Honey-Glazed Ham and Cheddar Muffins

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• All-purpose flour: gives the muffins their form and chew. Don’t over-mix the batter once the flour mixture is added as this helps prevent tough muffins. You can use whole wheat flour for a denser, nuttier muffin. Gluten-free 1:1 flour blends work great too.
• Granulated sugar: sweetness that helps with texture, browning and moisture retention.
• Baking powder: leavening agent that makes the muffins rise.
• Baking soda: works with the baking powder to give the muffins an extra lift.
• Kosher salt: enhances the flavor and balances the sweetness. Use slightly less if using table salt (which is finer).
• Unsalted butter (melted & slightly cooled): adds richness, moisture and flavor to the muffins. Also used to thin the honey slightly for brushing onto the muffins after baking. Use vegetable oil or melted coconut oil as alternatives.
• Whole milk: adds moisture and helps enrich the batter for a soft texture.
• Honey: adds sweetness to the muffins and helps create that sticky, glossy glaze on top.
• Large egg: binds ingredients, adds structure and aids in rising.
• Cooked ham (chopped): adds salty, savory flavor that balances the sweetness of the honey.
• Shredded cheddar cheese: melts into the muffins for a rich, savory bite. You can use shredded Colby Jack, or any other shredded cheese you prefer that melts well.

How to Make Honey Glazed Ham and Cheddar Muffins

• Preheat oven to 350°F. Lightly grease a 12-cup muffin pan with non-stick cooking spray or line with muffin liners. Set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• In a separate bowl, whisk together the melted butter, milk, honey and egg.

• Stir the wet ingredients into the dry ingredients until just combined.
• Fold in the chopped ham and shredded cheese.

• Divide batter evenly among prepared muffins cups, filling each one almost full.
• Bake for 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
• Let muffins cool in pan 5 minutes before removing to a wire rack that’s been placed on a baking sheet to catch any glaze drippings.
• In a small bowl, whisk together the melted butter and honey for the glaze.

• Brush the top of each muffin evenly with the glaze.

• Serve warm or at room temperature.

Storage

Store any leftover muffins in an airtight container in the refrigerator for up to 5 days. Because they contain ham and cheese, refrigerating them keeps them fresh and safe longer than leaving them at room temperature. When ready to enjoy, simply warm a muffin in the microwave for about 15–25 seconds or in the oven until heated through to bring back that soft, fresh-baked texture.

To freeze, let the muffins cool completely, then place them in a freezer-safe bag or container (you can wrap them individually for easy grab-and-go portions). Freeze for up to 3 months.

Reheat straight from frozen in the microwave for 30–60 seconds, or thaw overnight in the refrigerator and warm in the oven before serving.