Ham & Spinach Muffins

Kathryn Brown


Great for breakfast or lunch. Reheat well in the microwave.

Blue Ribbon Recipe

This savory, simple to make muffin is a great way to use leftover ham. The ham and cheese add plenty of saltiness to the muffin and we loved the flavor of the fresh baby spinach. These delicious muffins are moist and tender with a slight buttery flavor. So good! Test Kitchen Avatar The Test Kitchen


★★★★★ 2 votes

Makes 12 Muffins


  • 2 c
    all-purpose flour
  • 1/2 c
    Parmesan cheese
  • 1 Tbsp
    baking powder
  • 1/4 tsp
  • 1 c
  • 3
  • 3/4 c
    ricotta cheese, part-skim
  • 1/4 c
    butter, melted
  • 3/4 c
    cooked ham, diced
  • 1 c
    baby spinach, chopped

How to Make Ham & Spinach Muffins


  1. Preheat oven to 400 degrees. Line muffin pan with paper muffin cups.
  2. In a large bowl combine flour, Parmesan cheese, baking powder, and pepper; mix until blended.
  3. In another bowl, whisk together milk, eggs, ricotta cheese, and butter.
  4. Stir wet ingredients into dry ingredients until well combined.
  5. Fold in ham and spinach.
  6. Divide batter evenly among muffin cups.
  7. Bake for 25 minutes.
  8. Let cool for 5 minutes and serve. Enjoy!

Printable Recipe Card

About Ham & Spinach Muffins

Course/Dish: Other Snacks
Main Ingredient: Dairy
Regional Style: American

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