Recipe courtesy of Cooking Channel

Savory Ham and Cheese Muffins

These muffins are special enough to be enjoyed at breakfast, lunch or dinner.
  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 12 muffins
Share This Recipe

Ingredients

Cooking spray, for greasing

3 tablespoons unsalted butter (1 tablespoon soft and 2 tablespoons melted), plus extra for brushing muffins

1/2 small onion, finely chopped

1 1/2 cups all-purpose flour

1/2 cup coarse cornmeal

1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon kosher salt, plus more for sprinkling

1/2 teaspoon baking soda

1/4 teaspoon coarsely ground black pepper

3/4 cup milk

1/4 cup sour cream

2 large eggs

1 cup shredded sharp Cheddar (about 2 ounces)

1/4 cup finely grated Parmesan, plus extra for garnish

1/4 pound ham, finely chopped (about 2/3 cup)

1 teaspoon thyme leaves, plus extra for garnish

Directions

  1. 1. Preheat the oven to 350 degrees F and center an oven rack. Line a 12-cup muffin tin with your favorite liners and lightly grease with cooking spray. 
  2. 2. Melt the 1 tablespoon of soft butter in a medium skillet over medium-high heat. Add the onions once the butter starts to foam and cook, stirring frequently, until golden brown, about 4 minutes. 
  3. 3. Combine the flour, cornmeal, sugar, baking powder, salt, baking soda and pepper in a large bowl. 
  4. 4. Whisk together the milk, sour cream and eggs in a separate small bowl. Fold in the egg mixture along with the browned onions, the cheeses, ham and thyme into the dry ingredients until just combined (don't fret if there are lumps, this means your batter isn't over-mixed). 
  5. 5. Fill each liner about 3/4 full. Sprinkle with thyme leaves and Parmesan, if desired, and bake 10 minutes. Brush each muffin lightly with butter, sprinkle with a little salt and rotate the pan. Continue to bake until the muffins are golden and a toothpick inserted in the center comes out clean, 8 to 10 minutes longer. Let the muffins rest in the hot muffin pan 3 minutes and serve warm, or cool to room temperature on a rack.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.