Ham, zucchini and cheese muffins

Ham, zucchini and cheese muffins

Is it just me? But I think savoury muffins are underrated.

Here’s a recipe I’ve tested and adapted to work with ingredients often already sitting in my fridge, and save on time. It’s worked well for breakfast, an afternoon snack or a picnic lunch.

The original zucchini, bacon and parmesan recipe is here.

And another note about cream. I’ve tried this with both pure cream and thickened cream. I do think pure cream yields a better result, but not all that significant. I’d go with whatever is at hand. For a bit more of a detailed explanation, see this post.


  • 200g shaved ham
  • 1 large zucchini, grated
  • 300g self-raising flour
  • 1 cup shredded cheese
  • 80ml vegetable oil
  • 250ml pure cream
  • 2 eggs


Preheat oven to 180C and line a 12-hole muffin pan with liners.

In a large bowl, add flour, followed by shredded cheese, shredded ham and zucchini. If your grated zucchini is very wet, you can squeeze out excess moisture using your hands.

In a separate bowl, whisk together eggs, cream and oil.

Add this to your dry ingredients and stir with a wooden spoon or spatula until combined.

Scoop the mixture evenly between the liners.

Bake for 20min until golden brown and a skewer inserted into the centre comes out clean.

I like this to be served warm, but is absolutely fine at room temperature.

Leftovers can be frozen and brought back to room temperature before serving. Or, once thawed, refresh in the oven and serve warm.