These extra cheesy pepperoni pizza muffins are the ultimate easy snack or grab-and-go breakfast/lunch. These are guaranteed to be a hit.

Table of Contents

Ingredients

Full recipe with amounts can be found in the recipe card below.

Flour.
Baking powder.
Salt.
Sugar.
Melted butter.
Milk.
Pizza sauce.
Eggs.
Mini pepperonis. Chopped salami or chorizo will also work.
Low moisture mozzarella. Fresh mozzarella will add too much moisture to the batter so it’s important to use the firmer, low-moisture mozzarella for this recipe.
Dried oregano.
Fresh basil.

How to make pizza muffins

Make the batter: Combine the flour, baking powder, salt, sugar and dried oregano in a bowl and whisk together. In a separate bowl or mixing jug, whisk together the milk, eggs, melted butter and pizza sauce. Pour the wet ingredients into the bowl with the dry ingredients then mix until just combined. Fold in the cubes of cheese, pepperoni and fresh basil.
Bake: Spray a muffin pan with cooking spray. I used a jumbo muffin pan (6 muffin pan) but you can use a standard 12-hole pan too. Using a large spoon or ice cream scoop, fill the muffin pan then top with extra pepperoni (optional). Place in a preheated oven and allow to bake for 20-25 minutes or until a skewer inserted comes out clean. Remove from the oven then allow to cool for 5 minutes and carefully remove the muffins from the pan. Allow to cool for another 10-20 minutes then serve warm.

These extra cheesy pepperoni pizza muffins are the ultimate easy snack or grab-and-go breakfast/lunch. These are guaranteed to be a hit.

5 from 1 vote

Course: Breakfast, Snack

Cuisine: American

Keyword: muffin recipe, pizza, Pizza muffins

Prep Time: 15

Cook Time: 25

Total Time: 40

Calories: 237kcal

Servings:

Preheat the oven to 180°C/350°F.
Combine the flour, baking powder, salt, sugar and dried oregano in a bowl and whisk together.
In a separate bowl or mixing jug, whisk together the milk, eggs, melted butter and pizza sauce.
Pour the wet ingredients into the bowl with the dry ingredients then mix until just combined. Fold in the cubes of cheese, pepperoni and fresh basil.
Spray a muffin pan with cooking spray. I used a jumbo muffin pan (6 muffin pan) but you can use a standard 12-hole pan too.
Using a large spoon or ice cream scoop, fill the muffin pan then top with extra pepperoni (optional).
Place in a preheated oven and allow to bake for 20-25 minutes or until a skewer inserted comes out clean.
Remove from the oven then allow to cool for 5 minutes and carefully remove the muffins from the pan. Allow to cool for another 10-20 minutes then serve warm.