Ham and Cheese Muffins

These Ham & Cheese Muffins are a delicious and hearty breakfast muffin combining ham and cheese with Dijon mustard for extra flavor and taste.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This is a perfect way to use up some leftover Easter ham.  If you are looking for something different these Ham and Cheese Muffins make a nice change from ham casseroles!

The Secret Ingredient – Whole Grain Dijon Mustard

Ham and cheese is a classic sandwich, so it only makes sense that they would go well together in a muffin. And just like on a sandwich mustard brings out the flavors and makes it even better. I used Whole Grain Dijon Mustard, mainly because that is what I had in the refrigerator.  But it really improved the looks of the muffins as you can see the flecks of mustard seed through out the muffins.  I am sure they would taste just as good with regular Dijon Mustard, but they wouldn’t look as pretty!

While these were cooking they smelled noticeably of mustard, so much so that I was worried I had added too much.  But once baked the mustard flavor is subtle, and I think 3 Tablespoons is the perfect amount.

Ham and cheese with mustard is one of the most iconic and popular sandwiches around, and these Ham & Cheese Muffins are a fun way to recreate the taste.

Wilton Recipe Right Nonstick 12-Cup Regular Muffin PanMaille Old Style Whole Grain Dijon Mustard, 7.3 oz

Continue to Content

Yield: 14

Ham and Cheese Muffins

Print

These Ham & Cheese Muffins are a delicious and hearty breakfast muffin combining ham and cheese with Dijon mustard for extra flavor and taste.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1 1/2 c. flour
• 1/2 cup cornmeal
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoon dry mustard powder
• 1 cup chopped ham
• 1 cup cheddar cheese, shredded
• 2 eggs
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 3 Tablespoon Dijon mustard

Instructions

1. Preheat oven to 375. Grease muffins pans
2. Mix together the flour, cornmeal, sugar, mustard, baking powder, salt and baking soda and stir to combine.
3. Mix together the eggs, buttermilk, oil and Dijon Mustard and stir to combine.
4. Add the ham and cheese to the dry ingredients and mix. Then make a well in the center and pour in the wet ingredients. Stir until just combined.
5. Fill muffin cup about 2/3 full, and bake 20-25 minutes until brown.

Notes

Nutrition facts are estimates.

Nutrition Information:

Yield:

14
Amount Per Serving: Calories: 251Saturated Fat: 7gCholesterol: 39mgSodium: 438mgCarbohydrates: 28gFiber: 1gSugar: 4gProtein: 8g

Recipe Tips

• I used cheddar cheese, but Swiss cheese would also taste great, and be more traditional.
• You can increase the cheese in the recipe for even more cheesy goodness. You should be able to add up to 2 cups without affecting the recipe texture.
• They muffins are perfect for packing in a school lunch.

Find More Muffin Recipes

• Apple Monkey Bread Muffins
• Peanut Butter Banana Muffins
• Double Chocolate Muffins
• Fresh Cherry Muffins