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Spelt Savoury Ham and Cheese Muffins

Six golden spelt ham and cheese muffins on a wooden board, one torn open showing melted cheddar and diced ham inside.

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.
Spelt ham and cheese muffins rising in a muffin tin with bubbling golden cheddar tops partway through baking.

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.
Two spelt savoury muffins on a ceramic plate with one split open and butter melting into the crumb, mustard on the side.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 200  C
Servings: 12
Estimated Cost: 0.65
Calories: 195
Best Season: all_year_round
Dietary: Contains dairy and eggs, Contains gluten, Contains meat, High Fiber, Nut-free
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
  • 250 g white spelt flour (or wholegrain spelt for a denser crumb)
  • 2 tsp baking powder (check it is fresh)
  • 1 tsp mustard powder
  • 0.5 tsp fine salt
  • 0.25 tsp black pepper (freshly ground)
    • Wet ingredients
  • 200 ml whole milk
  • 2 eggs (large, lightly beaten)
  • 60 ml sunflower oil (or a neutral vegetable oil)
  • 0.5 tsp Dijon mustard (optional, strengthens the cheese note)
    • Fillings
  • 120 g cooked ham (diced into 1 cm pieces)
  • 100 g mature cheddar (grated, plus 20 g extra for topping)
Instructions
  1. 1
    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.
  2. 2
    Combine the spelt flour, baking powder, mustard powder, salt, and black pepper in a large mixing bowl. Stir briefly to distribute the leavening evenly.
  3. 3
    Whisk the milk, eggs, oil, and Dijon mustard (if using) together in a medium bowl until the mixture looks uniform.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.
  7. 7
    Bake for 22 to 25 minutes until the tops are golden and a skewer inserted into the centre of a muffin comes out clean.
  8. 8
    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.
Keywords: spelt savoury muffins, ham and cheese muffins, spelt flour muffins, savoury spelt bake, wholegrain savoury muffins

Equipment

  • 12-hole standard muffin tin
  • Large mixing bowl
  • Medium mixing bowl
  • Box grater
  • Spring-loaded ice cream scoop or large spoon
  • Wire cooling rack

Tips

  • Fold the wet ingredients into the dry until just combined - visible streaks of flour are fine before the ham and cheese go in.
  • Fill each muffin cup to about three-quarters full so the tops dome rather than spread flat.
  • Scatter a small pinch of extra grated cheddar on top of each muffin before baking for a crisp, golden crust.
  • Let the muffins cool in the tin for five minutes before turning out, or the bases may stick and the crumb may tear.
  • Dice the ham into pieces no larger than 1 cm so every muffin gets an even distribution rather than a few large chunks.

Variations

  • Swap ham for crispy cooked bacon lardons and use smoked cheddar instead of mature.
  • Use sun-dried tomatoes and crumbled feta in place of ham and cheddar for a Mediterranean take.
  • Add one finely chopped spring onion and a pinch of chilli flakes to the batter for a sharper, more complex flavour.

Storage and Reheating

Store cooled muffins in an airtight container at room temperature for up to two days. After that, move them to the fridge where they keep for a further two days.

To freeze, wrap each muffin individually in cling film and place in a freezer bag. They keep well for up to three months.

Reheat from frozen in a microwave for 60 to 90 seconds on high, or in a 180 C / 350 F oven for 8 to 10 minutes until warmed through. The crumb stays soft either way.

Serving Suggestions

Serve warm alongside a bowl of tomato soup or a simple green salad for a light lunch. The saltiness of the ham and cheese pairs well with something acidic on the side.

For breakfast or brunch, split a muffin while still warm and spread with a little butter. They also work well on a sharing board next to cured meats, pickles, and soft cheese.

For lunchboxes, pack them at room temperature with a small container of chutney or wholegrain mustard for dipping.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-savoury-ham-and-cheese-muffins/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!