Mustard Green & Ham Muffins – Savory, Hearty, and Ready to Go

These savory muffins take the comfort of greens and ham and tuck them into a warm, portable package. They’re tender, cheesy, and just a little tangy thanks to the mustard greens. Perfect for breakfast, lunchboxes, or an easy snack, they’re satisfying without being heavy.

If you like cornbread or savory scones, this recipe will feel familiar, but with a Southern twist. Make a batch on Sunday and enjoy them all week.

Mustard Green & Ham Muffins - Savory, Hearty, and Ready to Go

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 1 tablespoon olive oil (for sautéing)
• 2 cups chopped mustard greens (stems trimmed, leaves chopped small)
• 1 small onion, finely diced
• 1 cup diced cooked ham (small cubes)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional, but adds warmth)
• 2 large eggs
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
• 1/3 cup plain Greek yogurt (or sour cream)
• 1/4 cup melted unsalted butter (slightly cooled)
• 1 cup shredded sharp cheddar cheese

Method

 

1. Prep the pan and oven. Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
2. Cook the greens and aromatics. Warm the olive oil in a skillet over medium heat. Add the onion and cook 3–4 minutes until soft. Stir in the mustard greens and a pinch of salt, and cook until wilted and most moisture evaporates, about 3–5 minutes. Set aside to cool slightly.
3. Mix dry ingredients. In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper, and smoked paprika until evenly combined.
4. Mix wet ingredients. In a separate bowl, whisk the eggs, buttermilk, yogurt, and melted butter until smooth.
5. Combine the batter. Pour the wet mixture into the dry. Stir with a spatula just until a few streaks of flour remain. Fold in the cheddar, ham, and cooked greens and onions. Do not overmix.
6. Fill the tin. Divide the batter evenly among the 12 muffin cups. They should be nearly full.
7. Bake. Bake 18–22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few crumbs.
8. Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

What Makes This Special

Most muffins lean sweet. These lean savory in the best way, combining chopped mustard greens, diced ham, and a touch of sharp cheddar.

It’s a clever way to use leftover ham and any bunch of greens you have in the fridge.

The batter comes together quickly, and the muffins bake up moist with crisp edges. They’re freezer-friendly and reheat beautifully, so you can grab a warm, protein-packed breakfast in minutes. Plus, mustard greens add a gentle peppery bite that brightens the whole muffin.

What You’ll Need

• 1 tablespoon olive oil (for sautéing)
• 2 cups chopped mustard greens (stems trimmed, leaves chopped small)
• 1 small onion, finely diced
• 1 cup diced cooked ham (small cubes)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional, but adds warmth)
• 2 large eggs
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
• 1/3 cup plain Greek yogurt (or sour cream)
• 1/4 cup melted unsalted butter (slightly cooled)
• 1 cup shredded sharp cheddar cheese

Instructions

1. Prep the pan and oven. Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
2. Cook the greens and aromatics. Warm the olive oil in a skillet over medium heat.

   Add the onion and cook 3–4 minutes until soft. Stir in the mustard greens and a pinch of salt, and cook until wilted and most moisture evaporates, about 3–5 minutes. Set aside to cool slightly.

3. Mix dry ingredients. In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper, and smoked paprika until evenly combined.
4. Mix wet ingredients. In a separate bowl, whisk the eggs, buttermilk, yogurt, and melted butter until smooth.
5. Combine the batter. Pour the wet mixture into the dry.

   Stir with a spatula just until a few streaks of flour remain. Fold in the cheddar, ham, and cooked greens and onions. Do not overmix.

6. Fill the tin. Divide the batter evenly among the 12 muffin cups.

   They should be nearly full.

7. Bake. Bake 18–22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few crumbs.
8. Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

How to Store

Let the muffins cool completely before storing. Refrigerate in an airtight container for up to 4 days. For longer storage, freeze them in a single layer until solid, then transfer to a freezer bag for up to 2 months.

To reheat, microwave a chilled muffin for 20–30 seconds, or a frozen muffin for 45–60 seconds.

You can also warm them in a 325°F (165°C) oven for 8–10 minutes for crisp edges.

Benefits of This Recipe

• Balanced and satisfying. You get protein from ham and cheese, fiber and vitamins from the greens, and steady energy from the flour and dairy.
• Meal-prep friendly. Make-ahead, grab-and-go, and freezer-friendly—these check all the boxes.
• Great for leftovers. An easy way to use up cooked ham and wilting greens.
• Versatile. Works for breakfast, brunch, lunch, or a savory snack.
• Kid-approachable. The muffins are mild and cheesy with finely chopped greens, so the flavor isn’t overpowering.

Common Mistakes to Avoid

• Overmixing the batter. This makes muffins tough. Stir just until combined after adding the wet ingredients.
• Not draining the greens. Excess moisture can make the muffins dense. Cook the greens until the pan looks dry, and let them cool before mixing in.
• Skipping seasoning. Greens and ham need enough salt and pepper.

  Taste the cooked greens and adjust before adding to the batter.

• Overbaking. Dry muffins happen fast. Start checking at 18 minutes, and pull them when a toothpick comes out clean.
• Cutting ingredients too large. Large chunks of ham or greens can create gaps. Dice everything small for even texture.

Recipe Variations

• Spicy Kick: Add 1–2 finely chopped jalapeños or 1/2 teaspoon red pepper flakes to the batter.
• Cornbread Style: Swap 1 cup of the flour for 1 cup of cornmeal and add 1–2 tablespoons honey for a subtle sweet-savory contrast.
• Herb and Garlic: Stir in 2 minced garlic cloves with the onions and 2 tablespoons chopped fresh parsley or chives.
• Different Cheeses: Try pepper jack for heat, Gruyère for nuttiness, or feta for a salty tang.
• No Buttermilk: Use 1 cup milk mixed with 1 tablespoon lemon juice or vinegar.

  Let sit 5 minutes before using.

• Gluten-Free: Use a 1:1 gluten-free all-purpose blend with xanthan gum. Check doneness early, as bake times can vary.
• Veg-Forward: Replace ham with sautéed mushrooms or roasted red peppers for a hearty vegetarian version.

FAQ

Can I use a different green instead of mustard greens?

Yes. Collard greens, kale, or Swiss chard all work well.

Chop them small and cook until tender and dry. Mustard greens add a slight peppery bite, but the others make great substitutes.

What kind of ham should I use?

Any cooked ham works: leftover holiday ham, deli ham, or a ham steak. Aim for small, even dice so the pieces distribute well and each muffin gets a bit of ham.

Do I have to use buttermilk?

No.

You can make a quick substitute with milk plus lemon juice or vinegar. Yogurt also helps keep the muffins tender, so you still get that moist, soft crumb.

How can I make them lighter?

Use half whole-wheat flour and half all-purpose, reduce the cheese to 2/3 cup, and swap Greek yogurt for sour cream. You can also use lean smoked turkey instead of ham.

Why are my muffins dense?

It’s usually from overmixing or too much moisture in the greens.

Mix gently and cook the greens until most of the liquid evaporates. Check that your baking powder is fresh, too.

Can I bake these as mini muffins?

Yes. Grease a mini muffin tin and bake at the same temperature for 10–12 minutes.

Check early to avoid overbaking, as minis cook fast.

Can I add eggs on top like a breakfast cup?

For an egg version, press a spoonful of batter into the bottom and up the sides of a greased muffin cup, crack in a quail egg or half-fill with beaten egg, and bake until set. Reduce batter per cup and watch the timing.

How do I keep the muffins from sticking?

Use parchment liners or grease the tin thoroughly with butter or nonstick spray. Let muffins cool for a few minutes before removing, then slide a thin knife around the edges if needed.

Do they taste very mustardy?

Not strongly.

Mustard greens bring a mild peppery note, but the cheese and ham balance it. If you’re sensitive, blanch the greens for 30 seconds, then sauté—this softens the bite.

What should I serve with these muffins?

They pair well with scrambled eggs, a simple side salad, or a bowl of tomato soup. They also make a great side for roasted chicken or a chili night.

In Conclusion

Mustard Green & Ham Muffins are a smart, tasty way to get greens and protein in one warm, grab-and-go bite.

They’re simple to mix, easy to store, and flexible enough to fit your week. Keep the basics the same, swap in your favorite cheese or greens, and you’ve got a reliable recipe that makes mornings—and snacks—much easier. Warm, savory, and satisfying every time.