Description

These savory breakfast muffins feature a crispy, cheesy exterior with a tender, fluffy interior packed with ham and cheese. Perfect for busy mornings, meal prep, or weekend brunch, these protein-rich muffins combine the convenience of grab-and-go with homemade comfort and flavor.

Ingredients

Scale

2 cups all-purpose flour
1/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 large eggs
1 1/4 cups buttermilk
1/3 cup vegetable oil
2 tablespoons melted butter
1 1/2 cups diced ham (about 8 ounces)
1 1/2 cups shredded sharp cheddar cheese, divided
1/4 cup finely chopped green onions
1/4 cup finely diced red bell pepper
2 tablespoons melted butter (for topping)
1/4 teaspoon dried parsley (optional, for topping)

Instructions

Preheat oven to 425°F (220°C) and generously grease a standard 12-cup muffin tin, including the top surface.
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, pepper, and garlic powder.
In a separate bowl, beat eggs lightly, then add buttermilk, vegetable oil, and 2 tablespoons melted butter. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix – a few small lumps are fine.
Gently fold in the diced ham, 1 1/4 cups of cheese, green onions, and red bell pepper.
Divide batter evenly among the prepared muffin cups, filling each about 3/4 full.
In a small bowl, combine remaining 1/4 cup cheese, 2 tablespoons melted butter, and dried parsley if using. Sprinkle evenly over muffins.
Bake at 425°F for 5 minutes, then reduce temperature to 375°F (190°C) and continue baking for 15-18 minutes until golden brown and a toothpick inserted comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Serve warm for the best texture and flavor.

Notes

For best results, shred cheese from a block rather than using pre-shredded cheese.
Make sure ham is cut into small, uniform pieces (about 1/4-inch) for even distribution.
The initial high baking temperature helps create those crispy golden edges.
These muffins freeze beautifully – cool completely, freeze on a baking sheet, then transfer to freezer bags for up to 3 months.
To reheat frozen muffins, microwave for 30 seconds then crisp in a 350°F oven for 5 minutes.
For a lighter version, substitute Greek yogurt for half the buttermilk.

Prep Time: 15
Cook Time: 20
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 285
Sugar: 2g
Sodium: 610mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 12g
Cholesterol: 70mg

Keywords: ham and cheese breakfast muffins, savory breakfast muffins, protein breakfast, make ahead breakfast, freezer friendly breakfast, cheesy breakfast muffins, crispy breakfast muffins