Pizza Muffins

These savory pizza muffins have the flavors of pizza in a little handheld muffin. 

These muffins are stuffed with two kinds of cheeses, sautéed onions and pepperoni. You can assemble them in minutes and bake them for a tasty treat that any pizza fan would love. 

Serve these muffins with a salad for lunch or enjoy one rewarmed like pizza for breakfast. 

In fact, one of my favorite breakfasts is leftover pizza so I'm excited that I can I can enjoy all of the flavors in an easy to make muffin. 

Ingredients:

From the Pantry: Flour, baking powder, and sugar. 

Jarred pizza sauce. 

Eggs.

Cheeses: A combination of mozzarella and Parmigiano-Reggiano cheese. 

Sautéed onion and mini pepperoni: If you can't find mini pepperoni, you can substitute chopped pepperoni. 

How to Make these Pizza Muffins:

First, sauté chopped onions in olive oil for about five minutes and then let them cool. 

Next, in a small bowl, whisk together the flour, baking powder, and sugar. In a larger bowl, whisk the eggs and the pizza sauce together, and stir in the cheeses and pepperoni. 

Pour the flour mixture into into the egg and pizza sauce mixture and stir everything together. Scoop the batter into lined cavities of a muffin tin.

Finally, bake the muffins for about 20 minutes. 

Recipe Variations:

You can add any of your favorite pizza toppings to the batter, including Italian sausage, peppers, sautéed mushrooms, olives, and even pineapple! 

You can also substitute other cheeses if you like, such as cheddar for the mozzarella or Romano for the Parmesan. 

The salt in the recipe is optional. With the cheese and the pizza sauce in the recipe, you may not need the salt, especially if you serve these muffins warmed with salted butter. 

If you want, you could also top these muffins with more cheese before baking.... because you can't have too much cheese, right? 

Storage:

You can store these muffins in an airtight container at room temperature for up to three days. You can also individually wrap them and freeze them in a freezer bag for up to three months. 

You can re-warm them for a few seconds in the microwave. 

Serving Suggestions:

These muffins are delicious warmed with butter. They're also amazing split and toasted with even more cheese. 

I love the bright color from the pizza sauce in the baked muffins, similar to panini al pomodoro, a yeasted bread also flavored with tomato sauce. 

Let's see what the Muffin Monday group baked this month: 

• Buttery Cinnamon Pumpkin Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Ginger Apple Pear Muffins from Passion Kneaded
• Pizza Muffins from Karen's Kitchen Stories
• Raspberry Yogurt Jam Muffins from Food Lust People Love

 

Pizza Muffins

Yield: 12 muffins

Author: Karen's Kitchen Stories

Prep time: 15 MinCook time: 23 MinTotal time: 38 Min

These savory pizza muffins have the flavors of pizza in a little handheld muffin.

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 235 grams (8 1/3 ounces/1 2/3 cups) all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt, optional
• 2 large eggs, room temperature and lightly whisked
• 227 grams (8 ounces by weight) jarred or homemade pizza sauce
• 1/4 cup mini pepperoni or chopped pepperoni
• 56 grams (2 ounces) freshly grated mozzarella cheese
• 56 grams (2 ounces) freshly grated Parmesan cheese

Instructions

1. Heat your oven to 400 degrees F and line a 12-cavity muffin tin with muffin liners.
2. Heat the olive oil in a small skillet over medium heat. Add the chopped onions and sauté for about 5 minutes, until softened.
3. Pour the mixture into a large bowl and let cool for five minutes.
4. In a small bowl, whisk together the flour, sugar, and baking powder (and optional salt).
5. Add the eggs, pizza sauce, and pepperoni, and stir. Stir in the cheeses.
6. Fold in the flour mixture until fully combined. The batter will be thick.
7. Scoop the batter into the prepared muffin tin.
8. Bake the muffins for 23 minutes, until lightly browned. Cool in the pan for 5 minutes and then turn them out and let cool for at least 5 minutes more on a wire rack.

Recommended Products

#16 Cookie Scoop

12 Cup Muffin Pan

Parchment Muffin Liners

Nutrition Facts

Calories

176

Fat (grams)

8 g

Sat. Fat (grams)

3 g

Carbs (grams)

20 g

Fiber (grams)

1 g

Net carbs

19 g

Sugar (grams)

3 g

Protein (grams)

6 g

Cholesterol (grams)

41 mg

https://www.karenskitchenstories.com/2023/09/pizza-muffins.html

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