Ultimate Ham & Cheese Mini Muffins: The Perfect Savory Snack

Ham and cheese mini muffins are the quintessential versatile snack, bridging the gap between a quick weekday breakfast and an elegant party appetizer. These bite-sized treats combine the salty, savory depth of cured ham with the sharp, melty richness of cheddar cheese, all encased in a tender, golden crumb. Whether you are looking for a kid-friendly lunchbox addition, a “grab-and-go” morning meal, or a crowd-pleasing finger food for your next gathering, these mini muffins deliver maximum flavor with minimal effort. Their small scale makes them particularly appealing, offering the perfect ratio of crispy edges to soft centers in every single bite.

Ingredients

• All-Purpose Flour: 1 ½ cups (spooned and leveled)

• Baking Powder: 2 teaspoons

• Granulated Sugar: 1 tablespoon (to balance the salt)

• Salt: ½ teaspoon

• Black Pepper: ¼ teaspoon (plus a pinch of garlic powder for extra depth)

• Whole Milk: ¾ cup

• Egg: 1 large, lightly beaten

• Unsalted Butter: ¼ cup, melted and slightly cooled

• Deli Ham: 1 cup, finely diced

• Sharp Cheddar Cheese: 1 cup, shredded (reserve ¼ cup for topping)

• Optional: 1 tablespoon fresh chives or green onions, finely sliced

Step-by-Step Instructions

1. Preparation: Preheat your oven to 375°F (190°C). Generously grease a 24-cup mini muffin tin with non-stick cooking spray or line with parchment paper liners.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, pepper, and garlic powder until well combined.

3. Combine Wet Ingredients: In a separate medium bowl, whisk the milk, beaten egg, and melted butter. If you are adding Dijon mustard or herbs for extra zing, whisk them in now.

4. Fold Everything Together: Pour the wet ingredients into the dry ingredients. Use a spatula to stir until just combined. Fold in the diced ham, ¾ cup of the cheese, and the chives. Be careful not to overmix; a few small lumps in the batter are perfectly fine and ensure a light, fluffy texture.

5. Fill the Tin: Using a small cookie scoop or a tablespoon, divide the batter evenly among the mini muffin cups, filling each about ¾ of the way full. Sprinkle the remaining ¼ cup of cheese over the tops.

6. Bake: Place in the center of the oven and bake for 12–15 minutes, or until the muffins have puffed up and a toothpick inserted into the center comes out clean.

7. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm for the best “cheese pull” experience.

Expert Tips for the Best Savory Muffins

To achieve bakery-quality results at home, the secret lies in the details of the preparation. First and foremost, avoid the temptation to overmix the batter. Savory muffins, much like their sweet counterparts, can become tough and dense if the gluten in the flour is overworked. Stir only until no large streaks of dry flour remain. Additionally, the quality of your cheese makes a significant difference. While pre-shredded cheese is convenient, it is often coated in potato starch to prevent clumping, which can hinder melting. Shredding your own sharp cheddar from a block results in a much creamier, more integrated texture.

Texture is also influenced by how you handle your ham. Dicing the ham into very small, uniform pieces ensures that every bite of the mini muffin has a balanced distribution of protein. If you find your muffins are sticking to the pan, consider using silicone muffin molds or high-quality parchment liners. Savory muffins containing cheese tend to be stickier than sweet ones because the melted cheese caramelizes against the sides of the tin.

Flavor Variations and Customizations

One of the best things about this recipe is how easily it adapts to what you have in your pantry. If you want to lean into a more “breakfast” profile, you can swap the flour base for a corn muffin mix, which adds a delightful sweetness that pairs beautifully with salty ham. For those who enjoy a bit of heat, try adding diced jalapeños or a dash of cayenne pepper to the batter. You can also experiment with different cheeses; Gruyère or Swiss cheese offers a more sophisticated, nutty flavor profile that elevates the muffins for a brunch setting.

Don’t be afraid to add vegetables to the mix. Finely grated carrots, sautéed onions, or chopped spinach are excellent ways to add nutrition without compromising the structure of the muffin. If you find the batter feels a bit dry, a tablespoon of sour cream or Greek yogurt can be added to the wet ingredients to ensure a moist, tender crumb. For a final touch of professionalism, brush the tops of the hot muffins with a little garlic butter as they come out of the oven.

Storage and Reheating Guidelines

Ham and cheese mini muffins are excellent for meal prepping because they store and reheat remarkably well. Once completely cooled, you can store them in an airtight container in the refrigerator for up to 4 days. They are a fantastic “grab” snack for busy afternoons or school lunches, as they taste great even at room temperature.

If you want to keep them longer, these muffins are freezer-friendly. Place them in a single layer on a baking sheet to flash-freeze for an hour, then transfer them to a heavy-duty freezer bag for up to 3 months. To reheat, simply pop a few muffins in the microwave for 15–20 seconds or place them in a 350°F oven for 5–8 minutes until warmed through. Reheating in the oven is the preferred method if you want to restore that slightly crisp exterior and gooey cheese center that makes these muffins so irresistible.