Cheesy and filling, these savoury muffins are quick and easy to make. Filled with frozen corn and shaved ham, these muffins are also affordable. A great option for school lunches.
What's not to love about these tasty and filling Savoury Muffins that are ready in only 30 minutes? Unless you don't like corn, in which case you can leave it out!
I often make these muffins or my Mini Pizza Loaves for my boys' school lunches. They are a great alternative to a sandwich and keep them going throughout the day.
- Cheese: Feel free to use your favourite type of cheese in this recipe. Tasty, colby, edam, or a combination of your favourite cheeses.
- Ham: I used store bought shaved ham in this recipe. You could also use sliced deli ham or even salami if you like.
- Corn: An easy was to make these muffins is with a cup of frozen corn. Canned corn would work as a replacement.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Line a 12 cup muffin tin with paper cases. Place the flour, baking powder and salt in a large bowl and whisk together.
Add the grated cheese and mix to combine. Add the ham and corn and mix again. Pour in the milk and melted butter then crack in the egg. Gently mix until just combined
Divide the mixture evenly between the 12 muffin cases. Bake in the oven for 20 minutes or until golden and cooked through.
Yes, savoury muffins freeze well. Once cooled, pop the muffins into a snap lock bag or an airtight container in the freezer for up to three months.
A muffin will take 1-2 hours to defrost at room temperature. If you place a frozen muffin in a lunch box in the morning, it will be defrosted by morning tea.
Store cooked muffins in an airtight container in the fridge for up to three days.
These muffins are also great for freezing. Either store in an airtight container or a snap lock bag in the freezer for up to 3 months. If you put a frozen muffin in a lunchbox in the morning, it will have defrosted by morning tea time.
For a recipe like this, you can use the additional ingredients as a guide. Corn and ham could easily be replaced with salami, sun dried tomatoes, feta, or your family favourites.
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- 1 ½ cups flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 200g cheese, grated
- 100g shaved ham, chopped
- 1 cup frozen corn
- 1 cup milk
- 50g butter, melted
- 1 egg
- Preheat the oven to 180°C fan bake. Line a 12 cup muffin tin with paper cases.
- Place the flour, baking powder and salt in a large bowl and whisk together.
- Add the grated cheese and mix to combine. Add the ham and corn and mix again.
- Pour in the milk and melted butter then crack in the egg. Gently mix until just combined.
- Divide the mixture evenly between the 12 muffin cases.
- Bake in the oven for 20 minutes or until golden and cooked through.
- Once the muffins are cool, store them in an airtight container in the fridge for up to 3 days.
- These muffins also freeze well. Place in a ziplock bag and freeze for up to 3 months. Place a frozen muffin in a school lunchbox in the morning and it will be defrosted by morning tea.
- These muffins are super versatile. Feel free to add in your favourite filling such as salami, peas, feta and sun-dried tomatoes.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 198Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 405mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 8g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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