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When preparing the batter for your Ham & Cheese Muffins, one key factor to keep in mind is the importance of leaving lumps in the mixture. A common misconception is that a perfectly smooth batter is essential for a successful muffin, but this is not the case. Leaving small lumps in the batter allows for a more tender and fluffy texture in the final product. Overmixing can lead to gluten development, resulting in denser muffins that lack the desired lightness.

Back to School Ham & Cheese Muffins

As the school year begins, the Back to School Ham & Cheese Muffins are the perfect solution for busy families needing quick and nutritious meals. These savory muffins are easy to prepare, delicious, and packed with protein and essential nutrients. Ideal for breakfast, snacks, or lunchboxes, they can be made ahead of time and stored for convenience. Enjoy the delightful combination of ham and cheese while ensuring your family stays energized and satisfied throughout their busy days.
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Ingredients
  

1 ½ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup shredded sharp cheddar cheese

½ cup cooked ham, diced

½ cup milk

¼ cup unsalted butter, melted and slightly cooled

2 large eggs

1 tablespoon Dijon mustard

1 tablespoon fresh chives, chopped (optional)

Cooking spray or muffin liners for greasing

Instructions
 

Preheat and Prepare: Preheat your oven to 375°F (190°C). Prepare a standard muffin tin by either spraying it generously with cooking spray or lining it with muffin liners for easy removal later.

    Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Use a whisk to mix these dry ingredients thoroughly until they are well blended, which will help distribute the baking powder evenly.

      Incorporate Cheese and Ham: Gently fold in the shredded sharp cheddar cheese and diced ham into the dry mixture. Ensure they are evenly distributed throughout the flour mixture, but be careful not to overwork it.

        Whisk the Wet Ingredients: In a separate medium bowl, vigorously whisk together the milk, melted butter (make sure it's not too hot), eggs, Dijon mustard, and chopped chives (if using). Make sure all the wet ingredients are well combined before moving to the next step.

          Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold the mixtures together until just combined. It's important to leave some lumps for a light muffin texture—avoid over-mixing.

            Fill the Muffin Cups: Using a spoon or an ice cream scoop, fill each muffin cup about ¾ full with batter. This will allow space for the muffins to rise without overflowing.

              Bake the Muffins: Place the filled muffin tin into the preheated oven. Bake for 20-25 minutes, until the muffins puff up and the tops are golden brown. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean when they are fully baked.

                Cool and Serve: Once baked, remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes. After that, gently transfer the muffins to a wire rack to cool completely, which will help them maintain a moist texture.

                  Store or Pack: These delightful muffins can be served warm or stored in an airtight container at room temperature for up to 3 days. They make a fantastic snack or a great addition to a lunchbox!

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