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Pizza Muffins (with Veggies!)

These work well to make ahead and warm up for an easy lunch or dinner. These taste best served warm.
Course Muffin
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
Calories 189kcal

Ingredients

  • 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
  • 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 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 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.

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 3/4 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

Calories: 189kcal | Carbohydrates: 18g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 375mg | Potassium: 154mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2077IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 1mg