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.

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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

4.88 from 8 votes

Ham and Cheese Muffins

Published By Anne

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

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Servings: 14

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Ingredients

 

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• 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

• Preheat oven to 375. Grease muffins pans
• Mix together the flour, cornmeal, sugar, mustard, baking powder, salt and baking soda and stir to combine.
• Mix together the eggs, buttermilk, oil and Dijon Mustard and stir to combine.
• 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.
• Fill muffin cup about 2/3 full, and bake 20-25 minutes until brown.

Notes

Nutrition facts are estimates.

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Nutrition Information

Calories: 251kcal | Carbohydrates: 28g | Protein: 8g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 438mg | Fiber: 1g | Sugar: 4g

Nutrition facts are estimates.

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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.

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