Gluten Free Ham Cheese Muffins
Perfectly fluffy and irresistibly savory, these Gluten-Free Ham and Cheese Muffins are your go-to solution for a quick breakfast, snack, or lunchbox treat. Packed with diced cooked ham, sharp cheddar cheese, and a touch of optional chives for extra flavor, these muffins deliver the comforting taste of a classic ham-and-cheese pairing in portable, gluten-free form. Made with a carefully balanced blend of gluten-free flour, xanthan gum, and just the right amount of seasoning, they bake up tender and golden in only 25 minutes. Whether enjoyed warm from the oven or reheated for an easy on-the-go option, these muffins are a flavorful and satisfying choice for any time of day.
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Recipe Information
Ingredients
- 200 grams Gluten-free flour blend
- 2 teaspoons Baking powder
- 0.5 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 80 grams Unsalted butter (melted)
- 200 milliliters Milk (or dairy-free alternative)
- 2 units Large eggs
- 150 grams Cooked ham (diced)
- 100 grams Cheddar cheese (grated)
- 2 tablespoons Chives (chopped, optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease or line a 12-cup muffin tin with paper liners.
In a large mixing bowl, combine the gluten-free flour blend, baking powder, xanthan gum, salt, and ground black pepper. Stir well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the melted butter, milk, and eggs until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can affect the texture of the muffins.
Fold in the diced ham, grated cheddar cheese, and chives (if using). Ensure the mixture is evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
Nutrition Facts
Calories |
2176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 4775 mg | 208% | |
| Total Carbohydrate | 175.7 g | 64% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 13.0 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1078 mg | 83% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1157 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
