Today I suggest a simple and tasty recipe, perfect when you want to prepare something different from the usual but without spending too much time in the kitchen. The savory muffins with ham and peas are soft, flavorful and really easy to make, ideal both as an appetizer and to enrich a buffet or an informal dinner.
What I like about these muffins is that they are made with ingredients we often already have at home and the batter is ready in a few minutes. Just mix the wet ingredients, add the dry ones and fold in the filling — in this case ham, peas and a little corn, which give color and an even more pleasant taste.
They are great served warm or cold, so perfect to take away, maybe for a picnic or an outing. You can also easily customize them by adding other ingredients you like or have on hand.
If you’re looking for a quick, versatile recipe that is always appreciated by everyone, these savory muffins are just what you need. Try them and you’ll see they’ll disappear fast!
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Savory Muffins with Ham and Peas
- 1 2/3 cups all-purpose flour
- 1/3 cup grated Parmesan
- 2 eggs (medium)
- 3.4 fl oz milk
- 2 3/4 tbsp butter
- 2 oz cooked ham (diced)
- 1/4 cup peas (cooked, fresh or frozen)
- 2 tbsp sweet corn (canned, drained)
- 2 tsp instant baking powder for savory preparations
- 2 pinches salt (about 1/8 tsp)
- 1 pinch black pepper
Recommended tools
- Muffin pan
- Muffin liners
Preparation SAVORY MUFFINS WITH HAM AND PEAS
Melt the butter in a bain-marie or in the microwave and let it cool.
Place paper liners in the muffin tin or, if you don’t have liners, butter and flour the tin.
In a bowl put the melted butter, the milk (about 3.4 fl oz) and the eggs and beat them for a few minutes with electric beaters.
Add the sifted flour and baking powder and combine everything with the beaters on low speed.
Fold in the peas, corn, ham, Parmesan, salt and pepper, gently stirring with a spoon or spatula.
Divide the batter among the prepared liners, filling them about 2/3 full.
Bake in a preheated oven at 320°F (convection) or 356°F (conventional) for about 20 minutes (I used a convection oven). Always do the toothpick test.
Remove the muffins from the oven, take them out of the tin and let them cool slightly.
Serve the savory muffins with ham and peas warm or cold, with or without liners.
Notes
If you liked this recipe you might also be interested in Savory cookies with olives and sun-dried tomatoes or Fried mini pizzas without leavening.
FAQ (Questions and Answers)
What can I substitute for the ham?
You can replace it with speck, pancetta, diced salami or omit it entirely for a vegetarian version, perhaps adding cheeses or vegetables.
Can I prepare the batter in advance?
It’s better not to. It’s preferable to bake the muffins right after preparing the batter so they will be softer and better risen.
How do I store the savory muffins?
Store them in an airtight container at room temperature for 1-2 days or in the refrigerator for 2-3 days. You can warm them slightly before serving.
Can I freeze them?
Yes, once baked and cooled you can freeze them. When needed, let them thaw at room temperature and reheat them in the oven.
How do I make them fluffy?
Don’t overwork the batter and make sure the ingredients are at room temperature. Also avoid exceeding the baking time to help keep them soft.
