Recipe: Ham and Cheddar Lunch Box Muffins
Makes12 muffins
Prep20 minutes
Cook20 minutes to 25 minutes
Take the major players from your favorite sandwich, turn them into a savory muffin, and suddenly your lunch routine is instantly more exciting. Inspired by the classic combo of ham and cheese, these hearty, savory muffins are mixed with a touch of cornmeal for some extra heft and texture, and loaded with thick-cut chunks of ham, sharp cheddar cheese, and a pinch of chives. Sounds good, right?
Replace the Classic Sandwich with Savory Muffins
Make a batch of these muffins on Sunday, and you’ve got lunch for at least a week. While sandwiches don’t hold up well when made too far in advance, their muffins counterparts are a different story. This grab-and-go lunch is just one more example of how big-batch cooking makes meal planning a whole lot easier. They’re super portable, and will last in the fridge for days and in the freezer for months to come. One muffin is about as satisfying as a basic sandwich — although on days you might be extra hungry, consider packing two.
Ham and Cheddar Lunch Box Muffins
Prep time 20 minutes
Cook time 20 minutes to 25 minutes
Makes 12 muffins
Nutritional Info
Ingredients
- 1 1/2 cups
all-purpose flour
- 1/2 cup
stone-ground yellow cornmeal
- 2 teaspoons
baking powder
- 1 teaspoon
garlic powder
- 1/2 teaspoon
baking soda
- 1/2 teaspoon
salt
- 1 1/4 cups
buttermilk
- 2
large eggs
- 7 tablespoons
unsalted butter, melted and cooled, divided
- 1 cup
shredded sharp cheddar cheese
- 8 ounces
thick-cut deli ham (1/2-inch thick), diced, divided
- 3 tablespoons
finely chopped chives, divided
Freshly ground black pepper
Instructions
Arrange a rack in the middle of the oven and heat to 375°F. Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray.
Whisk together the flour, cornmeal, baking powder, garlic powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and 5 tablespoons of the butter in a medium bowl until combined. Pour the wet ingredients into the dry, and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Fold in the cheese, all but 1/2 cup of the ham, and 2 tablespoons of the chives.
Spoon the batter into the muffin wells, filling each about 3/4 full. Top the muffins with the reserved ham, sprinkle with the remaining chives, and sprinkle with pepper. Top each muffin with 1/2 teaspoon of the remaining melted butter.
Bake until the tops just begin to brown and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months. Eat cold or reheat in the toaster oven for a few minutes before serving.
