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Croque Monsieur Muffins

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Ingredients
  

  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 2 large eggs
  • 1 cup buttermilk or plain yogurt
  • 4 tbsp butter, melted
  • 1 tsp dijon mustard
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese, tightly packed
  • 1/2 cup swiss cheese, grated (fontina, jack, cheddar, or other semi-hard cheese works well too)
  • 1/4 cup fresh parsley, chopped
  • 3 tbsp fresh chives, minced
  • 8 oz. ham, diced (cooked and crumbled bacon or sausage works well too)
  • freshly ground black pepper

Instructions
 

  • Heat oven to 400 degrees F, and generously butter and flour a muffin tin, or alternatively line with muffin papers.
    In a large bowl whisk the flour, baking powder, and salt.
    In a medium bowl whisk eggs, buttermilk, melted butter, dijon, ricotta, swiss cheese, herbs, ham, and all but 2 tablespoons of the parmesan.
    Add the egg/cheese mixture to the flour mixture and use a spatula to gently combine. You don't want to overmix, but you do want to make sure that there are no pockets of flour. If the batter feels too dry, you can add an additional 1-3 tablespoons of buttermilk, but as the batter sits, the flour will hydrate and look wetter.
    Spoon the muffin batter into the tin and sprinkle with parmesan. Bake for 16-20 minutes, or until a toothpick comes out clean. If the muffins look too pale, you can pass them under the broiler for just a few minutes to golden up the parmesan.