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Pepperoni Pizza Muffins Recipe

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3.8 from 4 reviews

Pepperoni Pizza Muffins are a savory, bite-sized snack that combines classic pizza flavors into a convenient muffin form. These delicious muffins feature a blend of all-purpose flour and cornmeal, loaded with pepperoni, mozzarella cheese, and optional black olives, all swirled with pizza sauce. Perfect as a party appetizer or a fun twist on pizza night, they bake quickly to golden perfection.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose or gluten-free flour
  • ½ cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon fine salt

Mix-ins

  • 4 oz pepperoni slices, finely chopped (reserve a few whole slices for topping)
  • ½ cup shredded mozzarella cheese or “pizza blend” cheese
  • ¼ cup sliced black olives, optional

Wet Ingredients

  • 2 eggs
  • 1 ½ cups milk (2% dairy recommended)
  • ¼ cup pizza sauce, plus additional sauce for topping

Toppings

  • Additional pizza sauce
  • Pepperoni slices
  • Mozzarella cheese
  • Black olives

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the muffins evenly.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, yellow cornmeal, baking powder, dried oregano, garlic powder, onion powder, and salt until well mixed.
  3. Add Mix-ins: Stir the finely chopped pepperoni, shredded mozzarella cheese, and optional black olives into the dry mixture. Toss to distribute the ingredients evenly through the flour base.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and ¼ cup pizza sauce until smooth and combined.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry mix and fold gently with a spatula just until combined. Avoid over-mixing to keep the muffins tender and not rubbery.
  6. Portion Batter: Divide the batter evenly among 12 standard muffin cups, filling each cup to about ¾ full.
  7. Add Toppings: With a knife, swirl 1-2 teaspoons of additional pizza sauce into the top of each muffin. Then top each muffin with extra shredded mozzarella, a whole pepperoni slice, and a few black olive slices if desired.
  8. Bake: Bake the muffins in the preheated oven for 20-25 minutes, or until the muffin centers are set and a toothpick inserted comes out clean.
  9. Cool and Serve: Remove the muffins from the pan and allow them to cool slightly before serving. Enjoy them warm, at room temperature, or chilled.
  10. Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months for longer storage.

Notes

  • Do not over-mix the batter; mixing just until combined prevents tough, rubbery muffins.
  • You can use gluten-free flour if desired, making this recipe gluten-free.
  • Optional black olives add extra flavor but can be omitted for a simple pepperoni cheese muffin.
  • Use 2% milk for best texture, but whole or skim milk can also be used.
  • Freeze leftover muffins individually wrapped and thaw before reheating.
  • These muffins make a great snack, appetizer, or addition to a party platter.

Find it online: https://marthatasty.com/pepperoni-pizza-muffins-recipe/