Pepperoni Pizza Muffins

My kids and I really can’t get enough of this pizza muffins recipe. They love that they taste so much like pizza, but in a convenient packable format. These handheld pizza-inspired muffins are great for packing in lunches, after-school treats, and for an adult snack when you want something savory and not sweet. I created them in an effort to make pizza night a little healthier and I was pleasantly surprised when they turned out to be a huge hit.

I love that they’re easy to make, and my kids love that they get to help in the kitchen, adding their favorite pizza toppings as we go. While testing this recipe, I made a batch or two nearly every week, and my kids cheered in delight every time. 

Ingredients To Make Pizza Muffins

This recipe boasts all the flavors of classic pizza and comes together with just a handful of ingredients including:

• All-purpose flour – may sub gluten-free flour (I like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure-for-Measure Gluten-Free Flour)
• Cornmeal – choose a certified gluten-free brand if gluten-free muffins needed
• Baking soda
• Seasonings – dried oregano, garlic powder, onion powder, sea salt (can use Italian seasoning in place of the oregano)
• Eggs
• Milk – I use dairy milk, but plant-based milk also works and adds a boost of calcium, too
• Pizza sauce – personally, I always keep the Primal Kitchen pizza sauce in my cupboard, maybe sub any favorite marinara sauce or tomato sauce
• Pepperoni slices – can sub mini pepperonis, precooked Italian sausage, or omit for vegetarian
• Shredded mozzarella cheese – may sub pizza blend cheese (a mix of Mozzarella and Parmesan cheese) or a dairy-free cheese blend
• Black olives
• Optional toppings – additional pizza sauce, pepperoni slices, cheese, and black olives

Find the ingredient list with exact measurements in the recipe card below.

Ingredient Highlight: Cornmeal

I love to use cornmeal in my pizza crust because it adds a subtly sweet flavor and pizza-like texture, plus it creates a golden, crispy exterior on these muffins. The larger pieces of milled grain and bran can also help prevent the muffins from sticking to the pan as they bake. Cornmeal is often fortified, making it a good source of nutrients, including:

• fiber
• iron
• zinc
• vitamin A
• vitamins B1, B2, B3, B6, B9, and and B12
• vitamin D3

How To Make Pepperoni Pizza Muffins

Here’s my method for soft, tasty pizza muffins:

1. Combine the dry ingredients. Then, add the chopped pepperoni, cheese, and black olives, tossing to combine.
2. Mix the wet ingredients. In a separate bowl, whisk the eggs, milk, and pizza sauce until smooth.
3. Combine the dry and wet ingredients. Mix just until incorporated, but avoid overmixing, or your dough will become a little too thick, making your muffins slightly rubbery. Divide the batter amount between 12 standard-size muffin cups or a cupcake pan greased with cooking spray.
4. Swirl in the pizza sauce. Use a knife to swirl 1-2 teaspoons of additional pizza sauce into the top of each muffin. Then, add extra cheese and any toppings of choice.
5. Bake until the muffins are golden brown. You want the muffins to be slightly fluffy and the centers are set. Cool slightly before serving, and enjoy warm or at room temperature.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), total fat, saturated fat, protein, carbohydrates, fiber, sugar, sodium, and cholesterol per serving.

Make It Gluten-Free

I’ve tested this recipe with both regular ingredients and gluten-free options, and both versions turn out great. For gluten-free pizza muffins, use a gluten-free flour blend and use cornmeal that is certified gluten-free to avoid cross contamination. Finally, be sure to use quality pepperoni to make sure it doesn’t contain gluten.

Make It Dairy-Free

For dairy-free pizza muffins, use any unsweetened plant-based milk in place of the dairy milk. Swap in plant-based cheese shreds for the mozzarella cheese.

How To Serve

I add these savory muffins in my kids’ lunch boxes for a fun change of pace. I love that they’re getting so many different food groups, including veggies. 

When I serve these at home, I tend to pair them with our copycat Olive Garden salad, these root vegetable fries, or our air fryer artichokes.These muffins also work well as a party appetizer for holiday parties and game day celebrations. I love to add them to an appetizer spread alongside other favorites like layered hummus dip, garlic knots, and chicken wings.

How To Store

Once the muffins have cooled completely, I transfer them to an airtight container and store them in the fridge for up to 5 days. If I’m making multiple batches for meal prep, I store extras in the freezer for up to 3 months.When I’m ready to serve, I thaw the muffins in the fridge overnight. Then, I reheat the pizza muffins in the microwave or a 350-degree oven just until warm, 2-3 minutes.

---

The photos in this blog post were taken by Casey Colodny of The Mindful Hapa.

For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!