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Ham and Cheese Muffin Recipe

Quick and Easy Breakfast Muffins

The moist and fluffy muffins made with buttermilk contain chunky ingredients to add texture and taste.

Taking only 20 minutes to prepare and a further 25 minutes to cook, it is easy to whip up a large batch in one session for several days worth of breakfasts. You can wrap and store them in the fridge and heat them up in a microwave when required.

Photo of Muffins

3 cups all-purpose flour
1 tablespoon baking powder (use 2 1/4 teaspoons at high altitude)
1/2 teaspoon baking soda
1/2 teaspoon ground black pepper
1/4 teaspoon salt (can up this to 1/2 teaspoon if you use unsalted butter)
1/8 teaspoon cayenne pepper
2 large eggs (I bring them to room temperature)
1 1/3 cups buttermilk
2 tablespoons canola or vegetable oil
3 tablespoons butter, melted
1 cup thinly sliced scallions (about 1 bunch)
1 cup diced ham (6 ounces)
1 cup grated extra-sharp cheddar cheese
1/2 cup finely diced red bell pepper