Bake a batch of easy Pizza Muffins for the flavor kids love in an easy-to-eat (and reheat!) format. These healthy muffins have shredded carrots for extra nutrition and are an easy lunch option, too!
My kids love pizza, like most kids, and we have it often—but I also try to use the flavors in other foods. These Pizza Muffins have many of the same ingredients as pizza and subtle pizza flavors, but are also easier to pack in a lunch.
They are a fun savory muffin to have in the mix, and there are so many options for how you can customize them for your own kids.
You can serve them as they are or with a side of marinara sauce or pizza sauce for dipping. The healthy muffins for kids really well to make ahead and freeze for future days for easy toddler meals and as a finger food for baby.
(You may also like my Pizza Beans, Pizza Cups, and Greek Yogurt Pizza Dough.)
Why This Recipe Works
This savory muffin is simple to stir together in one bowl, has extra nutrients from veggies, and the flavor of pizza. They are much easier for little kids to eat than traditional pizza!
Table of Contents
Ingredients You Need
You’ll need these ingredients to make these pizza muffins so you know what to have on hand and ready to go.
- Milk: I use whole milk in my baking, but any milk will work here.
- Grated carrot: This blends into the batter nicely and adds a dose of veggies. I prefer to shred the carrots myself on a box grater so they are finer, but you can also buy shredded carrots from the store.
- Shredded mozzarella cheese and Parmesan cheese: For classic pizza flavor, I use a combination of these cheeses.
- Diced pepperoni: This is optional, but adds nice flavor.
- Eggs: This helps the batter bind together and be light and fluffy. (See the Notes at the end of the recipe for the egg-free option.)
- All-purpose flour and whole wheat flour: The mix gives a pleasantly fluffy texture with some of the fiber and whole grains from the whole wheat flour.
- Baking powder and baking soda: These ensure the muffins rise and bake through as intended.
- Pizza seasoning: This is found in the spice aisle of most supermarkets. You can use Italian seasoning if you can’t find it, but the flavor of pizza seasoning is excellent in the muffins.
Step-by-Step Instructions
Here’s a look at the process involved in making this pizza muffins recipe. Scroll down to the bottom of the post for the full information.
Step 1. Stir together the wet ingredients in a large bowl.
Step 2. Fold in the dry ingredients, reserving some of the pepperoni.
Step 3. Portion out into a greased muffin tin and top with pepperoni.
Step 4. Bake, then serve warm with pizza sauce or store.
TIP: You can make these as mini muffins. You’ll want to adjust the timing to 12-14 minutes or until a cake tester inserted into the center comes out clean.
Frequently Asked Questions
These easy pizza muffins are made with pantry staples like flour and baking powder, plus carrots, eggs, milk, cheese, and more. You can play with the optional ingredients to make them exactly how your kids like.
We prefer them warm and like to heat them briefly at home or pack them in a thermos if packing for school.
Sure, just omit the pepperoni.
How to Store
To store, let cool completely, then store in an airtight container in the fridge for up to 5 days. Heat briefly for 15-30 seconds in the microwave to serve.
To freeze, let them cool completely, then store in a zip top plastic storage bag for up to 3 months. This is a great recipe for lunch to keep on hand since you can easily warm them up and tuck them into a thermos to go or serve for lunch at home.
Featured Review⭐️⭐️⭐️⭐️⭐️
I keep making these pizza muffins because my son loves them and they are such a great snack! We do a vegetarian version and replace the pepperoni with red pepper…they turn out great! And I just do a simple seasoning of dried basil and tomato powder. —Carrie
Best Tips for Success
- You can make these as mini muffins. You’ll want to adjust the timing to 12-14 minutes or until a cake tester inserted into the center comes out clean.
- Egg-free: Omit eggs. Increase milk to 1 ¾ cups. Increase baking soda to 1 teaspoon. Proceed with the recipe as directed. (This works really well!)
- You can warm briefly and pack in a thermos for lunch.
- Substitute the carrots for broccoli if desired. Just use the tops of the broccoli, avoiding the stems, and finely cut up or chop.
- Use all of one type of flour if that’s what you have.
- Omit the pepperoni to make them vegetarian.
- Serve with warm marinara sauce if desired for dipping.
Related Recipes
I’d love to hear your feedback on this recipe if you try it with your kids, so please comment and rate the recipe below.
Pizza Muffins (with Veggies!)
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 pepperoni, plus 2 tablespoons diced 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
- Preheat the oven to 375 degrees F and grease a standard muffin tin well with nonstick spray.
- Add the milk, carrot, cheeses, butter, pepperoni (reserving the 2 tablespoons), and egg to a medium bowl. Stir together.
- Stir in the flours, baking powder, baking soda, pizza seasoning, and salt.
- Divide batter among the prepared muffin tin, using a heaping ¼ cup in each. Top each with pepperoni.
- Bake for 18-20 minutes or until lightly golden brown around the edges and a cake tester inserted into the center comes out clean. (There may be some melted cheese on it, though!)
- Let cool in the pan for 2-5 minutes, then transfer to a wire rack to cool completely. You may need to use a paring knife around the edges of the muffins to help remove them from the pan.
- Serve slightly warm.
Equipment
Video
Notes
- To store, let cool completely, then store in an airtight container in the fridge for up to 5 days. Heat for 15-30 seconds in the microwave to serve.
- To freeze, let cool completely. Transfer to a zip-top plastic storage bag, remove as much air as possible, and freeze for up to 3 months. Warm one at a time on a heat-safe plate in the microwave for about 30-60 seconds or until warmed through
- Egg-free: Omit eggs. Increase milk to 1 ¾ cups. Increase whole wheat flour to 1 cup. Increase baking soda to 1 teaspoon. Proceed with the recipe as directed. (This works really well!)
- Look for pizza seasoning in the spice aisle. McCormick and Tones make it, and there are specialty brands, too, like this one that is very good. It is widely available.
- You can make these as mini muffins. You’ll want to adjust the timing to 12-14 minutes or until a cake tester inserted into the center comes out clean.
- You can warm briefly and pack in a thermos for lunch.
- Substitute the carrots for broccoli if desired. Just use the tops of the broccoli, avoiding the stems, and finely cut up or chop.
- Use all of one type of flour if that’s what you have.
- Omit the pepperoni to make them vegetarian.
- These have the most pizza flavor if served with warm marinara or pizza sauce for dipping.
Nutrition
This recipe was first published July 2020.
I always come back to this recipe whenever I have carrots I need to use up or have extra shredded carrots lying around! Love the extra veggies in it!
We are in the process of moving so muffin pans are packed. Is there a way to make this in bread or casserole format?
It would work in an 8×8 inch pan if you bake for about 18-22 minutes (or until the middle is set and a cake tester comes out cleanly). Good luck with the move!
I didn’t have any carrots so I used 1 cup of riced cauliflower instead and they turned out amazing! My 3 year old was excitedly yelling “mmmm!” with every bite.
We loved these! I made my own seasoning and added chopped pineapple in addition to chopped deli ham (my kids won’t eat pepperoni). I also added a few tablespoons of tomato sauce and made into mini muffins. These are a hit and we will make again with all sorts of favorite pizza toppings.
Could you make this as a small loaf as well to cut into dippers for the pizza sauce? Or flatter? Just wondering. These had my whole house smelling amazing! Yum!!
Ohhh my goodness! These are so so so good. Moist, tasty, and perfect. I did add the little extra cheese that I grated, because you can’t ever go wrong with extra cheese. Although, I’m 100% certain that’s not why they were so delicious! Thank you for another awesome recipe.
Excited to give this a try! Thoughts on adding tomato paste to the recipe rather than dipping in pizza sauce?
I bet you could add 1-2 tablespoons if you wanted to try that.
We LOVED these! What a great addition to my son’s kindergarten lunch! Thank you for all you do!
I’m so glad to hear that!
Can’t speak on taste myself but my toddler is eating one in each hand right now! Excited to try some other ones for her.
Another winner, so delicious!
My 4yo ate 4 for dinner and my 2yo ate 2. Even my husband said it was good. Thanks for the recipe!
Delicious! My 4 year old liked these, and I think I liked them even more! ☺️
Can there be a substitution for the wheat flour?
You can use a 1:1 style of gluten-free flour blend.
So good! Huge hit with my picky eater
Another winner! Our family loves veggies in our pizza, so I actually added a half cup each of really tiny chopped tomatoes and bell peppers, used two tablespoons of olive oil instead of the butter, and dialed the milk back to a cup. I did them as mini muffins and 14 minutes in the oven had them perfectly done! I snitched one when they came out of the oven and YUM. We’ll have them with a big salad and homemade pizza sauce, and I’m pretty cheerful about an easy dinner and extra snacks for the week. Thanks for the idea!