Ham and Cheese Drop Muffins
Ham & Cheese Drop Muffins are THE answer for a savory breakfast option. I don’t typically like sweet breakfasts so these amazing muffins are perfect!
A million moons ago, I was in Vancouver visiting my childhood friend Shelley, when she introduced me to ham and cheese muffins. Every time I would come to visit, we would go to this same bakery, grab a muffin and coffee and just chow down!
Unfortunately, this awesome bakery closed a number of years ago but I have never forgotten those muffins. Sometimes memories make something much better in your mind than it actually was, but I don’t believe that was the case here, so I’ve spent time trying to replicate them.
What I do know is that they were crunchy on the exterior, soft and tender inside and laced with loads of cheddar cheese and smoky ham. For my version, I added caramelized onions to take them over the top!
Begin by caramelizing the onions. Slice the onions very thin and add them to oil in a skillet. Let them soften for 5 minutes or so and then reduce the heat and continue cooking until they are dark brown and caramelized. this can take 30-40 minutes. Remove them from the heat.
In the bowl of a stand mixer, combine the flour, ham, baking powder and soda and salt. Cut in the butter. The mixture will resemble coarse sand. Add the cheddar cheese and incorporate into the mixture.
In a separate bowl, whisk together the buttermilk, cream and egg. Once mixed, add the caramelized onions. Pour the buttermilk mixture into the flour mixture and beat until the dough just comes together.
Divide the dough between muffin cups and brush with an egg yolk wash. Sprinkle with fresh pepper and bake for 35-40 minutes.
Let them cool on a wire rack and serve.
I like them best the same day that they are baked, but they freeze beautifully (just pop a frozen one into the microwave for 30 seconds).
These tender muffins are just the way I remember from the bakery. I hope you love them too!
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Ham and Cheese Drop Muffins
Makes: 8-10 muffins
Prep Time: 20 minutes
Cook Time: 1 hour & 20 minutes
Total Time: 1 hour & 40 minutes
Ingredients
Caramelized Onions:
- 1 tbsp vegetable oil
- 2 medium yellow onions, peeled, cut in half and sliced as thin as possible (about 5 cups)
- 1 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
Muffins:
- 1/3 pound honey ham, cut into 1/4″ dice
- 2 & 3/4 cups all-purpose flour (385 grams)
- 1 & 1/2 tsp baking powder
- 1 & 1/2 tsp Kosher salt
- 1/2 tsp baking soda
- 1/2 cup unsalted butter, cold
- 1 & 1/2 cups shredded sharp cheddar cheese
- 1/2 cup low- or fat-free buttermilk
- 1/4 cup heavy cream
- 1 large egg
- 1 large egg yolk, for egg wash
- 1/4 tsp coarsely ground black pepper
Instructions
Caramelized Onions:
In a medium skillet, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until softened, 5-10 minutes. Reduce the heat to low and continue cooking, stirring occasionally, until the onions are completely soft, caramelized, and dark brown, another 30-40 minutes. Remove from the heat. Season with salt and pepper. Can be made ahead and stored in an airtight container in the refrigerator for up to 2 weeks.
Muffins:
Turn the oven up to 350°F and place a rack in the center of the oven. Spray a muffin tin with cooking spray.
In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, ham, baking powder, salt and baking soda on low speed until combined, 10-15 seconds. Cut the butter into 8-10 pieces and add it to the flour mixture; mix for 20-30 seconds on medium-low, until the butter is somewhat broken down and the mixture resembles coarse crumbs. Add the cheddar cheese and pulse the mixer a few times to start to incorporate the cheese.
Whisk together the buttermilk, cream, and egg until thoroughly mixed. Stir in the onions. With the mixer on low, pour in the buttermilk mixture and beat for another 10-15 seconds, until the dough just comes together. There will probably still be a little loose flour at the bottom of the bowl.
Remove the bowl from the mixer. Gather and lift the dough with your hands and turn it over in the bowl so that it picks up any loose flour at the bottom; repeat until all loose flour is mixed in.
Divide the dough between the muffin cups. You should get 8-10 muffins.
Whisk the egg yolk for the egg wash in a small bowl with a fork. Use a pastry brush to lightly brush the egg wash over the biscuits. Sprinkle evenly with the pepper. Bake for 35-40 minutes, rotating the baking sheet midway through the baking time, until the muffins are entirely golden brown. Remove them from the oven and let them cool on the baking sheet on a wire rack.
These are best served the day they are baked, but you can store them, tightly wrapped in plastic, in the refrigerator for 1 day and refresh them in a 300°F oven for 10-12 minutes before serving. You can also fresh them and defrost in the microwave for 30 seconds.
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