Why You’ll Love This Recipe
I like how quick and easy these muffins are to whip up. The batter comes together in minutes, and the mix of pizza sauce, cheese, and pepperoni gives me that classic pizza taste in muffin form. They’re great warm out of the oven, but I also enjoy them chilled or reheated the next day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
cooking spray
1 1/2 cups pepperoni chopped
1 1/2 cups mozzarella cheese shredded
1 cup finely diced bell pepper
1/2 cup finely chopped onion
1/2 cup pizza sauce
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
5 eggs
1/4 cup vegetable oil
1 1/4 cups all purpose flour
1 tablespoon baking powder
Directions
I begin by preheating my oven to 375°F and spraying a 12-hole muffin tin with cooking spray.
In a bowl, I mix together the chopped pepperoni, shredded mozzarella, diced bell pepper, chopped onion, pizza sauce, garlic powder, and crushed red pepper flakes.
In another large bowl, I beat the eggs until smooth, then mix in the vegetable oil, flour, and baking powder until the batter is mostly smooth.
Next, I combine the batter with the pepperoni and cheese mixture, making sure everything is evenly distributed.
I divide the mixture into the prepared muffin tin, filling each cup evenly. Then I bake the muffins for about 20 minutes, until the tops are lightly browned and a toothpick inserted in the center comes out clean.
I let them cool slightly in the tin before serving them warm or storing them for later.
Servings and Timing
This recipe makes 12 muffins. It takes about 10 minutes to prepare, 20 minutes to bake, and is ready in about 30 minutes total.
Variations
I like swapping the pepperoni for cooked sausage for a different flavor. Sometimes I mix in extra veggies like mushrooms, spinach, or olives. For a spicier version, I add jalapeños or extra crushed red pepper. If I want a cheesier bite, I stir in a little Parmesan along with the mozzarella.
Storage/Reheating
I store leftover pizza muffins in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in the microwave for about 20 seconds or pop them in the oven at 350°F for a few minutes. They also freeze well—I wrap them individually and freeze for up to 2 months, then thaw and reheat when I’m ready to eat them.
FAQs
Can I make these muffins ahead of time?
Yes, I often bake them the night before and store them in the fridge for quick meals.
Can I freeze pizza muffins?
Yes, I wrap them individually and freeze for up to 2 months, then reheat when needed.
Can I use different cheeses?
Yes, cheddar, provolone, or even a pizza blend work well in place of mozzarella.
Do these muffins taste good cold?
Yes, I enjoy them both warm and chilled straight from the fridge.
Can I make them vegetarian?
Yes, I skip the pepperoni and add more veggies like mushrooms, olives, or spinach.
Can I use whole wheat flour instead of all-purpose?
Yes, but the muffins will be denser. Sometimes I use half whole wheat and half all-purpose for balance.
How do I keep them from sticking to the pan?
I always coat the muffin tin well with cooking spray, or I use paper liners.
Can I add more pizza sauce?
Yes, but I don’t add too much or the muffins may turn soggy.
Can I make these in a mini muffin tin?
Yes, I just reduce the baking time to about 12–14 minutes.
Can I reduce the spice level?
Yes, I leave out the crushed red pepper flakes if I want them milder.
Conclusion
These pizza muffins are a fun and delicious way for me to enjoy pizza flavors in a handheld form. With their cheesy, savory filling and endless customization options, they’re a recipe I love making for quick meals, snacks, or parties.
