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As the back-to-school season approaches, busy families are increasingly seeking quick and nutritious meal solutions that can seamlessly fit into their hectic schedules. With the morning rush to get kids ready and out the door, finding satisfying and healthy options for breakfast or lunch can be a challenge. That’s where homemade snacks come to the rescue, and one recipe that stands out for its ease and flavor is the delightful ham and cheese muffins.

Back to School Ham & Cheese Muffins

Get ready for back-to-school season with these delicious ham and cheese muffins! Perfect for busy mornings, these homemade muffins are not only quick to make but also packed with protein and nutrients. With flavorful cheddar, savory ham, and optional fresh chives, they provide a healthy alternative to store-bought snacks. Ideal for breakfast or lunch, these muffins can be made ahead and customized to fit your family's taste. Enjoy wholesome, satisfying bites that kids will love!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup grated cheddar cheese

½ cup diced cooked ham (cooled)

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon freshly cracked black pepper

1 cup buttermilk (or substitute with 1 cup milk + 1 tablespoon vinegar)

1 large egg

¼ cup unsalted butter (melted and cooled)

2 tablespoons fresh chives (finely chopped, optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Prepare a muffin tin by either lining it with paper muffin liners or by greasing it thoroughly with cooking spray to prevent sticking.

    Mix Dry Ingredients: In a sizeable mixing bowl, whisk together the all-purpose flour, grated cheddar cheese, diced ham, baking powder, baking soda, garlic powder, onion powder, and black pepper. Ensure that all dry ingredients are well incorporated and evenly distributed.

      Combine Wet Ingredients: In another bowl, mix the buttermilk with the egg and melted butter until smooth. If you're using vinegar to sour regular milk, combine the vinegar with the milk and let it sit for about 5 minutes before adding to the other wet ingredients.

        Combine Mixtures: Carefully pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold the two mixtures together just until there is no visible dry flour. Avoid overmixing, as this could result in tougher muffins. If using, fold in the chopped chives for an extra layer of flavor.

          Fill Muffin Tin: Use a scoop or ladle to evenly distribute the batter into the prepared muffin tin. Fill each muffin cup about ¾ full to allow for proper rising.

            Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes. The muffins are done when they are a beautiful golden brown and a toothpick inserted into the center comes out clean.

              Cool: Once baked, allow the muffins to cool in the pan for about 5 minutes. Afterward, transfer them to a wire cooling rack to cool completely, or enjoy warm!

                Serve: These savory ham and cheese muffins are perfect served warm. For a convenient snack, store any leftovers in an airtight container. They make a fantastic grab-and-go option for school lunches or an easy breakfast!

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins