Go Back
+ servings
close up of muffin on lunchskin reusable bag

Ham & Cheese Muffins

Course Brunch, Lunch, Snack
Yield 18 muffins


  • 1 1/2 cups all purpose flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 1/4 cup vegetable, canola or coconut oil (melted)
  • 2 tbsp maple syrup or honey
  • 1 cup cheddar cheese, shredded
  • 1 cup ham, chopped fine


  1. Preheat oven to 350 degrees.

  2. Combine flours, baking soda, baking powder, and salt in a bowl, and stir to combine.

  3. In a separate bowl whisk the eggs, oil and maple syrup and stir to combine. Add the buttermilk to the egg mixture and stir.

  4. Add the buttermilk mixture to the flour and stir until just combined. Fold in the cheese and ham.

  5. Scoop the batter 2/3 of the way up into greased muffin cups and bake for 18-20 minutes (15 minutes if using mini muffin cups).


I use coconut oil when I make these. This year as we are overseas, we do not have access to fresh buttermilk, so I have made these with success with buttermilk powder. This is the powder I used.
Source: Weelicious Lunches