Ham and Cheese Corn Muffins
Bring a savory twist to your breakfast or snack routine with these irresistible ham and cheese corn muffins. Packed with hearty diced ham, melty cheddar cheese, and the subtle sweetness of yellow cornmeal, these muffins combine comfort and convenience in every bite. The addition of buttermilk ensures a tender, moist crumb, while optional green onions lend a pop of freshness and flavor. Perfect for brunch spreads, lunchboxes, or on-the-go snacks, these muffins are easy to make, requiring just 15 minutes of prep time. Whether served warm out of the oven or reheated for a quick bite, these savory treats are guaranteed to please. Plus, they’re freezer-friendly, making them a meal-prep dream!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 tablespoons Granulated sugar
- 1 large Egg
- 1 cup Buttermilk
- 0.25 cup Unsalted butter, melted
- 1 cup Diced ham
- 1 cup Shredded cheddar cheese
- 2 tablespoons Chopped green onions (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with muffin liners.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, and sugar until well combined.
In a separate bowl, whisk together the egg, buttermilk, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can make the muffins dense.
Fold in the diced ham, shredded cheddar cheese, and chopped green onions (if using) until evenly distributed in the batter.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 3 days. These muffins can also be frozen for up to 3 months.
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 5543 mg | 241% | |
| Total Carbohydrate | 257.9 g | 94% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 38.5 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1163 mg | 89% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1237 mg | 26% | |
*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.
