These savory muffins are loaded with cheese and pepperoni and are just waiting to be dipped in a little pizza sauce. Lunch just got a whole lot more fun!
Enjoy pepperoni pizza in muffin form. They are cheesy and filling and super easy to make.
While good on their own, they are even better dipped in a side of pizza sauce. Whether you make them for your kid’s lunchbox, as an after school snack or for a study group, just be sure to make some.
What’s not to love? There’s mozzarella cheese. There’s Parmesan cheese. There’s pepperoni!
So they are good already and we have just scratched the surface. The batter is super simple to whip up, it just takes a couple of minutes.
They’ll be in the oven baking in no time. The smells wafting from the oven will get your appetite raring to go.
So go ahead and plan on eating a few right away. Then package the rest up for lunches throughout the week.
Toss in a small container of pizza sauce, some fruit and veggies and a drink and lunch is done! All with no real effort in the morning.
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Tips and tricks
The muffins can be stored in an airtight container in the refrigerator for up to a week. For longer storage, put them in a freezer bag and freeze for up to 3 months.
While the muffins should be chilled for storage, they are best eaten at room temperature or warmed.
The cold cheese makes the chilled muffins feel harder and a bit dense. Taking the chill off makes a big difference in the texture.
15 seconds in the microwave is all it takes to soften them up. For school lunches they will come to room temperature on their own over the course of the morning.
We used paper cupcake liners in the video. They worked okay, but they are hard to peel off while the muffins are still hot.
It is actually a bit easier to just spray the muffin tin with nonstick spray before scooping in the batter. They should pop right out after they are baked.
If you want to add some peppers, onions or other veggies you can. Just dice them really finely and sauté them to get most of the liquid out.
Pepperoni Pizza Muffins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon dried oregano
- 1 cup shredded Parmesan cheese
- 2 cups mozzarella cheese
- 2 Tablespoons olive oil
- 1½ cups milk
- 2 eggs lightly beaten
- ½ cup pepperoni
Instructions
- Preheat oven to 350°F and 18 muffin wells.
- In a large bowl stir together flour, baking powder, and oregano.2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon dried oregano
- Chop pepperoni into bite sized pieces.½ cup pepperoni
- Add pepperoni, cheeses, oil, milk and eggs to the dry ingredients. Stir until just combined.1 cup shredded Parmesan cheese, 2 cups mozzarella cheese, 2 Tablespoons olive oil, 1½ cups milk, 2 eggs
- Scoop into greased muffin tins. A large cookie scoop works well for this.
- Bake for 25-30 minutes or until a toothpick inserted in the center of a muffin comes out mostly clean.
- Allow to cool for 5-10 minutes in the pan before removing to a wire rack to cool completely.
- Serve warm or at room temperature with a side of pizza sauce for dipping.
Video
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Fascinating and tasty sounding appetizer tidbits! I appreciate that these are portable, too, and that your son is enjoying helping out.
Thank you! We have so much fun cooking together!
You have the cutest assistant chef on the planet! And these look so incredible, I would gobble them warm right from the muffin tins!
I am definitely a lucky girl! Thank you!