Ham & Cheese Buttermilk Breakfast Muffins Recipe

Name: Ham & Cheese Buttermilk Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Butter, Melted; 3 cups All-purpose Flour; 1 Tablespoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Ground Black Pepper; 1/4 teaspoons Salt; 1/8 teaspoons Cayenne Pepper; 2 whole Large Eggs; 1-1/3 cup Buttermilk; 2 Tablespoons Canola Oil; 1 cup Thinly Sliced Scallions (about 1 Bunch); 1 cup Ham, Diced; 1 cup Grated Cheddar Cheese; 1/2 cups Finely Diced Red Bell Pepper

Servings: persons

3 Tablespoons Butter, Melted
3 cups All-purpose Flour
1 Tablespoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Ground Black Pepper
1/4 teaspoons Salt
1/8 teaspoons Cayenne Pepper
2 whole Large Eggs
1-1/3 cup Buttermilk
2 Tablespoons Canola Oil
1 cup Thinly Sliced Scallions (about 1 Bunch)
1 cup Ham, Diced
1 cup Grated Cheddar Cheese
1/2 cups Finely Diced Red Bell Pepper

1
Heat the oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray, or line it with muffin cups.
2
Melt the butter in a small bowl so that it has time to cool. Set aside.
3
In a large bowl whisk together the flour, baking powder, baking soda, pepper, salt and cayenne pepper. In a medium bowl whisk together the eggs, buttermilk, oil and butter. Stir in the scallions, ham, cheese and bell pepper. Add the wet ingredients to the dry and fold together using a spatula, just until moistened.
4
Scoop the batter into the prepared pan - the cups will be very full. Bake the muffins until the tops are browned, about 20 to 25 minutes. Let the muffins cool in the pan for 15 minutes. Use a knife to loosen the edges and turn out onto a cooling rack. Serve warm.
5
To store, wrap individually in plastic and refrigerate for up to 3 days, or freeze for up to a month. To reheat from the fridge, remove the plastic, cover with a paper towel and microwave on high for 30 to 60 seconds (depends on your microwave).

944

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 Tablespoons Butter, Melted, 3 cups All-purpose Flour, 1 Tablespoon Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Ham & Cheese Buttermilk Breakfast Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ham & Cheese Buttermilk Breakfast Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions