What is the origin of muffins?

Muffins first appeared in England in the 18th century. The word muffin comes from the Old French moufflet, meaning “soft bread.” English muffins were cooked on a griddle, while American muffins like these Ham and Cheese Breakfast Muffins are baked in the oven. Over time, muffins evolved from simple bread to sweet and savory breakfast favorites.

What exactly is a muffin?

A muffin is a small, single-serve quick bread made with baking powder or baking soda instead of yeast. American muffins can be sweet or savory, depending on the ingredients. Ham and Cheese Breakfast Muffins are the savory kind soft, flavorful, and packed with protein from ham, cheese, and eggs.

What makes these muffins different from traditional recipes?

Traditional muffins are usually sweet, often made with fruit or chocolate. Ham and Cheese Breakfast Muffins, on the other hand, are savory and satisfying, with diced ham, melted cheddar, and fresh herbs. They’re perfect for those who prefer a hearty breakfast without added sugar.

When is the best time to enjoy Ham and Cheese Breakfast Muffins?

Anytime! These muffins make an excellent breakfast, brunch item, or snack. They’re great for school lunches, picnics, or afternoon bites. You can enjoy them warm right out of the oven, or reheat them for a quick meal on busy mornings.

Can I prepare Ham and Cheese Breakfast Muffins ahead of time?

Ham and Cheese Breakfast Muffins

Name: Ham and Cheese Breakfast Muffins
Prep time: 20 min
Cook time: 24 min
Total time: 40 min
Yield: 12 muffins
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 1 cup milk; 6 Tbsp melted butter; 1 large egg; 1 tsp honey; 3/4 cup diced ham; 1/2 cup shredded sharp cheddar, heaping; 3/4 cup yellow corn; 1/4 cup chopped fresh herbs (parsley, chives); 2 green onions, sliced; 1/3 cup shredded zucchini (optional)

Description

Savory Ham and Cheese Breakfast Muffins with diced ham, sharp cheddar, sweet corn, herbs, and optional zucchini. Soft crumb, golden tops, and freezer-friendly perfect for breakfast, brunch, snacks, or lunchboxes.

Ingredients

1 ¾ cups all-purpose flour (use 1:1 gluten-free blend if needed)
1 ½ tsp baking powder
½ tsp salt
1 cup milk of choice
6 Tbsp melted butter
1 large egg
1 tsp honey
¾ cup diced ham (small dice)
½ cup heaping sharp cheddar, shredded (+ extra for topping)
¾ cup yellow corn (fresh, frozen, or canned, drained)
¼ cup fresh herbs, chopped (parsley + chives; or 1–2 tsp dried)
2 green onions, thinly sliced (white + light green parts)
⅓ cup shredded zucchini, squeezed dry (optional)

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Instructions

Prep Oven & Pan: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with papers or grease well
Mix Dry: In a medium bowl, whisk flour, baking powder, and salt.
Mix Wet: In a separate bowl, whisk milk, melted butter, egg, and honey until smooth.
Combine: Pour wet into dry and stir gently just until no dry streaks remain (a few small lumps are fine).
Fold-Ins: Fold in ham, cheddar, corn, herbs, green onion, and optional zucchini until evenly distributed.
Fill & Top: Divide batter among cups, filling each ¾ full. Top with a pinch of cheddar, a few ham pieces, and chives if desired; press lightly.
Bake: Bake 20–24 minutes until tops are golden and a toothpick comes out clean.
Cool & Serve: Cool 5 minutes in pan, then move to a rack. Serve warm (great with butter or a drizzle of honey).

Notes

Gluten-Free: Use a 1-to-1 gluten-free flour (e.g., BRM 1:1 or KAF Measure for Measure).
Veggies: Squeeze moisture from zucchini (paper towel press) to avoid soggy crumbs.
Storage: Refrigerate in an airtight container up to 7 days; freeze up to 3 months.
Reheat: Microwave 20 seconds (from fridge) or 30–40 seconds (from frozen); or warm in a 325°F oven 5–10 minutes.
Cheese Swap: Try Swiss, pepper jack, or mozzarella for different flavor profiles.

Prep Time: 20 minutes
Cook Time: 20–24 minutes
Cuisine: American