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    Home » Recipes » Savoury Breads & Muffins » Savoury Muffins Recipe | Cheesy Ham & Corn

    Savoury Muffins Recipe | Cheesy Ham & Corn

    Published: Jul 13, 2022 by Lucy · This post may contain affiliate links · 75 Comments

    Jump to Recipe
    A close up of ham, cheese and corn savoury muffins.

    Quick & easy savoury muffins recipe made with ham, corn, cheese and chives... perfect for school lunch boxes, as a side to a bowl of soup, or on their own, warm and buttered!

    With just 5 minutes prep time, no fancy equipment required (just one bowl and a mixing spoon!) and ready to eat in only 20 minutes - these simple savoury muffins will become your go-to snack after just one bite!

    A close up of savoury muffins in paper cases in a baking tray

    If you're looking for the most delicious savoury muffins recipe... then YAY - you've come to the right place!

    It takes just 20 minutes to have a batch of these golden savoury ham and cheese muffins baked fresh from the oven - perfect on their own in school lunchboxes, or enjoy with a bowl of warming soup on those cool weather days.

    A paper muffin case opened on a ham and cheese savoury scone.

    Why You're Going To Love This Recipe

    Healthy savoury muffins are the handiest little snacks to have on hand.

    Make a double batch and eat them warm, straight out of the oven, slathered with butter... and have some leftover to freeze too!

    • One bowl + 20 minutes - could it be any easier???
    • Basic ingredients = budget friendly - if you have some leftover ham, a can of corn kernels and some cheese, I'm sure you will have the rest of the ingredients on hand.
    • Great for toddlers feeding themselves! - let them enjoy pulling these muffins apart.
    • Vegetarian option - just omit the ham!
    • Grab and go snack - perfect for filling up hungry kiddies lunch boxes (and tummies!), or even for breakfast on the run. Keep some individually wrapped in the freezer for last minute meals or to pop in a lunch box - they'll be nicely thawed by lunchtime.
    • Well balanced school lunch box - great for a healthy lunch with some raw veggie sticks or fruit.
    • Conventional and Thermomix- this savoury muffins recipe can be made conventionally or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.
    A muffin tray filled with baked savoury scones.

    What You Need

    Serve a batch of these ham and cheese muffins with bowls of soup for a satisfying and wholesome dinner. Or enjoy them on their own with a bit of chutney on the side - they make a great option for a light, but satisfying, lunch.

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

    The  ingredients for savoury ham, corn and cheese muffins
    • Self raising flour - also known as self-rising flour. If you don't have self-raising flour, you can make your own using plain flour and baking powder.
    • Cheese - grated, either a tasty or cheddar cheese is best.
    • Chives - freshly chopped chives are beautiful to use in this savoury muffins recipe, but you can just as easily use dried chives from the baking/herb section of the supermarket.
    • Butter - melted.
    • Milk - I recommend using full-fat milk for a fuller flavour, however if you prefer to use a low-fat milk, this is perfectly fine to use as well.
    • Egg - use a large (60g) egg, and have this at room temperature for best results.
    • Ham - any type of ham is suitable to use, I usually just buy shredded or sliced ham from the supermarket and chop it a little.
    • Corn kernels - either frozen or canned corn kernels. Drain well if using canned corn kernels, or thaw if using frozen corn kernels.
    • Salt & pepper - to season.

    Equipment Required

    Totally minimal requirements for these cafe style savoury muffins - all you need is a bowl, a grater (if you don't have shredded cheese on hand), a muffin tray and an oven!

    Of course, if you have a Thermomix (optional), you can use that too!

    Step By Step Instructions

    One mixing bowl and just 5 minutes is all it takes to have the best savoury muffins prepped and baking in the oven!

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    Step 1 - Prepare

    Place paper muffin cases in a 12 hole muffin tray, and preheat your oven to 180 degrees celsius (fan forced).

    Sift the self-raising flour into a large bowl.

    Sifting flour into a glass bowl.

    Step 2 - Add The Remaining Ingredients

    Add the melted butter, grated cheese, milk, egg, chopped ham, corn kernels and chives to the bowl.

    Chopped ham, corn kernels and grated cheese added to muffin mixture.

    Mix all together gently.

    Note: It's fine for the mixture to be a little lumpy.

    All ingredients combined in a glass bowl.

    Step 3 - Bake

    Spoon the mixture into the muffin cases, filling two-thirds full, then bake into the oven for 15-20 minutes until golden and cooked through.

    Muffin mixture spooned into paper muffin cases in a tray.

    FAQ'S

    How do I make sure my savoury muffins aren't dry?

    For light and fluffy textured muffins, it's important not to overmix the ingredients - a few little lumps in the mixture is fine.
    Secondly, as all ovens differ, it's important to keep an eye on the muffins whilst baking - see my note below for baking and testing tips.

    How do I know when the muffins are cooked?

    Towards the 15 minute mark, check your muffins with a skewer inserted into the middle. If the skewer comes out clean the muffins are ready, otherwise give them a few more minutes.

    How do I reheat frozen savoury muffins?

    Allow the muffins to thaw (they don't take long), and then either pop in the microwave to reheat for a few seconds, or warm gently in the oven at a low temperature for 5 minutes.

    Expert Tips

    These savoury muffins are just so easy to make and they're versatile too!

    • Serving suggestions - firstly, savoury muffins are best served warm, directly from the oven - with butter slathered on them! You can also serve these savoury muffins with a little chutney as a lunch snack, or to complement a big bowl of healthy soup for a complete meal.
    • Storing - ideally I find muffins are best eaten on the day they're baked, but they will store well in an airtight container at room temperature for 2-3 days (rather than refrigerated).
    • Freezing - one of the best things about these savoury muffins is that they're freezer friendly. Firstly, let your savoury muffins cool completely on a cooling rack. Then wrap savoury muffins individually in plastic wrap (or in individual sealable bags), and place in a container for up to 3 months. By wrapping the muffins individually, it's so easy to grab one at a time for popping straight into lunch boxes.
    A close up of a batch of savoury muffins.

    Variations

    I absolutely love this classic cheesy ham, corn and chive muffin recipe but it's just SO versatile and you can vary it with many other add-ins and flavourings that you like.
    Here's some yummy variations using my basic savoury muffins recipe:

    • sun-dried tomatoes, chopped baby spinach and feta;
    • sliced black olives, capsicum and sun-dried tomatoes;
    • 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 muffin split open revealing pieces of ham and corn.

    Related Recipes

    Whether you're looking for a lunch box snack or to make a winter soup meal complete, homemade savoury muffins and scrolls are a popular and tasty snack that I'm sure you'll love.

    • Our zucchini muffins with ham and cheese are a delicious savoury snack or lunch box treat... plus they're 100% kid-approved and super easy to make! #healthy #zucchini #muffins #ham #cheese #thermomix #conventional #recipe #easy #lunchbox #snack #savoury
      Healthy Ham, Cheese & Zucchini Muffins
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      Pizza Scrolls | Ham, Pineapple and Cheese
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    A close up of ham, cheese and corn savoury muffins.

    Savoury Muffins Recipe - Cheesy Ham & Corn

    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, warm and buttered!
    5 from 67 votes
    Print Pin Rate
    Course: Muffins, Snacks
    Cuisine: Muffins, savoury
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 12 muffins
    Calories: 304kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 300 g (2 cups) self-raising flour
    • 40 g (½ cup) cheese grated
    • 1 tbs chives chopped, fresh or dried
    • 125 g butter melted
    • 250 g (1cup) milk full fat
    • 1 egg lightly beaten
    • 100 g ham chopped
    • 125 g corn kernels drained, or thawed
    • salt and pepper, to season

    Instructions

    Conventional Method

    • Preheat oven to 180 degrees celsius (fan-forced). Place paper cases into 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, filling cases ⅔rd's full, 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). Place paper cases into a 12 hole muffin tin and set aside. 
    • Place the butter into the Thermomix bowl and melt for 3 minutes, 100 degrees, Speed 2. 
    • Add all remaining ingredients and mix for 10 seconds, Reverse, Speed 3. Scrape down the sides of the bowl and mix for a further 5 seconds or until combined. 
    • Divide the mixture between the muffin holes, filling cases ⅔rd's full, 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

    RECIPE NOTES & TIPS
    • It's important not to overmix the ingredients for light and fluffy muffins - the mixture should still be a little lumpy.
    • All ovens differ - so it's important to keep an eye on your muffins whilst baking. Towards the 15 minute mark, check your muffins with a skewer. If the skewer comes out clean the muffins are ready, otherwise give them a few more minutes. If you take them out too soon, the mixture will still be 'wet' inside, it you leave them too long, they will be dry.
    • To reheat - allow the muffins to thaw (they don't take long), and then either pop in the microwave to reheat for a few seconds, or warm gently in the oven at a low temperature for 5 minutes or so.
    • Storing - ideally I find muffins are best eaten on the day, but they will store well in an airtight container at room temperature for 2-3 days (rather than refrigerated).
    • Freezing - firstly, let your savoury muffins cool completely on a cooling rack. Then wrap savoury muffins individually in plastic wrap (or in individual sealable bags), and then place them in a freezer container for up to 3 months. that way they're easy to grab one at a time.

    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
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Elyneda Jo

      December 10, 2022 at 2:38 pm

      5 stars
      Absolutely amazing! I used soy milk, Nuttelex and plant based mozzarella (and last minute nearly forgot to add salt and pepper…)

      Nuttelex melted and mixture made in Thermomix - opted to make Texas size - made 6 large muffins and they were *Chef’s Kiss* I rotated at around the 10 minute mark and let them cook for a total of about 25 minutes all up. 10/10! Highly highly recommend. I will be making this as my lunch treats for now and forever hahaha

      Reply
      • Lucy

        December 11, 2022 at 8:02 am

        Fantastic!!!

        Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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