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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 53 votes
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Course: Muffins, Snacks
Cuisine: Muffins, savoury
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 muffins
Calories: 304kcal
Cost: $5

Equipment

  • Thermomix (optional)
  • Oven

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 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 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. 

Video

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