When these are placed on the kitchen table, they disappear in a flash, and I struggle to get one!

These oven-baked ham and cheese savory muffins are a delightful twist on the classic ham and cheese sandwich, perfect for breakfast, brunch, or a cozy snack. Growing up in a small Midwestern town, I’ve always cherished recipes that bring warmth and comfort to the table, and these muffins do just that. They’re a hit with my family, especially on chilly mornings when we need something hearty to start the day. The combination of ham, cheese, and a hint of herbs creates a savory treat that’s both satisfying and easy to make.

These muffins pair beautifully with a fresh green salad or a bowl of tomato soup for a light lunch. For breakfast, consider serving them alongside scrambled eggs and a fruit salad for a balanced meal. They also make a great addition to a brunch spread, nestled among other favorites like quiche and fresh fruit. A dollop of sour cream or a bit of mustard on the side can add an extra layer of flavor.

Servings: 12 muffins

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
1/2 cup diced cooked ham
2 tablespoons chopped fresh chives or parsley
1 cup milk
1/4 cup unsalted butter, melted
1 large egg

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.

In a large bowl, whisk together the flour, baking powder, salt, and black pepper.

Stir in the cheese, ham, and chives or parsley until they are well coated with the flour mixture.

In a separate bowl, whisk together the milk, melted butter, and egg until well combined.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.

Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.

Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

For a different flavor profile, try using Swiss cheese or Gruyère instead of cheddar. You can also add a pinch of garlic powder or onion powder for extra savory depth. If you have picky eaters, consider leaving out the herbs or substituting them with a milder option like green onions. For a vegetarian version, simply omit the ham and add extra cheese or some sautéed mushrooms. These muffins freeze well, so make a double batch and save some for later!