Croque Monsieur Muffins

Muffins are one of our favorite breakfast and snack items. Usually we like them of the sweet variety, but recently I’ve been doing some experimenting with savory options. The first time I remember having a savory muffin was as we rushed through the airport in Auckland on our way to Queenstown for the first stop of our New Zealand honeymoon. That was ten years ago and that olive feta muffin still stands out in my mind. 

So why has it taken me so long to test out savory muffins at home? No excuses what so ever. But that changes today. A few weeks ago we made croque monsieur sandwiches as a family and I love them, but sometimes I want the flavor without the work of making bechamel and the heaviness that can go with a full sandwich. That is where these muffins came from; combining one of my favorite foods from France with a little inspiration from a trip to New Zealand. 

I recommend you grab a muffin, a cup of coffee, and a magazine and head to the deck. It might not be a Parisian sidewalk cafe, but somedays it is as close as you are going to get. 

Croque Monsieur Muffins

• Author: Ashley
• Prep Time: 10 minutes
• Cook Time: 23 minutes
• Total Time: 33 minutes
• Yield: 6 large muffins 1x
• Category: Breakfast
• Method: Baking

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Description

These muffins give you the wonderful taste of the classic French sandwich without the work. Grab a cup of coffee, something good to read, and one of these croque monsieur muffins to escape to your own little cafe moment. 

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Ingredients

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• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 2 Tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 2 Tbsp butter, room temperature
• 4 oz (1 1/2 cups) gruyere, shredded
• 4 oz smoked ham, chopped
• 1 1/4 cups buttermilk
• 1 large egg

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Instructions

1. Preheat the oven to 400 degrees F. 
2. Spray six large muffin cups.
3. In a large bowl, whisk the flours, sugar, baking powder, baking soda, nutmeg, and salt until combined. 
4. Stir in the gruyere and chopped ham to coat with flour.
5. Using your fingertips break the butter into small pieces and blend into the flour until incorporated. You should have small pea-sized pieces of butter in your batter. 
6. In a large measuring cup or small bowl, whisk together the buttermilk and egg. 
7. Add the wet ingredients to the dry ingredients and stir to combine. 
8. Spoon the batter into the prepared muffin cups. 
9. Bake 20-23 minutes until golden brown and a tester comes out clean. 
10. Let cool on a wire rack for 5-10 minutes before removing from the pan. 
11. Enjoy! 

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Notes

If you don’t have buttermilk you can turn regular milk into a substitute by reducing the milk to 1 cup + 3 Tbsp and adding 1 Tbsp lemon juice. 

This recipe can be turned into 12 regular sized muffins with a reduced cook time of 12-15 minutes. 

These muffins should be eaten within a few days as they don’t stay good for long.