Savoury Muffins Recipe | Ham, Corn & Cheese

A super easy savoury muffins recipe made with ham, corn, cheese and chives… perfect for lunch boxes, as a side to a bowl of soup or on their own! Printable Thermomix and conventional recipe cards included. 

A muffin baking tray filled with savoury muffins

If you’re looking for the most delicious savoury muffins recipe… then YAY!!! You’ve come to the right place! These little babies are it and a bit!

A muffin baking tray filled with savoury muffins on a wooden board

Savoury muffins are the handiest snacks to have lying around – they’re perfect for filling up hungry kiddies lunch boxes (and tummies!), they’re AWESOME served as a side to soup, or you can eat them on their own with a bit of chutney as a substitute to a sandwich. See… they’re totally versatile, right!

A muffin baking tray filled with savoury muffins on a wooden board

My savoury muffins recipe is super basic, uses just 1 bowl and is perfect for anyone on a budget (there’s no fancy ingredients needed here!).

A stack of savoury muffins piled on a muffin baking tray

This time I made used my savoury muffins recipe to make a batch of cheesy ham, corn and chives muffins, but you can use absolutely any other add-ins and flavourings you like. Here’s a few more of my fave combinations:

  • sun-dried tomatoes, chopped baby spinach and feta;
  • zucchini and ham (just make sure you squeeze ALL of the liquid out of the zucchini so the muffins stay deliciously fluffy);
  • cheese and bacon

A pile of savoury muffins sitting on a tea towel

The best thing about these savoury muffins is that they’re freezer friendly. Muffins are always best on the day that they’re made, but if you pop them in the freezer, then they’ll stay deliciously fresh. I like to freeze mine in individual sealable bags so that I can easily grab 1 out and pop it in Will’s lunchbox in the morning.

A stack of savoury muffins on a muffin baking tray

My savoury muffins recipe makes muffins that are delish served either warm or cold… but warm is 100% by far my favourite way to eat them! You can re-heat them for a few seconds in the microwave or a couple of minutes in a low oven… and then slather on ALL the butter.

A close up of a savoury muffin split to show texture next to a stack of more muffins

Happy muffin making!!

A muffin baking tray filled with savoury muffins

For more great lunch box recipes, check out our Thermomix Lunch Box Cookbook (and FREE eBook) filled with 29 sweet and savoury lunch box recipes that are easy to prepare, freezer-friendly, school-friendly… and of course, kid-approved! FREE SHIPPING available to Australia and New Zealand.

A Lunch Box recipe book with photos of food

 
A super easy savoury muffins recipe made with ham, corn, cheese and chives... perfect for lunch boxes, as a side to a bowl of soup or on their own! Printable Thermomix and conventional recipe cards included. 

Savoury Muffins Recipe

A super easy savoury muffins recipe made with ham, corn, cheese and chives... perfect for lunch boxes, with soup or on their own! Printable Thermomix and conventional recipe cards included. 
5 from 16 votes
Print Pin Rate
Course: lunch box, Muffins, savoury, Snacks
Cuisine: lunchbox, Muffins, savoury, Snacks, thermomix
Keyword: savoury muffins
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 muffins
Calories: 304kcal

Ingredients

  • 2 cups (300g) self-raising flour
  • 1/2 cup (40g) cheese grated
  • 1 tbs chives chopped
  • 125 g butter melted
  • 1 cup (250g) milk full fat
  • 1 egg lightly beaten
  • 3/4 cup ham chopped
  • 125 g corn kernels
  • salt and pepper, to season

Instructions

Conventional Method

  • Preheat oven to 180 degrees celsius (fan-forced). Lightly grease a 12 hole muffin tin and set aside. 
  • Sift the self-raising flour into a large bowl. 
  • Add all remaining ingredients and gently fold through with a metal spoon until just combined. 
  • Divide the mixture between the muffin holes and bake for 15-20 minutes or until golden. 
  • Allow to cool in the baking tin for 10 minutes before transferring to a wire rack to cool completely. 

Thermomix Method

  • Preheat oven to 180 degrees celsius (fan-forced). Lightly grease a 12 hole muffin tin and set aside. 
  • Place the butter into the Thermomix bowl and melt for 3 minutes, Speed 2, 100 degrees. 
  • Add all remaining ingredients and mix on Reverse, Speed 3, 10 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds or until combined. 
  • Divide the mixture between the muffin holes and bake for 15-20 minutes or until golden. 
  • Allow to cool in the baking tin for 10 minutes before transferring to a wire rack to cool completely. 

Notes

Freeze any leftover muffins in an airtight container for up to 1 month. 
Serve muffins warm or cold. 
 

Nutrition

Calories: 304kcal | Carbohydrates: 32g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 273mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 425IU | Vitamin C: 0.3mg | Calcium: 104mg | Iron: 0.6mg
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57 Comments
  1. Mimi says:

    My muffins didn’t rise. Not sure what I did wrong.

    1. Lucy says:

      Hmmm the only thing I can think of is if your self-raising flour was out of date? As long as you use self-raising flour, they should rise!

  2. John Corden says:

    Can I use water instead of milk and oil instead of butter? But I will try it your way first. It seems simple for an old recently single 77 year old.

    1. Lucy says:

      Hi John, no I would not use water in place of the milk. But you can certainly use vegetable oil in place of the butter if you like!

  3. Sheri says:

    Could I used gluten free self raising flour instead of regular self raising flour? xo

    1. Lucy says:

      Hi Sheri, I haven’t personally tried that sorry!

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