Corn and Ham Muffins

Great for Soups

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Soup is one of my favourite foods. I don’t know about you. Most of the time, I serve my soup with bread, but there are those days when I just can’t stand the sight of bread. Then what?

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You can actually serve soup with so many accompaniments: grilled cheese sandwich, hot buttered corn bread or the myriad of breads we make like zucchini, carrot or pumpkin bread; a small portion of salad, pasta, quinoa or pearl barley, on the side; fries or crackers. The list is actually endless. It depends on what you prefer. There are also those days when I just make a huge pot of hearty soup, with an array of ingredients and then, there is no need for accompaniments.

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Yesterday I made some soup and served it with corn and ham muffins. You know I always find an excuse to include meat in everything I make. The muffins tasted very nice and have been added to my repertoire of accompaniments. I hope you can add them to yours, too!

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Please, always remember to assemble all ingredients before you start. Preheat oven to 423°F (220°). Brush a 12-hole, medium, muffin tin with oil or melted butter

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Combine the flour, baking powder and cayenne pepper in a bowl

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Sift the flour and cayenne pepper.

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Add the ham, corn, capsicum and parsley, to the sifted flour

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  Stir to combine and make a well in the centre of the flour mixture

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whisk the milk, egg and melted butter and tobacco sauce, if using

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In a separate bowl

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add the butter, milk, egg and tobasco mixture to the well.

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Mix lightly with a fork or rubber spatula until just combined. Do not over-mix. It should look quite lumpy.

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Spoon the mixture into the prepared  muffin tin.

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Sprinkle muffins with sesame seeds. Bake 25-30 minutes or until golden. Loosen muffin with a flat-bladed knife or spatula  I baked the muffins at 425°F (220°C) for 27 minutes.

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and transfer to a wire rack to cool.

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The muffins tasted delicious

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I served mine with soup. (Summer is a terrible time for blogging, I missed the picture, again!)

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It was delicious and filling

Corn and Ham Muffins

Preparation time: 10 minutes; Baking time: 25-30 Minutes; Makes: 12


  • 250g (2 cups, 9oz) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon cayenne pepper (optional)
  • ½ cup chopped smoked ham
  • 150g (1 cup, 5½oz) corn kernels
  • ⅓ cup seeded and finely chopped red bell pepper (capsicum), 
  • 15ml (I tablespoon) chopped parsley or coriander (cilantro) if you prefer
  • 125g (½ cup, 4½oz, 8 tablespoonssalted butter, melted
  • 250mls (1cup, 8.5fl oz) milk
  • 1 egg
  • 2-3 drops Tabasco sauce (optional)
  • 15ml (1 tablespoon) sesame seeds


  1. Preheat the oven to 425°F (220°C). Brush or spray a 12-hole, medium, muffin tin with oil or melted butter.
  2. Sift the flour, baking powder, and cayenne peppe into a bowl. Add the ham, corn, capsicum and parsley. Stir to combine and .make a well in the centre of the flour mixture.
  3. In a separate bowl whisk the butter, milk, egg and tobasco and pour into the well. Mix lightly with a fork or rubber spatula until just combined. Do not over-mix. It should look quite lumpy.
  4. Spoon mixture evenly into the prepared tin. Sprinkle the muffins with sesame seeds. Bake 25-30 minutes or until golden. Loosen muffin with a flat-bladed knife or spatula and transfer to a wire rack to cool.
  5. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

Points to Note

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 425°F (220°C) for 27 minutes.
  • If you prefer, use wholemeal flour instead of white. A little extra milk may be required as wholemeal flour absorbs more liquid.
  • You can also use margarine in place of butter, if you prefer.
  • Last Updated: July 5, 2018 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

42 thoughts

  1. I truly love your blog. Its just so brilliantly done and methodically explained! You would have to be one of the top of the tops in the West. I wish I could have all your lovely cakes and food in my good old students homestay days whilst studying Overseas. Your food has all the care and quality. I look forward to your blog because it is so color-ful and exudes human happiness! Cheers!

    1. Thank you so much for your kind words and for truly loving my blog. I feel very honoured.
      My blog is just six months old, so I haven’t hit the top of the tops yet. But I love cooking and I love this blog very much too, so that makes the two of us.
      I love colourful and beautiful things so I try to make sure I have good photos to go with the recipe. I’m really glad you appreciate all this. I hope you will cook something from here.
      I don’t know much about Sarawak, but at least I now know it’s in Malaysia and I hope to learn more about your country by reading your blog posts. Thank you so much for visiting my blog and wish you all the best in your endeavours.

  2. I love using fresh corn kernels in baked goods. They add such a nice “pop” of flavor. Used here, with the ham, tabasco, and cayenne pepper, would really set these savory muffins apart from most. You’re right. They’d go very well with a bowl of soup. Thanks for sharing a great recipe.

    1. Hi Sophie,
      Where in the world have you been? i have missed seeing your face and am so glad to see you.
      You can have lets say..four of the muffins. I don’t mind. Hope you enjoy eating them. Have a wonderful weekend!!!

    1. I did have that comfort meal one day ago and I absolutely enjoyed it. The next day I snacked on the left overs. Thanks for visiting. I wish you a pleasant weekend!

  3. The muffins I know are usually “sweet”. This “savory” muffin is gonna be a GREAT change. Thanks a lot, Liz! 😀
    I can’t wait to try it.
    By the way, red bell pepper is the same as paprika, right?

    1. Yes dried red bell pepper is ground into paprika. I love cooking with paprika, it has a unique smell. Please try savoury muffins with soup. You wont regret it. Or just eat them as a snack. Thanks Hari, for being here!!!

      1. Muffins with cream soup? That sounds like a great idea! Going to flip through the old cook books and look for the asparagus soup I’ve always wanted to make!
        Thanks for the tips, Liz! 😀

        1. Mmm, please give me an update of how it goes for you. I love cream of asparagus soup too, though I haven’t posted that yet. Have a lovely weekend!

  4. Yet another recipe goes on my to-make list! Even though I’m a sweets person I occasionally try my hand at savory recipes and this looks delicious.
    As for soup, I love dipping naan into it, which in my opinion is the epitome of comfort food. Thanks for sharing, and have a lovely weekend!

    1. I love naan too. It’s one of my favourite foods. I eat it at least once a week, but I’m one of those people who loves a drastic change every now and again. It makes life more interesting and kills the monotony. And children love surprises, they eat better when your surprise them with something new! Thanks for visiting me!

  5. “Please, alway remember to assemble all ingredients before you start” … it is comforting to see that….

    I got your notes….thank you very much. *hugs*

    1. Omg I am so happy to see you, Thanks so much for popping here. I feel so honoured…and glad that you still made me crack up. Take care and don’t worry about e-mails. You are in my thoughts always. love and kisses from Canada and bear hugs too!

    1. Yes I agree fully. I had some left overs and just snacked on them, the following day. Thanks so much and wish you a pleasant weekend ahead!

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