Go Back
As summer winds down and the school year approaches, the hustle and bustle of busy mornings becomes a familiar routine for families everywhere. With classes to attend, homework to tackle, and extracurricular activities to juggle, parents and kids alike find themselves in a race against the clock. One effective strategy for easing this morning rush is having nutritious, delicious snacks on hand that can be quickly grabbed on the way out the door. This is where Back to School Ham & Cheese Muffins come in. These savory muffins are easy to prepare, packed with protein, and versatile enough to serve at breakfast, in lunchboxes, or as a satisfying after-school snack.

Back to School Ham & Cheese Muffins

Get ready for the school year with homemade Back to School Ham & Cheese Muffins! These savory, protein-packed muffins are perfect for busy mornings, making them an easy grab-and-go snack for kids. Quick to prepare and versatile, they work well for breakfast, lunchboxes, or after-school treats. Explore nutritious ingredients and creative variations to satisfy every taste. Bake a batch, and enjoy the deliciousness and convenience they bring to your family's daily routine!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon black pepper

½ cup shredded cheddar cheese

½ cup cooked ham, diced

½ cup milk

¼ cup unsalted butter, melted

2 large eggs

1 tablespoon Dijon mustard

1 tablespoon chopped chives (optional)

Cooking spray or muffin liners

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by greasing it with cooking spray or lining it with muffin liners for easy removal.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until they are well combined. This will form the base of your muffin batter.

      Incorporate Cheese and Ham: Gently fold in the shredded cheddar cheese and diced ham into the dry mixture. Ensure both are evenly distributed throughout, providing delightful bursts of flavor in every bite.

        Whisk Wet Ingredients: In a separate medium bowl, combine the milk, melted butter, eggs, Dijon mustard, and chopped chives. Whisk these together until the mixture is smooth and well blended.

          Combine Mixtures: Gradually pour the wet ingredient mixture into the dry ingredients. Using a spatula, gently fold them together until just combined. Be cautious not to over-mix; a few lumps are perfectly fine.

            Fill the Muffin Cups: Using a spoon or a scoop, fill each muffin cup with batter, ensuring they are about ¾ full to allow for rising.

              Bake: Place the muffin tin in the preheated oven. Bake for 20 to 25 minutes, or until the tops are golden brown. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean.

                Cool and Serve: Once baked, remove the muffin tin from the oven and let it cool in the pan for about 5 minutes. Then, carefully transfer the muffins to a wire rack to cool completely.

                  Store or Pack: These delicious muffins can be served warm or stored in an airtight container for up to 3 days at room temperature. They're perfect as a quick snack or a delightful addition to school lunches!

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins

                      ---

                        This wonderful recipe is not just great for getting back to school ready but is also perfect for any occasion where a tasty bite is needed! Enjoy!