Servings: 12 pizza muffins
Equipment
- 12-cup muffin tin
- Large mixing bowl
- Silicone spatula
Ingredients
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ⅓ cup pizza sauce plus more for dipping
- 1 cup mozzarella cheese shredded
- ⅓ cup mini pepperoni or finely chopped regular pepperoni
- Extra shredded mozzarella cheese for topping
Instructions
- Preheat the oven to 375°F. Grease a 12-cup muffin tin or spray it with nonstick cooking spray.
- In a large mixing bowl, whisk together the eggs, milk, and pizza sauce until smooth and well combined.
- Add the flour, baking powder, salt, and Italian seasoning. Stir until just combined. Do not overmix. Fold in the shredded mozzarella cheese and pepperoni.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle a little extra mozzarella cheese over the top of each muffin.
- Bake for 20-22 minutes, or until the tops are golden brown and the muffins are cooked through.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
- Serve warm or allow to cool completely before packing into lunchboxes. Serve with extra pizza sauce for dipping.
Notes
- Mini pepperoni distributes more evenly throughout the muffins, but chopped regular pepperoni works just as well.
- These muffins can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave for 15 to 20 seconds before serving.
- Freeze the cooled muffins for up to 2 months and thaw overnight in the refrigerator.
Nutrition
Calories: 118kcal | Carbohydrates: 12g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 292mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 0.5mg | Calcium: 103mg | Iron: 1mg
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