These spelt savoury ham and cheese muffins come together in one bowl and bake in under 30 minutes. The crumb stays soft for two days and firms up only slightly after that.
Spelt flour works well here because it absorbs liquid quickly and produces a tender texture without requiring any resting time. You can use white spelt for a lighter result or wholegrain spelt for more depth.
The ham adds a gentle saltiness and the cheddar melts into pockets throughout the muffin. A little mustard powder in the batter pulls both flavours together without standing out on its own.
These are a good fit for lunchboxes, casual gatherings, or a quick savoury breakfast. They freeze cleanly and reheat in under two minutes.
Why You’ll Love This Recipe
- One bowl, no mixer, minimal washing up.
- Wholegrain spelt adds fibre without a dense crumb.
- Freezes well for up to three months.
- Ham and cheddar flavour stays balanced, not overpowering.
Ingredient Notes
- White spelt flour: White spelt gives a lighter, more open crumb than wholegrain. You can swap in wholegrain spelt for a nuttier flavour, but expect a slightly denser texture.
- Cooked ham: Diced cooked ham works best here. Smoked ham adds depth, but any leftover roast ham or shop-bought sliced ham cut into small pieces will do.
- Mature cheddar: Mature or extra-mature cheddar gives the most noticeable cheesy flavour. Gruyere or a sharp Swiss cheese also works well if you want a nuttier note.
- Whole milk: Whole milk produces a richer crumb. You can use semi-skimmed or an unsweetened plant milk such as oat milk if needed, though the texture will be slightly less tender.
- Mustard powder: Mustard powder amplifies the cheese flavour without making the muffins taste of mustard. Do not skip it, but Dijon mustard (half a teaspoon) is a reasonable swap.
- Baking powder: Check that your baking powder is fresh. Spelt batters are more sensitive to leavening than plain flour batters, so flat baking powder will give flat muffins.
Spelt Savoury Ham and Cheese Muffins
Description
Spelt flour keeps the texture light without the heaviness of whole wheat, and the combination of diced ham and sharp cheddar holds its flavour all the way through the crumb.
Ingredients
Dry ingredients
Wet ingredients
Fillings
Instructions
- Heat the oven to 200 C / 390 F. Line a 12-hole muffin tin with paper cases or grease each hole with a little oil.
- Combine the spelt flour, baking powder, mustard powder, salt, and black pepper in a large mixing bowl. Stir briefly to distribute the leavening evenly.
- Whisk the milk, eggs, oil, and Dijon mustard (if using) together in a medium bowl until the mixture looks uniform.
- Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined - about 10 to 12 folds. The batter will look rough and slightly lumpy. That is correct.
- Add the diced ham and 100 g of the grated cheddar. Fold in gently with 4 to 5 more strokes until the fillings are distributed.
- Divide the batter evenly between the 12 muffin cups, filling each to about three-quarters full. Scatter the remaining 20 g of cheddar over the tops.
- Bake for 22 to 25 minutes until the tops are golden and a skewer inserted into the centre of a muffin comes out clean.
- Leave the muffins in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 195kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 3g15%
- Cholesterol 45mg15%
- Sodium 380mg16%
- Potassium 140mg4%
- Total Carbohydrate 20g7%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 9g18%
- Vitamin A 180 IU
- Calcium 120 mg
- Iron 2 mg
- Vitamin D 12 IU
- Vitamin E 1 mg
- Vitamin K 2 mcg
- Thiamin 0.2 mg
- Riboflavin 0.2 mg
- Niacin 3 mg
- Vitamin B6 0.2 mg
- Folate 18 mcg
- Vitamin B12 0.4 mcg
- Phosphorus 160 mg
- Magnesium 22 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Do not overmix the batter once wet and dry ingredients combine - 10 to 12 folds maximum.
- Grate cheese fresh from the block for better melt and distribution.
- Check baking powder freshness before starting - old powder flattens spelt muffins.
- Use a spring-loaded ice cream scoop for even muffin sizes and consistent baking.
- Rest baked muffins on a wire rack immediately after the five-minute tin rest to prevent soggy bases.
