Ham Cheddar Muffins are an easy bread recipe when you have spare ham or need a quick bread to serve with a meal on a weekday or just any time. These ham and cheddar muffins are made with mayonnaise and no added eggs. Sometimes I run out of eggs and these muffins come to my rescue as a quick fix for bread with a meal. You can double or halve this recipe for one person. They are beautifully served with your favorite jams and jellies slathered with butter for breakfast along with coffee. They can also be warmed up well in the microwave or in the oven. You might also want to try my Sour Cream Cornbread Muffins recipe.
Ingredients needed for Ham Cheddar Muffins:
all purpose flour
Shredded Cheddar Cheese
I seem like we have leftover hams after many of our vacations and these muffins are perfect to enjoy the next day. You too can enjoy this treat Pineapple Ham Casserole this is super easy to make and one of our favorites! This delicious too sausage pastries are always a winner!
“I didn’t have buttermilk on hand, so I substituted 1/2 cup milk mixed with 1/2 cup sour cream (plus about 2 tablespoons milk) and it worked just fine; I also used about 3/4 cup shredded cheese because my family loves cheese. The muffins turned out great, I will make this again and try different types of cooked meats and cheeses for a variety of flavors. Thanks for a very handy recipe!” – Molly
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Ham Cheddar Muffins
These ham and cheddar muffins are super easy to make and a great addition to any meal.
Servings: 12 muffins
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking powder
- 1 teaspoon Salt
- 1 Cup chopped boiled ham
- 1/2 Cup grated cheddar cheese
- 1 Cup buttermilk
- 1/2 Cup mayonnaise
In a large bowl, whisk together the flour, baking powder, baking soda, salt, ham, and cheese. Pour in milk and add mayonnaise.
Stir with a spoon until all ingredients are moist. Spray a 12-cup muffin pan with cooking spray.
Fill cups with spoonfuls of wet batter. Bake in preheated 425 degree oven for 15 to 20 minutes.
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