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pizza-muffins-on-wire-rack-with-kids-hand

Pizza Muffins (with Veggies!)

Amy Palanjian
These work well to make ahead and warm up for an easy lunch or dinner. These taste best served warm.
5 from 21 votes
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Muffin
Cuisine American
Servings 12 muffins
Calories 189 kcal

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.

Nutrition

Calories: 189kcalCarbohydrates: 18gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 52mgSodium: 375mgPotassium: 154mgFiber: 2gSugar: 2gVitamin A: 2077IUVitamin C: 1mgCalcium: 144mgIron: 1mg
Keyword pizza muffin
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!