Easy Mini Pizza Muffins
These mini pizza muffins are quick, comforting, and freezer-friendly snacks or lunches with a crispy crust and gooey cheese center. Perfect for busy days and customizable to suit various dietary needs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 mini muffins 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour (can substitute almond flour for gluten-free)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 cup (240ml) milk (whole or dairy-free alternative)
- 1 large egg, room temperature
- 2 tablespoons olive oil
- 1 cup (about 100g) shredded mozzarella cheese
- ½ cup mini pepperoni slices (or chopped regular pepperoni, cooked sausage, or omit for vegetarian)
- ¾ cup pizza sauce (homemade or store-bought, low-sugar preferred)
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or non-stick spray.
- In a large bowl, whisk together flour, baking powder, salt, Italian seasoning, and garlic powder.
- In a separate bowl, beat the egg with milk and olive oil until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined; batter should be slightly lumpy.
- Fold in shredded mozzarella cheese and mini pepperoni slices.
- Spoon batter evenly into muffin cups, filling about ¾ full.
- Drop about 1 tablespoon of pizza sauce on top of each muffin and gently swirl with the back of a spoon.
- Optionally, sprinkle grated Parmesan cheese over each muffin.
- Bake for 18-22 minutes until golden brown and a toothpick inserted comes out clean or with a few moist crumbs.
- Cool muffins in the pan for 5 minutes, then transfer to a cooling rack to prevent soggy bottoms.
- To freeze, cool completely, then store in an airtight container or freezer bag with parchment paper between layers. Reheat in oven at 350°F (175°C) for 10-12 minutes from frozen.
Notes
Do not overmix the batter to keep muffins tender. Use room temperature eggs and milk for better texture. Grease muffin tin well to prevent sticking. If pizza sauce is watery, strain before using to avoid soggy muffins. Freeze muffins in a single layer on a tray before storing to prevent sticking.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 135
- Sugar: 3
- Sodium: 280
- Fat: 7
- Saturated Fat: 3.5
- Carbohydrates: 14
- Fiber: 1
- Protein: 6
Keywords: mini pizza muffins, freezer-friendly lunch, quick snack, easy pizza recipe, kid-friendly, gluten-free option, vegetarian option