Whenever I need to whip up something for breakfast, I turn to muffins.
When I need to make a quick snack, I make muffins.
When I need to feed a crowd, yep, I make muffins.
Muffins are one of the easiest bakes ever. Few equipment is needed – basically all you need is a bowl and a spatula.
Having said that, it is still possible for one to screw up when making muffins. This usually happens when one over mixes.
In actual fact, it is okay to have bits of flour left in the batter. One really does not need to stir until all the flour has disappeared. The more you mix, the tougher your muffins become.
And that ain’t good.
Today I am sharing a quick bake – Ham and Cheddar Muffins. These are really good, plus they are bite size, which means one is enough for a kid, and well, the bigger people can eat 3 or 4. If you are making up lunch boxes for your kiddos, these muffins are perfect.
Small chunks of ham and melted sharp Cheddar in a single bite – these muffins are so yummy!
And here are the steps on how to make these muffins.
In a large mixing bowl, combine the dry ingredients – flour, sugar, baking powder, baking soda, salt and dried thyme.
In a smaller bowl, whisk together the egg, milk and melted butter.
Add the wet ingredients to the dry, and mix until the flour is barely moistened.
Quickly fold in the ham and cheese.
Spray the holes of a muffin pan with oil. (See my notes on oil sprays here). Fill the holes of a muffin pan about 2/3 full.
Bake at 200°C for about 18-20 minutes, or until the tops of the muffins are brown. Allow the muffins to cool in the pan for about 10-15 minutes before transferring them onto a wire rack to cool completely.
The muffins can be kept in the fridge for up to 5 days, or in the freezer for up to 3 months. Remember to keep them in an air-tight container!
- 2 cups (250g) plain flour, sifted
- 1 tablespoon (14g) sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1 1/4 cup (300ml) milk
- 1 egg
- 1/2 cup (112g) butter, melted
- 1 1/2 cups (230g) Cheddar, shredded
- 1 1/2 cups (230g) ham, cut into 2cm cubes
- In a large mixing bowl, combine the dry ingredients – flour, sugar, baking powder, baking soda, salt and dried thyme.
- In a smaller bowl, whisk together the egg, milk and melted butter.
- Add the wet ingredients to the dry, and mix until the flour is barely moistened.
- Quickly fold in the ham and cheese.
- Spray the holes of a muffin pan with oil. (See my notes on oil sprays here). Fill the holes of a muffin pan about 2/3 full.
- Bake at 200°C for about 18-20 minutes, or until the tops of the muffins are brown. Allow the muffins to cool in the pan for about 10-15 minutes before transferring them onto a wire rack to cool completely.
- The muffins can be kept in the fridge for up to 5 days, or in the freezer for up to 3 months. Remember to keep them in an air-tight container!
Thanks for this recipe! I am going to bake these soon!
You are most welcome Irena! Hope you like them! 🙂
Hi Diana,
This is definitely another great idea for my girl’s recess lunchbox. Just a question….this muffin will have to stay inside her lunchbox for 4 hours at room temperature. Will the cheese cause the muffin to turn stale by then? Should I add in an ice pack to keep the lunch bag cool?
Oh yes, I followed your recipe and made the chicken mushroom turnover for my girl and she’s been asking for it almost Everyday for her recess. It’s simply delicious and easy to make! Thank you so much for all your great recipes
Hi Lynn they will be fine for 4 hours in a lunch box, I don’t think you need to add an ice pack, I think it is awesome you are making lunch for your girl to take to school. She is one lucky child to have such a devoted mama 🙂
PS: I am really happy she liked the mushroom turnover 😀
any problem if bake over night?
If I put it in fridge, when I want to eat it what do I do? Microwave it? Or put it in the oven again? Thank u!
Which ever works for you. I usually microwave them.
My big kids’ favourite savoury cheesy muffins ! Yum!
I can totally understand. I also love and I am also big. LOL!
I haven’t tried making savoury muffins. Will try this for sure!
Thanks for this recipe! I’m hooked to baking this two days in a row! I’m going to try the char siew tonight and many more of your recipes!
Awesome Marion! I am digging the fact that you like the recipes and they work for you! 🙂
Wow! I’ll love to try making them!
Hope you like them Evie!
Hi! May i ask if the dried thyme is necessary? thanks! 🙂
I love your simple recipe! I’m trying this out now but minus the ham, just cheesy muffin. Let’s see how this turns out. Thank you!!
Good luck! 🙂
Do you have the recipe in grams pls? Thanks thanks
Hi pls google for conversions!