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–+ servings
A plate of mini pizza muffins topped with cheese and pepperoni slices.
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Pizza Muffins

These pizza muffins are savory muffin pizza bites made with mozzarella, pepperoni, pizza sauce, cornmeal and Italian seasoning. They make a good snack, appetizer or lunch box add-in.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizers, Snacks
Cuisine: Italian Inspired
Servings: 12 muffins
Calories: 190kcal
Author: Kim Schob

Equipment

Ingredients

Toppings

  • ¼ cup mozzarella cheese shredded
  • 12 pepperoni slices
  • And anything else you like!

Instructions

  • Preheat the oven to 350°F and grease a standard 12-cup muffin pan.
  • In a large mixing bowl, whisk the flour, baking powder, Italian seasonings, and garlic powder.
    A glass bowl with flour, herbs, and baking powder, with eggs and sauce nearby.
  • Stir in the cornmeal, then add the mozzarella and pepperoni.
    Glass bowl with flour and shredded cheese, eggs, sauce, and pepperoni nearby.
  • Mix until pepperoni and cheese are coated with the flour mixture.
    A glass bowl with flour, cheese, and chopped pepperoni; eggs and sauce nearby.
  • Add the eggs, one at a time, mixing well in between each addition.
    Large bowl with flour, shredded hashbrowns, eggs; milk and salsa beside it.
  • Mix in the milk and pizza sauce until all ingredients are combined into a batter. Don’t overmix.
    Glass bowl of batter with a whisk, next to a red and white checkered cloth.
  • With a 3-tablespoon cookie scoop, scoop the batter into the cupcake pan.
    Muffin tin filled with batter, ready to be baked, on a white surface.
  • Add a teaspoon of pizza sauce to each muffin and use a knife to swirl it gently in the batter. Don’t mix, just swirl.
    Muffin tin with batter in cups, each topped with a dollop of red sauce.
  • Top with shredded cheese and pepperoni and/or any other toppings you like.
    A muffin tin filled with batter and shredded cheese, ready to be baked.
  • Bake for 23 to 25 minutes, or until the top is set and a toothpick inserted into the middle comes out clean.
    A muffin tin with twelve mini pizza muffins, each topped with a small pepperoni slice.
  • Allow the muffins to cool in the pan for 5 to 10 minutes, then transfer to a cooling rack.
    Mini pizza muffins with pepperoni on a cooling rack, next to a red checkered cloth.

Notes

  • Rest before removing: Let the muffins sit in the pan for a few minutes before moving them to a rack, so they don't break.
  • Use room temperature eggs: I find they mix into the batter more evenly than cold eggs.
  • Serve warm: The cheese tastes better and the crumb is softer when the muffins are warm.

Nutrition

Serving: 1pizza muffin | Calories: 190kcal | Carbohydrates: 20g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 350mg | Potassium: 167mg | Fiber: 1g | Sugar: 2g | Vitamin A: 208IU | Vitamin C: 1mg | Vitamin D: 1µg | Calcium: 140mg | Iron: 2mg