Savory Ham and Cheese Muffins

So far on Minnesota Pork Board’s Pork Week, we have seen Pork Gyros, Pork Burgers, and Pork Meatballs, but what about breakfast? Today dietician Holly Ellison is here to show us how to make delicious and nutritious savory ham and cheese muffins that the whole family will love.

Gluten-Free Savory Ham and Cheese Muffins


  • 1 ¾ cup all-purpose GF flour
  • 1 ½ tsp. baking powder
  • ½ tsp salt
  • 1 cup milk of choice
    • we prefer whole or butter milk)
  • 6 Tbsp. melted butter
    • Hope butter is our go-to for fresh and local!
  • 1 large egg
    • omega-3 eggs add a little extra nutritional value
    • or if you want to make it an egg-free recipe substitute with a mix of 1 Tbsp. of ground flaxseed with 3 Tbsp. of water. Let it sit for 10 minutes before adding to the rest of the ingredients
  • 1 tsp. honey
    • choose local! Moody Bees from Madelia in southcentral MN
  • ¾ cup diced ham
    • small dices work best
    • Compared with poultry and fish, pork products like ham are higher in iron, thiamine, and other B vitamins which are important for making sure the body’s cells are functioning properly.
    • Ham also provides all nine essential amino acids, making it a complete protein. Amino acids help build proteins and play critical roles in metabolism, gene expression, and cell communication
  • 1/2 cup sharp cheddar shredded cheese, heaping + more for topping
  • ¾ cup yellow corn
    • may use frozen, fresh off the cob or canned, depending on the season and what you have on hand
  • ¼ cup fresh herbs, roughly chopped (mix of parsley and fresh chives)
    • no fresh herbs on hand? You may substitute 1-2 tsp. of dried herbs
  • 2 green onions, ends removed and thinly sliced – white and light green parts
  • ⅓ cup shredded zucchini
    • optional but recommended as a sneaky way to add some veggies

*we LOVE our local farmers market and try to source a majority of our ingredients from there.


  1. You will start by preheating the oven to 350℉. Line a muffin pan with paper or grease liberally with cooking spray.
  2. Next combine the dry ingredients in a medium bowl: flour, baking powder, and salt. Mix and set aside.
  3. Then in a small bowl, whisk together the wet ingredients: milk, butter, egg, and honey
  4. Add the wet ingredients to the dry ingredients and then add the ham, cheese, corn, herbs, green onion, and zucchini. Gently fold to combine.
  5. Scoop the dough into a 12 cup muffin pan filling each well at least ¾ full.
  6. Bake in the oven for 20-24 minutes or until the center is set and cheese is golden brown on top.
  7. Enjoy warm topped with some butter, a drizzle of honey and a side of fresh fruit for bright and balanced meal!


  • My younger brother has Celiac, so for gluten-free flours, my family prefers “recipe ready blends” like Bob’s Red Mill Gluten-free 1 to 1 flour, King Arthur Flour Measure to Measure or Betty Crocker All-Purpose Gluten Free Rice Flour Blend
  • If adding zucchini, it’s recommend removing as much liquid as possible by placing the zucchini shreds on a double layer of paper towel and pressing out the liquid. It doesn’t all need to be absorbed but just enough to remove some of the liquid before adding to the dough.
  • Store muffins in the fridge in an airtight container for up to 7 days. To reheat, pop in the microwave for 20 seconds.
  • May also store muffins in the freezer for up to 3 months.

Recipe from and created in partnership with The Real Food RDs.

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