Bake a batch of easy Pizza Muffins for the flavor kids love, in an easy to eat (and reheat!) format. These healthy muffins have a dose of shredded carrots for extra nutrition and are an easy lunch option to pack or serve at home.
Pizza Muffins
My kid 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 and work really well to make-ahead and freeze for future days. 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!
TIP: Clearly these do not taste exactly the same as real pizza, which my kids do like to point out, but they have similar yummy flavors!
Ingredients in Pizza Muffins
To make this recipe you’ll need these ingredients:
- milk
- grated carrot
- shredded mozzarella cheese
- grated Parmesan cheese
- melted and slightly cooled butter or neutral oil
- diced pepperoni, plus 2 tablespoons (optional)
- 2 eggs
- all-purpose flour
- whole wheat flour
- baking powder
- baking soda
- pizza seasoning
- salt
TIP: 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.
Can I use all of one type of flour?
Yes, though using all whole wheat may result in slightly denser muffins. Using all all-purpose will work just fine and does result in super fluffy and light pizza muffins!
Can I use a vegetable other than carrots?
You can use broccoli! I would use just the top part of the broccoli, avoiding the stems, and use scissors to finely cut them up to have a pleasant texture in the muffins.
How can I make them vegetarian?
You can simply omit the pepperoni. You could add some chopped broccoli, diced black olives, or any other pizza topping your kids enjoy.
How to Make Pizza Muffins Step-by-Step
Here’s a look at the process involved in making this recipe. Scroll down to the bottom of the post for the full information.
- Stir together the wet ingredients in a large bowl.
- Fold in the dry ingredients, reserving some of the pepperoni.
- Portion out into a greased muffin tin and top with pepperoni.
- Bake and serve 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 cleanly.
Can I freeze these muffins?
Sure! Just be sure to let them cool completely, then store in a zip top plastic storage bag for up to 3 months. They are a great recipe for lunch to keep on hand since you can easily warm them up and tuck them into a thermos or serve for lunch at home.
Pizza muffins made with all purpose flour
Tips for Making the Best Pizza Muffins
- 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 cleanly.
- Egg-free: Omit eggs. Increase milk to 1 3/4 cups. Increase baking soda to 1 teaspoon. Proceed with the recipe as directed. (They work 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.
- Dice up for younger eaters.
- Serve warm.
- Serve with warm marinara sauce if desired for dipping.
Check out my video showing you the easy process of making the pizza muffins at home below!
I’d love to hear your feedback on this recipe if you try it with your kids. The more I hear from you, the better I can make my content, so I truly appreciate each comment!
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
These work well to make ahead and warm up for an easy lunch or dinner. These taste best served warm.
Ingredients
- 1 1/2 cups milk
- 1 cup grated carrot
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup melted and slightly cooled butter or neutral oil
- 1/4 cup diced pepperoni, plus 2 tablespoons (optional)
- 2 eggs, lightly beaten
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pizza seasoning
- 1/2 teaspoon salt
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 about 1/4 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 cleanly. (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.
Notes
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 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 3/4 cups. Increase baking soda to 1 teaspoon. Proceed with the recipe as directed. (They work 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 cleanly.
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.
Dice up for younger eaters.
Serve warm.
Serve with warm marinara sauce if desired for dipping.
The whole family loves these! Due to an allergy we use the egg free version and it works amazingly well. Still puffy and light. We like to add some sliced olives as well.
★★★★★
I’m so glad to hear that!
Do you mind sharing what you used in place of eggs?
The egg-free option is at the end of the recipe in the Notes!
Looking forward to trying this recipe, but I don’t have baking powder!! Substitute suggestion?
It’s possible that 1 teaspoon baking soda would be fine though I haven’t tried it so I can’t say for sure. I wouldn’t make them without one of the two as they won’t rise properly.
Attention all taco lovers…made these with taco seasoning instead of pizza, taco cheese instead of mozz, omitted the Parmesan and added peppers instead of pepperoni. BIG HIT for my taco-loving -2-year old! I love how versatile these muffins are! Thanks for the recipe!
★★★★★
This was quite tasty! I made it without the pepperoni since we don’t have that (subbed with more carrots) and Italian seasoning instead of pizza seasoning. Unfortunately, my 1 year old did not like it, but I made them into mini muffins so will have many more attempts. These were slightly difficult to get out of the pan so grease well!
★★★★★
They also freeze well if you want to freeze some and try later too!
I have made these a few times and tbey are a hit with both my 2 year old and my husband!
I have tried with different kinds of cheese depending on what i have on hand (mozzarell, harvarti, marble), otherwise i stick to the recipe and they have turned out great everytime!
★★★★★
These came out great! I used Italian seasoning instead of pizza seasoning, but that’s it. Next time I will add some more “toppings.” The added carrots were great. They were easy to whip up and taste really good while remaining healthy. Thanks for the recipe!
★★★★★
I’m so glad and they are good with more toppings!
These muffins are delicious! I used gluten free flour and almond mozzarella shredded cheese. I keep a bag in the freezer!
They are really good for lunch!
★★★★★
All three of my kids (5,3, almost 1) LOVED these!! Thank you!
★★★★★
I am so glad to hear that!
LOVE THIS SO MUCH!!!! Husband and I gobbled up a few of the mini ones at home (before getting the kid). I used zucchini (undrained) and omitted 1/2 cup of milk, but could probably have omitted less than 1/2 cup of milk… and salami because that’s what I had on hand. I’m sharing with all my mom friends now!! Thank you!
★★★★★
Hooray! And I’m glad to know that zucchini worked well.
Turned out AMAZING my girls loved them!
★★★★★
I’m so glad!
Hi Amy
Could I be ambitious and use carrot, broccoli AND Zucchini, to compensate for weeks of not eating veggies??? 😉 A mom can dream, right?
Would the zucchini make it too watery?
You could use zucchini but shred it, squeeze it, and then squeeze it again in a kitchen towel to make sure it’s super dry. Let me know how it goes!
Hello Amy, excited to try this recipe. I do not have the pizza seasoning, any other spice mix I can try?
You could try 1 teaspoon Italian seasoning if you have that on hand.
Loved your recipe.
Didn’t have the pizza seasoning, so you used suggestion the Italian herbs mix.
Thank you so much for all your recipes.
Looking forward to more savoury muffins.
Cheers Jelita ❤️
★★★★★
Wow I would love to make this for my little one! Just a quick question though, if I were to omit the eggs, what do you recommend substituting them with?
I haven’t had a chance to try them without eggs yet but I suspect that one flax egg (1 tbsp ground flaxseed and 3 tbsp water) would work. You may need 1-2 additional tablespoons of milk if the batter seems too thick. Or you could try omitting them and increasing the baking soda to 3/4 teaspoon and adding 1/2 cup additional milk for 2 cups total. I may have time later today or tomorrow to try it out if you prefer not to experiment yourself!
I had a chance to test them and they work so well. I have the egg-free version in the Notes of the recipe or: Omit eggs. Increase milk to 1 3/4 cups. Increase baking soda to 1 teaspoon. Proceed with the recipe as directed. Enjoy!
Amazing! Thank you so much, I will try that out!!