Ham & Zucchini Muffins Recipe

If you’re looking for a wholesome, tasty snack or a quick savory breakfast, this Ham & Zucchini Muffins Recipe will quickly become a go-to in your kitchen. I absolutely love how these muffins turn out—moist, fluffy, and packed with the comforting flavors of ham, cheese, and fresh zucchini. They’re perfect for when you want something a little different from the usual sweet muffins but still crave something easy to grab and enjoy.

What makes this Ham & Zucchini Muffins Recipe truly special is how effortlessly it combines fresh veggies with savory protein, making it a great way to sneak some extra nutrition into your day. Whether you’re preparing a batch for a busy morning or packing them for lunchboxes, you’ll find they stay deliciously moist thanks to buttermilk, and their texture is spot on every time. Trust me—once you try these, you’ll want to make them over and over!

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Ingredients You’ll Need

The magic of this Ham & Zucchini Muffins Recipe is in using simple, everyday ingredients that combine perfectly to create something comforting and savory. Grab good-quality ham and fresh zucchinis, and don’t skip draining the zucchini – that little step changes everything!

• Self-raising flour: This gives the muffins a lovely rise, but if you don’t have it handy, I’ll share an easy substitute below.
• Grated cheese: I usually use tasty or cheddar for that melty, savory punch.
• Zucchini: Getting 2 medium zucchinis and squeezing out the excess liquid ensures your muffins won’t be soggy.
• Ham or bacon: Adds a salty, smoky flavor—feel free to use whichever you prefer or have on hand.
• Buttermilk: This keeps the muffins tender and moist; I also share a homemade buttermilk trick if you don’t have any.
• Eggs: For binding and richness.
• Vegetable oil: Gives the muffins just the right amount of moisture without heaviness.
• Sea salt and pepper: Simple seasoning to balance flavors.

Variations

I love tweaking this Ham & Zucchini Muffins Recipe depending on what I have in the fridge or my family’s tastes. It’s a wonderfully flexible base that invites creativity, so don’t hesitate to make it your own!

• Swap the ham for cooked bacon bits: My family goes crazy for the smoky bacon version, especially when paired with a sharper cheddar.
• Make it vegetarian: Leave out the ham and add some chopped sun-dried tomatoes or olives for a flavor boost.
• Use different cheeses: Try feta or goat cheese for a tangier twist—I did this once for a brunch party and it was a hit!
• Spice it up: Add a pinch of chili flakes or smoked paprika for some subtle heat and depth.

How to Make Ham & Zucchini Muffins Recipe

Step 1: Prep Your Ingredients Carefully

Before you start mixing, grate those zucchinis and then press down firmly in a fine sieve or with paper towels to drain every bit of excess moisture. This is my absolute number one trick for muffins that aren’t soggy or dense. Meanwhile, preheat your oven to 180°C (160°C fan) and prepare your muffin tray with paper liners. Having your ingredients at room temperature really helps the batter come together smoothly, so set out eggs, buttermilk, and oil ahead of time.

Step 2: Mix the Wet Ingredients

In a bowl, whisk together the buttermilk, eggs, and vegetable oil until well combined. The buttermilk is the secret ingredient that adds moisture and a subtle tang. If you don’t have buttermilk, no worries—I often mix a tablespoon of lemon juice or white vinegar into regular milk and let it sit for five minutes to replicate it perfectly.

Step 3: Combine the Dry Ingredients

Sift the self-raising flour into a big bowl and stir in the grated cheese, chopped ham, drained zucchini, salt, and pepper. Folding these dry ingredients gently ensures your muffins stay fluffy. I like to keep the mixing light here—too much can lead to tough muffins, and nobody wants that!

Step 4: Bring It All Together

Pour the wet mixture over your dry ingredients and fold them together just until combined. You’ll still see a few streaks of flour—that’s perfect! Over-mixing is the enemy here. Scoop the batter evenly into your muffin liners, filling them about two-thirds full so they have room to rise beautifully.

Step 5: Bake and Cool with Care

Bake your muffins in the preheated oven for around 15 minutes. When you test with a skewer, there should be just a few moist crumbs clinging to it. Once done, let the muffins rest in the tin for 5 minutes before transferring them to a wire rack to cool completely—this step helps prevent sogginess.

How to Serve Ham & Zucchini Muffins Recipe

Garnishes

I often sprinkle a little extra grated cheese and some fresh chopped chives or parsley on top when the muffins are warm—the herbs add a fresh pop of color and flavor that brightens each bite. Sometimes a touch of sour cream or a dollop of plain Greek yogurt on the side works wonders to balance the savory flavors as well.

Side Dishes

These muffins are great alongside a crisp green salad or a bowl of homemade tomato soup for a cozy lunch. On busy mornings, I pair them with some fresh fruit and a cup of coffee or tea for a satisfying breakfast without fuss.

Creative Ways to Present

For brunch parties, I love arranging these Ham & Zucchini Muffins Recipe bites on a wooden board with bowls of dips like garlic aioli and mustard. You can garnish with microgreens or edible flowers to elevate the look—guests always ask for the recipe after!

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Ham & Zucchini Muffins in an airtight container at room temperature for up to 3 days. I usually keep a batch in the kitchen for quick snacks or breakfast on busy days—it’s so handy to have them ready to go!

Freezing

I freeze any extras by wrapping each muffin individually in plastic wrap and placing them in a freezer-safe bag. They freeze brilliantly for up to 3 months, which is perfect for prepping in advance or when zucchinis are in season and I want to stock up.

Reheating

To reheat, I simply unwrap a muffin and warm it in the microwave for about 30 seconds or pop it into a preheated oven at 160°C (fan) for 8-10 minutes. This helps refresh that freshly baked texture and melty cheese goodness without drying them out.

FAQs

Final Thoughts

I truly enjoy making this Ham & Zucchini Muffins Recipe because it’s quick, forgiving, and yields such tasty results every time. It’s one of those recipes that feels homemade but doesn’t require a ton of effort, making it perfect for busy weeknights or weekend brunches. I can’t wait for you to give it a try—you’ll love how versatile and satisfying these muffins are, and I bet they’ll become a staple in your recipe collection just like they are in mine.

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