Pizza Muffins
Pizza Muffins are cheesy, savory muffin tin pizza bites loaded with pepperoni and mozzarella. A fun, easy snack or quick dinner idea.
Servings: 12 muffins
Equipment
- cookie scoop (3 tbsp.)
- knife (for swirling sauce)
Ingredients
Muffins
- oil, butter, or baking spray (for greasing muffin cups)
- 1½ cups all-purpose flour
- 2 teaspoons Italian seasoning
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- ½ cup cornmeal
- ¾ cup shredded mozzarella cheese
- ¾ cup pepperoni slices (about 2 oz.), cut into quarters
- 2 large eggs
- ⅓ cup pizza sauce
- 1½ cups whole milk
Toppings
- 2 tablespoons pizza sauce (divided)
- shredded mozzarella cheese
- pepperoni slices (optional)
Instructions
- Preheat oven to 350°F. Grease a 12-cup muffin pan with unsalted butter, oil, or baking spray.oil, butter, or baking spray
- In a large mixing bowl, whisk together the all-purpose flour, Italian seasoning, baking powder, and garlic powder.1½ cups all-purpose flour, 2 teaspoons Italian seasoning, 2 teaspoons baking powder, 1 teaspoon garlic powder
- Stir in the cornmeal until evenly combined.½ cup cornmeal
- Add the shredded mozzarella and pepperoni to the dry mixture. Toss gently so the cheese and pepperoni are coated with the flour mixture.¾ cup shredded mozzarella cheese, ¾ cup pepperoni slices
- Add the eggs, one at a time, mixing well after each addition.2 large eggs
- Stir in ⅓ cup pizza sauce and the whole milk. Mix just until combined. Do not overmix the batter.⅓ cup pizza sauce, 1½ cups whole milk
- Using a 3 tablespoon cookie scoop, divide the batter evenly among the prepared muffin cups.
- Add about 1 teaspoon of the remaining pizza sauce on top of each muffin. If desired, use a knife to gently swirl it into the batter without fully mixing it in.2 tablespoons pizza sauce
- Top each muffin with additional shredded mozzarella and, if desired, more pepperoni slices.shredded mozzarella cheese, pepperoni slices
- Bake for 23-25 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5-10 minutes, then transfer them to a cooling rack.
- Serve warm.
Notes
🥡 STORAGE
- Store leftover pizza muffins in an airtight container in the refrigerator for up to 4 days.
- Allow muffins to cool completely before storing to prevent excess moisture.
♨️ REHEATING
- Microwave - Heat individual muffins for 20-30 seconds until warmed through.
- Oven - Warm muffins at 325°F for 8-10 minutes.
- Air fryer - Reheat at 325°F for 3-4 minutes until hot.
- Skillet - Warm over medium-low heat with a lid for 3-5 minutes.
❄️ FREEZING
- Freeze completely cooled muffins in a freezer-safe bag or container for up to 2 months.
- Wrap individually for easy grab-and-go portions.
- Thaw overnight in the refrigerator, then reheat.
💡 TIPS FOR BEST RESULTS
- Tossing the pepperoni and cheese in the flour mixture helps prevent them from sinking.
- Do not overmix the batter to keep the muffins tender.
- Use a cookie scoop to evenly portion the batter for consistent baking.
- Check early since ovens vary, and muffins can brown quickly.
🍳 ALTERNATE COOKING METHODS
- Mini Muffin Pan - Bake at 350°F for 12-15 minutes for bite-size pizza muffins.
- Jumbo Muffin Pan - Bake at 350°F for 28-32 minutes, checking for doneness with a toothpick.
♻️ LEFTOVERS
- Slice muffins in half and toast them for a quick pizza-style breakfast.
- Serve with extra pizza sauce or marinara for dipping.
- Crumble into scrambled eggs for a savory breakfast skillet.
📝 NOTES
- Smaller pepperoni pieces distribute more evenly throughout the muffins.
- These muffins make a great lunchbox option and are easy to pack.
- Letting the muffins cool briefly before removing them helps them hold their shape.
Nutrition
Serving: 1muffin | Calories: 170kcal | Carbohydrates: 20g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 294mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 1mg
