Description
Easy, cheesy, and packed with bold pizza flavor, these savory Pizza Muffins are a family favorite for quick lunches, snacks, or party bites. Customizable, freezer-friendly, and ready in under 30 minutes.
Ingredients
1½ cups milk
1 cup grated carrot
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ cup melted and slightly cooled butter or neutral oil
¼ cup diced Beef pepperoni, plus 2 tablespoons diced Beef pepperoni (optional)
2 eggs, lightly beaten
1 cup all-purpose flour
¾ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
2½ teaspoons pizza seasoning
½ teaspoon salt
Marinara or pizza sauce (warmed for dipping, optional but recommended)
Instructions
1. Preheat the oven to 375°F and grease a 12-cup muffin tin with nonstick spray.
2. In a medium bowl, stir together the milk, grated carrot, cheeses, butter, Beef pepperoni, and eggs.
3. Add the flours, baking powder, baking soda, pizza seasoning, and salt. Mix until just combined.
4. Divide the batter evenly into the muffin tin using a heaping ¼ cup for each.
5. Top each muffin with reserved diced Beef pepperoni if using.
6. Bake for 18-20 minutes until golden brown and a tester comes out clean.
7. Let cool in the pan for 2-5 minutes, then transfer to a wire rack.
8. Serve slightly warm with marinara or pizza sauce if desired.
Notes
To store: Let cool completely, store in an airtight container in the fridge for up to 5 days.
To freeze: Place in a zip-top bag, remove air, and freeze for up to 3 months.
To reheat: Microwave for 30-60 seconds until warmed through.
To make egg-free: Omit eggs, increase milk to 1¾ cups, use 1 cup whole wheat flour, and increase baking soda to 1 tsp.
Substitute carrots with finely chopped broccoli or other vegetables.
Mini muffins option: Bake for 12–14 minutes.
Can be packed in a thermos for lunch.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Method: Baking
- Cuisine: American