Introduction
These Savory Mini Muffins are a small, irresistible bite that disappear almost as quickly as they come out of the oven. Soft on the inside with a gently golden top, each muffin is studded with tender pieces of cooked ham, melted mozzarella or gouda, bright red pepper and fresh parsley. They are forgiving, fast to make and endlessly adaptable — perfect for breakfast spreads, lunchboxes, picnic baskets, or as an easy appetizer when you have guests. I developed this version because I wanted a reliably tender crumb that still holds pockets of cheese and ham; the result is a crowd-pleasing mini muffin that many people have asked me to share. Recipe provided by tinsuf.
Recipe Details
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 30 mini muffins (two 12-cup and one 6-cup tray or equivalent)
Difficulty: Easy
Ingredients
3 large eggs
1 teaspoon salt
1/2 cup (125 ml) oil
1 cup (240 ml) milk
2 cups (290 g) all-purpose flour
1/2 cup (60 g) cornstarch
150 g cooked ham, finely diced (about 1 cup)
150 g mozzarella or gouda, shredded (heaping 1 cup)
1 small red bell pepper, finely diced
2 tablespoons chopped fresh parsley
1 tablespoon (12 g) baking powder
1/4 teaspoon dried oregano
Step-by-Step Preparation
Preheat the oven: Preheat to 180°C (350°F). Grease and lightly flour your mini cupcake molds — you will need two 12-cup trays and one 6-cup tray (30 muffins total), or a single tray with equivalent capacity.
Mix the wet ingredients: In a large bowl, whisk together 3 eggs and 1 teaspoon salt until slightly pale and airy (about 1–2 minutes). Add 1/2 cup oil and 1 cup milk and whisk until smooth.
Combine the dry ingredients: Sift together the 2 cups all-purpose flour, 1/2 cup cornstarch and 1 tablespoon baking powder to ensure the muffins rise evenly and have a tender crumb.
Make the batter: Gradually fold the dry mixture into the wet ingredients until you have a smooth, lump-free batter. The consistency should be slightly thicker than pancake batter — this gives the muffins body while keeping them soft.
Add the mix-ins: Gently fold in the diced ham, shredded cheese, diced red bell pepper, chopped parsley and dried oregano. Distribute the mix-ins evenly but avoid overmixing, which will toughen the muffins.
Fill the molds: Fill each mini muffin cup about halfway. For an attractive finish, sprinkle a little extra cheese, a few small ham bits and a pinch of parsley on top of each cup.
Bake: Bake for 25 minutes, or until muffins are puffed and golden and a toothpick inserted into the center comes out clean. Ovens vary; check at 20 minutes if your oven tends to run hot.
Rest and unmold: Let the muffins rest for 5 minutes in the tray, then turn them out onto a wire rack to cool slightly. Serve warm for best texture and melted cheese pockets.
Troubleshooting & Consistency Tips
Dense/massive muffins: Overmixing after adding flour develops gluten and produces a dense crumb. Fold gently until ingredients just come together.
Soggy bottoms: This can happen if your mix-ins are too large or wet. Dice the ham and bell pepper small, and pat-dry any very moist ingredients before folding them in.
Too dry: If the batter looks unusually thick, add 1–2 tablespoons of milk to loosen it. Muffins should be moist but not batter-like.
Uneven rise: Make sure baking powder is fresh. Also, fill cups evenly and avoid opening the oven during the first 15 minutes of baking.
Storage & Make-Ahead
Short-term: Store cooled muffins in an airtight container at room temperature for up to 2 days. For best texture, reheat briefly in a 180°C (350°F) oven for 5–7 minutes or microwave a single muffin for 15–25 seconds.
Refrigerator: Keep in an airtight container for up to 4 days. Reheat in the oven to revive the exterior crispness and melt the cheese.
Freezer: Freeze fully cooled muffins in a single layer on a tray until firm, then transfer to a resealable freezer bag. Freeze up to 3 months. Reheat from frozen in a 180°C (350°F) oven for 12–15 minutes, or thaw overnight in the fridge and reheat for 8–10 minutes.
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Make-ahead: Prepare batter and store it covered in the refrigerator for up to 12 hours. Stir gently before portioning and baking.
Why This Recipe Works
This recipe balances structure and tenderness. The combination of baking powder and sifted dry ingredients creates lift while cornstarch reduces gluten formation for a softer crumb. The fat from the oil keeps the interior moist and tender, while the small, evenly distributed mix-ins (ham, cheese, pepper) provide pockets of flavor without weighing down the batter. Baking in mini form shortens the bake time and concentrates the golden crust-to-soft-center contrast that makes these muffins so appealing.
Expert Tips
Uniform pieces: Cut ham and pepper into very small, uniform pieces so every muffin gets an even distribution.
Cheese choices: Use a low-moisture mozzarella for less liquid; gouda or a mild cheddar adds flavor. For a sharper bite, add 1 tablespoon grated Parmesan to the batter.
Oil vs butter: Neutral oil keeps the crumb moister than butter. If you prefer butter flavor, use melted unsalted butter but expect a slightly firmer texture.
Pan prep: For easy unmolding, use a nonstick mini muffin pan or line cups with small paper liners; brushed oil and a light dusting of flour also work well.
Flavor variations: Replace ham with shredded rotisserie chicken, canned tuna (drained), or sautéed mushrooms for a vegetarian option. Add 1–2 teaspoons smoked paprika for a subtle smoky twist.
Final Notes
These mini muffins are simple to scale and easy to adapt to what you have on hand. They are the kind of recipe that becomes a go-to because they require minimal equipment and deliver consistent results. Recipe provided by tinsuf. If you enjoy these, try making a double batch and freezing extras for quick snacks or a ready-made breakfast option.