Pizza Muffins Recipe

Preheat the oven to 375°F.

Lightly grease a standard 12-cup muffin pan or line it with paper liners.

If using paper liners, spray them lightly with nonstick cooking spray. Savory cheese muffins can stick more than sweet muffins.

Set the prepared pan aside.

In a large mixing bowl, whisk together the flour, baking powder, Italian seasoning, garlic powder, onion powder, salt, and black pepper.

Whisk until the seasonings are evenly distributed.

Breaking up any lumps now helps the batter mix more evenly later.

In a medium bowl, whisk the eggs, milk, and olive oil until smooth.

Pour the wet ingredients into the bowl of dry ingredients.

Use a rubber spatula or wooden spoon to stir gently until the flour is almost incorporated.

A few small dry streaks are fine at this stage.

Fold in the mozzarella, cheddar or provolone, Parmesan, chopped pepperoni, diced bell pepper, and parsley.

Mix only until the ingredients are evenly distributed.

Do not overmix the batter. Too much stirring can make the muffins dense or tough.

Spoon about 1 tablespoon of batter into each muffin cup.

Add about 1 teaspoon of pizza sauce to the center of each portion.

Cover the sauce with the remaining batter, filling each cup about three-quarters full.

Try to keep the sauce in the center rather than spreading it to the edges.

Top each muffin with a little shredded mozzarella, one pepperoni slice, Parmesan, and a light sprinkle of Italian seasoning.

Bake for 18 to 22 minutes.

The muffins are ready when the tops are golden and a toothpick inserted into the bread portion comes out clean.

Avoid inserting the toothpick directly into the sauce pocket.

Let the Pizza Muffins cool in the pan for 5 minutes.

Run a thin knife around the edges if needed, then transfer them to a wire rack.

Serve warm with extra pizza sauce, ranch dressing, Parmesan, or red pepper flakes.