Pizza Muffins That Taste Like Friday Night
Savory, cheesy, kid-approved muffins that taste like pepperoni pizza — from mixing bowl to table in half an hour.
Equipment
- Muffin Tin (12-cup)
- Muffin liners
- Large Mixing Bowl
- Small Bowl
- Whisk
- Spatula
- Wire rack
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup milk (whole preferred)
- 1 large egg
- 1/3 cup olive oil (for blooming herbs)
- 1/3 cup pizza sauce
Mix-Ins
- 1 cup low-moisture shredded mozzarella
- 1/2 cup mini pepperoni
Instructions
- Preheat: Set oven to 375°F. Line muffin tin with paper liners.
- Bloom the herbs: In a small bowl, stir together olive oil and Italian seasoning. Let sit at least 2 minutes until fragrant.
- Mix dry: In a large bowl, whisk together flour, cornmeal, baking powder, garlic powder, and salt. Make a well in the center.
- Mix wet: In a separate bowl, whisk together milk, egg, bloomed herb oil, and pizza sauce until smooth.
- Combine: Pour wet into dry; stir gently with spatula until just combined. Lumps are fine — do not overmix.
- Fold in good stuff: Gently fold in shredded mozzarella and mini pepperoni until evenly distributed — about 5 folds.
- Fill cups: Divide batter evenly among 12 muffin cups (about 3/4 full). Top each with extra cheese if desired.
- Bake: Bake at 375°F for 18-20 minutes, until golden and toothpick comes out clean. Cool in pan 5 minutes, then transfer to wire rack.
Notes
Storage: Store in airtight container at room temp up to 2 days, fridge up to 4 days, or freeze individually wrapped up to 3 months. Reheat in microwave 20-30 seconds or oven at 350°F for 5 minutes.
Don’t skip: Bloom the herbs in oil for authentic pizza flavor. Use low-moisture mozzarella — fresh makes them soggy. Overmixing leads to dense muffins; stir until just combined.