Crumble-topped Cheese & Ham muffins

Crumble-topped Cheese & Ham muffins



.Suitable for freezing




minutes cooking time
.200 C°, 400 F°, Gas Mark 6


For the mixture
  • 250g flour                                                         
  • 1 tbsp baking powder
  • Pinch of salt
  • Freshly ground black pepper
  • 125g grated Cheddar cheese
  • 125g chopped cooked ham
  • 4 tbsp snipped fresh chives
  • 2 large eggs
  • 250ml buttermilk
  • 75g butter, melted
  • 1 tsp French mustard
For the crumble topping-
  • 50g flour
  • 50g cold butter
  • 25g grated Cheddar cheese
  • Salt and freshly ground black pepper


  1. Preheat the oven to 200C and line up a muffin tin with baking paper
  2. First make the crumble topping, put the flour into a medium bowl and cut in the butter using your finger tips until the mixture is resembled fine breadcrumbs
  3. Stir in the grated cheese and season with salt and pepper. Set aside
  4. In a large bowl, sift together flour, baking powder, and salt and pepper to taste
  5. Add the grated cheese, chopped ham and chives
  6. In another bowl, whisk together the eggs, then whisk in the buttermilk, melted butter and mustard
  7. Make a well in the centre  of the dry ingredients and quickly pour in the wet ingredients
  8. Fold gently until combined but don't over mix
  9. Quickly spoon in the batter in the muffin tray and sprinkle the breadcrumbs on top
  10. Bake for 20 minutes until golden brown, well risen, and firm to touch
  11. Serve warm, or cool on wire

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