Mini Corn Ham Muffins
Perfectly golden and irresistibly bite-sized, Mini Corn Ham Muffins are the ultimate savory treat! These easy-to-make muffins combine fluffy cornmeal batter with the smoky richness of diced cooked ham, gooey cheddar cheese, and a pop of green onion for a flavor-packed experience. With their quick prep time, they’re an ideal choice for breakfast on the go, brunch spreads, or even as a crowd-pleasing lunchbox snack. Made with buttermilk for a tender crumb and baked to perfection in just 15 minutes, these mini muffins are as convenient as they are delicious. Plus, they can be made ahead and stored for a quick grab-and-go option. Whether served warm from the oven or reheated, these savory baked delights will have everyone reaching for seconds! Perfect for anyone searching for kid-friendly snacks, savory muffin recipes, or easy ham dishes!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup buttermilk
- 0.25 cup unsalted butter, melted
- 1 unit large egg
- 0.75 cup diced cooked ham
- 0.5 cup shredded cheddar cheese
- 2 tablespoons chopped green onions (optional)
- 1 unit nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly coat a 12-cup mini muffin tin with nonstick cooking spray or line with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, and granulated sugar.
In a separate medium bowl, whisk together the buttermilk, melted butter, and large egg until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are okay.
Fold in the diced cooked ham, shredded cheddar cheese, and chopped green onions (if using), ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared mini muffin tin, filling each cup about 3/4 of the way full.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden and a toothpick inserted into a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These mini corn ham muffins can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 5541 mg | 241% | |
| Total Carbohydrate | 257.8 g | 94% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 41.4 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 763 mg | 59% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1228 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.
