These simple 8-ingredient Pizza Muffins are saucy, melty and cheesy, and the perfect handheld snack loaded with bold pizza flavor. Serve them for lunch on-the-go, game days and easy entertaining. Easy to customize with other pizza toppings, they’re a huge hit with kids too!
Our family goes crazy for anything pizza-flavored, so it’s no surprise these Pizza Muffins never last long in our house. Packed with big pizza flavor, these soft, savory muffins are super easy to make and a fun, portable twist on pizza night. Loaded with simple, familiar ingredients and great to prep in advances, these Pizza Muffins are ideal for lunchboxes, snack time, game day and parties.
Little bites of pepperoni, melty cheese and zesty Italian seasoning are baked right into a fluffy batter for a gooey, pizza-perfect bite the whole family will love. Easy to top with your favorite ingredients and baked in a muffin tin, these Pizza Muffins are the ultimate crowd-pleasing snack that’s ready in 30 minutes. And whether they’re for a quick lunch, meal prep or an easy appetizer, these Pizza Muffins are always a hit.
If you like this recipe, be sure to try some of our other pizza-inspired ideas. We love this Pizza Ring for entertaining and this super simple Kid At Heart Bubble Pizza is another tasty twist on the classic.
Why You’ll Love This Recipe
- Pizza Flavors in Muffin Form: With these perfectly sized, handheld snacks, you get all the delicious flavor of pizza in easy grab-and-go muffin form.
- Kid-Friendly: These are loved by all ages, especially kids, and they’re ideal for lunchboxes or after-school snacks.
- No Yeast or Rising Time: Completely foolproof and simple, these muffins comes together with a simple muffin batter.
- Easy to Customize: Just like real pizza, these muffins are super easy to customize with different toppings — make them however you’d like.
Ingredients
- All Purpose Flour: For the no-fuss batter.
- Baking Powder: So the muffins rise, just so.
- Salt: Just a pinch, to enhance flavor.
- Milk: Use whole milk for the best texture.
- Melted Butter: For richness.
- Egg: To bind the batter together.
- Mozzarella Cheese: Melty and gooey, use freshly grated.
- Pepperoni: Use your favorite slices from the store.
- Pizza Sauce: Any brand or variety works.
How To Make Pizza Muffins
1. In a large bowl, place your flour, baking powder and salt and mix to combined. In a small smaller bowl mixed together, your milk, melted butter, and the egg.
2. Slow slowly, add the melted butter mixture to the flour and mix well. Add half of the shredded mozzarella cheese and all of the pepperoni to the mix mixture and mix well.
3. In a greased muffin tin, spoon the mixture into each muffin tin about 3/4 of the way. Top with the remaining mozzarella cheese. And bake for 15- 20 minutes.
4. Serve hot with a size of pizza sauce and enjoy!
Expert Tips
- Chop the Pepperoni: Dice them small enough so every bite gets some, versus one large slice at the bottom.
- Don’t Overmix the Batter: Resist the urger to stir and stir. Mix just until combined for a tender muffin.
- Let Muffins Cool: Allow them to sit for a few minutes in the tin once they come out of the oven before removing, so they hold their shape.
- Serve with Warm Marinara: A side car of this is the perfect dipping sauce.
Variations & Substitutions
- Try Different Meats: Swap pepperoni for cooked sausage, ham, or diced Canadian bacon for another delicious, meaty variety.
- Make a Veggie Version: Skip the meat all together and make veggie loaded muffins with diced bell pepper, onion, and olives.
- Use a Different Cheese: Try a four-cheese blend instead of all mozzarella.
- Add a Spoonful of Pizza Sauce: Swirl a spoonful into the center of each muffin before baking for a saucy take.
Storage
Store leftover muffins in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven until warmed through and melty.
Freeze baked muffin leftovers for up to 2 months in an airtight container, then reheat in the oven or microwave until warmed through.
These muffins are great to prep ahead of time. Assemble them 1-2 days in advance, then store unbaked in the fridge. When you’re ready to bake, bring them to room temperature and cook per the recipe. Alternatively, you can fully bake them ahead of time, store in the fridge, then pop out and reheat whenever you’re ready to serve again.
FAQs
Definitely. They’re a great make ahead snack. You can fully bake them ahead of time, store them in the fridge, then pop them out and reheat in the oven whenever you’re ready to serve again.
Yes! Store them in an airtight container or wrap them individually for up to 2 months. Thaw in the fridge overnight and reheat in the oven until crisped up and warmed through.
Anything goes! We like pepperoni slices, crumbled sausage, olives, peppers and onions for classic pizza toppings.
Sure — mini versions are just as tasty. Just be sure to not overfill the muffin tin or overload the batter so the ratio of “crust” to toppings is even.
More Pizza-Inspired Recipes
Pizza Muffins
Ingredients
Method
- In a large bowl, place your flour, baking powder and salt and mix to combined. In a small smaller bowl mixed together, your milk, melted butter, and the egg.
- Slow slowly, add the melted butter mixture to the flour and mix well. Add half of the shredded mozzarella cheese and all of the pepperoni to the mix mixture and mix well.
- In a greased muffin tin, spoon the mixture into each muffin tin about 3/4 of the way. Top with the remaining mozzarella cheese. And bake for 15- 20 minutes.
- Serve hot with a size of pizza sauce and enjoy!
Notes
- Store leftover muffins in an airtight container in the fridge for up to 4 days. Reheat in a 350° oven until warmed through and melty.
- Freeze baked muffin leftovers for up to 2 months in an airtight container, then reheat in the oven or microwave until warmed through.
- These muffins are great to prep ahead of time. Assemble 1-2 days in advance, then store them unbaked in the fridge. When you’re ready to bake, bring them to room temperature and cook per the recipe. Alternatively, you can fully bake them ahead of time, store in the fridge, then pop out and reheat whenever you’re ready to serve again.
- Chop the Pepperoni: Dice them small enough so every bite gets some, versus one large slice at the bottom.
- Don’t Overmix the Batter: Resist the urger to stir and stir. Mix just until combined for a tender muffin.
- Let Muffins Cool: Allow them to sit for a few minutes in the tin once they come out of the oven before removing, so they hold their shape.
- Serve with Warm Marinara: A side car of this is the perfect dipping sauce.