I started making these pizza muffins because my kids kept asking for pizza on school nights when there was no time to wait for dough to rise. Pancake mix does the heavy lifting here. One bowl, one muffin pan, and about twenty minutes in the oven.
The trick is the layering. You press a little dough into each cup, pile on the pepperoni, cheese and a couple of cherry tomatoes, then pour a custard of eggs, milk and cream over the top. That pour is what keeps them soft instead of dry.
They come out golden, a bit puffy, and they smell like a pizzeria. Serve them with marinara for dipping and watch them disappear.
Step-by-Step Instructions
1. Heat the oven
Set the oven to 350°F (190°C) and grease a 12-cup muffin pan well, including the rims.
2. Mix the dough
In a medium bowl, stir together the pancake mix, melted butter and 1 egg until it comes together into a soft dough.
3. Press into the pan
Scoop about 1 tablespoon of dough into each cup and press it flat with your fingers or the back of a spoon.
4. Layer the toppings
Sprinkle the basil, oregano and garlic powder over the dough, then scatter on the pepperoni, mozzarella and two cherry tomatoes per cup.
5. Whisk the custard
In a large measuring cup, whisk the remaining 2 eggs with the milk and heavy cream until smooth.
6. Pour and top
Pour the custard over the toppings in each cup, stopping about three-quarters of the way up. Finish with a pinch of parmesan on each one.
7. Bake
Bake for 20 to 25 minutes, until the tops are golden and the centers look set. A toothpick inserted in the middle should come out clean.
8. Cool and serve
Let the pan sit for 5 minutes, then run a knife around each muffin and lift it out. Serve warm with marinara for dipping.
How to Store Pizza Muffins
Refrigerator
Keep cooled muffins in an airtight container in the fridge for up to 3 days.
Freezer
Wrap each muffin tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating
Warm in a 300°F oven for 8 to 10 minutes, or microwave in 20-second bursts until hot in the middle.
Variations
Meatless
swap the pepperoni for diced bell pepper and sliced black olives.
Spicier
use hot Italian sausage crumbles or add a pinch of red pepper flakes to the custard.
Cheese swap
use half mozzarella and half sharp cheddar for a stronger flavor.
Herb change
replace the basil and oregano with 1 tablespoon of Italian seasoning.
Frequently Asked Questions
Q: Can I use a different baking mix?
Yes. A standard biscuit or all-purpose baking mix works in place of pancake mix in the same 2-cup amount. The texture will be a little denser.
Q: Why did my muffins turn out crumbly?
These muffins are tender because the dough is short on gluten. Overbaking dries them out further, so pull them at 20 to 25 minutes, as soon as the tops are golden and the center is set.
Q: Can I make these ahead?
Yes. Bake them, cool completely, and refrigerate for up to 3 days. Reheat in a 300°F oven for 8 to 10 minutes so the cheese melts again.
Q: Do I have to use cherry tomatoes?
No. Diced sun-dried tomatoes or a spoonful of pizza sauce in each cup works too. Cherry tomatoes are the easiest because they burst and stay juicy.
Q: How do I know the muffins are done?
The tops should be golden and the center should feel set, not jiggly, when you touch it. A toothpick inserted in the middle should come out clean.
Pizza Muffins: Cheesy Savory Snack in 45 Minutes
Cheesy pizza muffins made with pancake mix, pepperoni, mozzarella and cherry tomatoes. A fluffy savory snack that bakes in 20 minutes and dips in marinara.
Ingredients
Instructions
- 1Heat the oven — Set the oven to 350°F (190°C) and grease a 12-cup muffin pan well, including the rims.
- 2Mix the dough — In a medium bowl, stir together the pancake mix, melted butter and 1 egg until it comes together into a soft dough.
- 3Press into the pan — Scoop about 1 tablespoon of dough into each cup and press it flat with your fingers or the back of a spoon.
- 4Layer the toppings — Sprinkle the basil, oregano and garlic powder over the dough, then scatter on the pepperoni, mozzarella and two cherry tomatoes per cup.
- 5Whisk the custard — In a large measuring cup, whisk the remaining 2 eggs with the milk and heavy cream until smooth.
- 6Pour and top — Pour the custard over the toppings in each cup, stopping about three-quarters of the way up. Finish with a pinch of parmesan on each one.
- 7Bake — Bake for 20 to 25 minutes, until the tops are golden and the centers look set. A toothpick inserted in the middle should come out clean.
- 8Cool and serve — Let the pan sit for 5 minutes, then run a knife around each muffin and lift it out. Serve warm with marinara for dipping.
Questions or cooking notes?
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