I’m usually a Southern biscuit kind of girl, especially when they’re made with buttermilk. But I would never say no to a really good muffin—be it savory or sweet—since they’re the perfect grab-and-go bite when you’re in a hurry.
They’re easy to eat out of hand, can be made in large quantities and most don’t require a lot of technical skill. You just have to be able to measure, mix, portion and bake.
Both kid-and cook-friendly, these tender, savory muffins can be stirred together in a cinch with ingredients you probably already have in your refrigerator. They can be eaten hot out of the oven or at room temperature, and can be frozen in freezer bags for up to 2 months—just microwave until thawed and warm.
This recipe is as versatile as it is satisfying. If you don’t like Gruyere (a hard, nutty Swiss cheese), use sharp or mild cheddar or another semi-hard cheese like cantal. You also could swap out the ham for bacon or even make the muffins completely vegetarian by adding chopped bell pepper instead.
While they’re probably considered breakfast food, muffins can also can make a decent light lunch served with soup and salad. I tried them several different ways—slathered with butter, drizzled with a little hot honey and stuffed with a fried egg to make a hearty breakfast sandwich. It’s tough to say which was best since they all went down easy.
Don’t have buttermilk? It’s easy to make at home. Simply pour 1 tablespoon vinegar or lemon juice into a measuring cup, then fill the cup with regular milk. Stir to combine, and let the mixture rest for at least 5 minutes before using.
