These fun and savory mini pizza muffins are loaded with gooey cheese, juicy tomatoes, sliced olives, and Italian herbs — a perfect handheld snack or appetizer for parties, lunchboxes, or anytime cravings hit. With all the flavors of classic pizza packed into a bite-sized form, these muffins are as versatile as they are delicious.
Why You’ll Love This Recipe
Mini pizza muffins are quick to make, crowd-pleasing, and ideal for both kids and adults. They’re portable, mess-free, and perfect for snacking, meal prepping, or entertaining. With customizable toppings and a simple muffin batter base, these savory bites can be tailored to suit any taste, from traditional pepperoni lovers to veggie enthusiasts.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- all-purpose flour
- baking powder
- baking soda
- Italian seasoning
- salt
- milk
- large egg
- olive oil
- shredded mozzarella cheese
- mini pepperoni or diced salami
- black olives, sliced
- cherry tomatoes, sliced
- fresh basil leaves (for garnish)
Directions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup.
- In a large bowl, mix flour, baking powder, baking soda, Italian seasoning, and salt.
- In a separate bowl, whisk together milk, egg, and olive oil.
- Combine wet and dry ingredients, stirring just until moistened.
- Fold in 3/4 of the cheese, pepperoni, and half of the olives.
- Spoon the batter into muffin cups, filling about 3/4 full.
- Top each with a sprinkle of remaining cheese, olive slices, and a cherry tomato slice.
- Bake for 18–20 minutes or until golden and cooked through.
- Let cool slightly before removing. Garnish with fresh basil leaves before serving.
Servings and timing
This recipe makes approximately 12 mini muffins.
Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Vegetarian Version: Omit meat and add more veggies like bell peppers or mushrooms.
- Cheesy Blend: Mix in cheddar, provolone, or Parmesan with mozzarella for deeper flavor.
- Spicy Option: Add crushed red pepper flakes or diced jalapeños to the batter.
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Breakfast Style: Swap pepperoni for cooked bacon or sausage and add a dash of black pepper.
Storage/Reheating
Store cooled muffins in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave for 20–30 seconds or warm in a 350°F (175°C) oven for 5–7 minutes.
These muffins can also be frozen for up to 2 months. Reheat from frozen in the oven or thaw in the fridge overnight.
FAQs
Can I make these muffins ahead of time?
Yes, they store well and can be made a day in advance. Reheat briefly before serving for the best texture.
Can I freeze pizza muffins?
Absolutely. Store in an airtight container or freezer bag for up to 2 months. Reheat in the oven for best results.
Can I use fresh mozzarella?
Fresh mozzarella may be too watery for muffins. Use low-moisture shredded mozzarella for ideal texture.
Can I make these muffins without meat?
Yes, they’re easily adaptable to vegetarian versions by omitting meat and adding extra vegetables.
How do I keep the muffins moist?
Avoid overmixing the batter and do not overbake. Let them cool in the pan briefly before transferring to a rack.
What else can I add to the batter?
Try chopped spinach, sun-dried tomatoes, or even a bit of grated Parmesan for added flavor.
Can I use a mini muffin pan?
Yes, adjust baking time to about 10–12 minutes for mini muffin tins.
Are these muffins good for lunchboxes?
Yes, they’re ideal for packed lunches as they taste great at room temperature.
Can I make them dairy-free?
Use a plant-based milk and dairy-free cheese alternative to make them dairy-free.
How do I know when the muffins are done?
They should be golden on top and a toothpick inserted into the center should come out clean.
Conclusion
Mini pizza muffins are a delicious and convenient way to enjoy all the flavors of pizza in a tidy, snackable form. They’re quick to prepare, endlessly customizable, and perfect for everything from lunchboxes to party platters. Whether served warm or at room temperature, these savory muffins are sure to be a hit with everyone at the table.
Print
Mini Pizza Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 mini muffins 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
These fun and savory mini pizza muffins are loaded with gooey cheese, juicy tomatoes, sliced olives, and Italian herbs — a perfect handheld snack or appetizer for parties, lunchboxes, or anytime cravings hit.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 1/4 cup olive oil
- 1 cup shredded mozzarella cheese
- 1/2 cup mini pepperoni or diced salami
- 1/4 cup black olives, sliced
- 1/4 cup cherry tomatoes, sliced
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup.
- In a large bowl, mix flour, baking powder, baking soda, Italian seasoning, and salt.
- In a separate bowl, whisk together milk, egg, and olive oil.
- Combine wet and dry ingredients, stirring just until moistened. Fold in 3/4 of the cheese, pepperoni, and half of the olives.
- Spoon the batter into muffin cups, filling about 3/4 full. Top each with a sprinkle of remaining cheese, olive slices, and a cherry tomato slice.
- Bake for 18–20 minutes or until golden and cooked through.
- Let cool slightly before removing. Garnish with fresh basil leaves before serving.
Notes
- Can be made ahead and stored in an airtight container for up to 3 days.
- Try using diced bell peppers or mushrooms for a vegetarian version.
- Serve warm or at room temperature — great for lunchboxes and snacks.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 25mg
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