Ham & Cheese Muffins

These savory ham and Swiss cheese muffins taste like a deli sandwich baked into a muffin. Rye flour blended with all-purpose flour gives them an earthy, slightly tangy base, while spicy mustard, Worcestershire sauce, and a few drops of hot sauce punch up the flavor.

The rye flour is what makes these stand out from a typical savory muffin. It adds the same flavor you’d get from rye bread, which is a natural match for ham and Swiss. Only a third of a cup keeps it subtle enough that the rye doesn’t dominate.

Mix the wet and dry ingredients separately, then combine just until moistened. Overmixing savory muffins makes them tough and dense. A few lumps in the batter are fine and actually preferred.

Fill the muffin cups two-thirds full for a nice dome. These bake hot and fast for a golden crust with a tender, cheesy interior.

Kitchen Tips

• Chop the ham very fine so it distributes evenly through the batter
• Shred or cube the Swiss cheese small so it melts into pockets throughout
• Stir just until the flour disappears, lumpy batter makes better muffins
• Remove from the pans immediately after baking so the bottoms don’t steam and get soggy

Variations

• Use cheddar or Gruyere instead of Swiss for a different cheese flavor
• Add chopped chives or green onions to the batter
• Swap ham for cooked bacon crumbles or diced cooked sausage