Introduction

These Lunchbox Pizza Muffins are a fun and flavorful twist on classic pizza, perfect for a quick meal or snack. Packed with cheese, pepperoni, and Italian herbs, they’re easy to make and travel well for lunch or on-the-go bites.

Three mini pizza muffins sit on a white plate over a red cloth on a white marbled surface. Each muffin has a golden-brown crust as the base, topped with melted white cheese that has browned spots, and small slices of reddish pepperoni distributed evenly on the top layer. To the left side, there is a small white bowl with red tomato sauce and a light beige bowl filled with shredded white cheese. The overall look is warm and inviting, showing the melted textures of cheese and the crisp edges of the muffins. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon Italian seasoning
2 large eggs
1 cup whole milk
⅓ cup pizza sauce (plus more for dipping)
1 cup shredded mozzarella cheese
⅓ cup mini pepperoni (or finely chopped regular)

Instructions

Step 1: Preheat the oven to 375°F and grease a 12-cup muffin tin.
Step 2: In a large mixing bowl, whisk together the eggs, milk, and pizza sauce until well combined.
Step 3: Add the flour, baking powder, and Italian seasoning to the bowl and stir gently until just mixed; avoid overworking the batter.
Step 4: Fold in the shredded mozzarella and mini pepperoni until evenly distributed.
Step 5: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Sprinkle a little extra cheese on top of each muffin.
Step 6: Bake for 20-22 minutes, or until the muffins are golden and set.
Step 7: Allow the muffins to cool slightly before serving or packing them for lunch.

Tips & Variations

Use turkey pepperoni or add chopped vegetables like bell peppers or olives for a healthier twist.
Swap whole milk for buttermilk for a tangier flavor and lighter texture.
Try adding a pinch of red pepper flakes for a little extra heat.
Grease the muffin tin well or use silicone liners to prevent sticking.

Storage

Store the pizza muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for about 20-30 seconds or until warm. They can also be frozen for up to 1 month—thaw overnight in the fridge before reheating.

How to Serve

Three mini pizza muffins sit on a white plate placed on a red cloth over a white marbled surface. Each muffin has a golden-brown crust base with a top layer of melted cheese that is bubbly and slightly browned, with visible pieces of pepperoni scattered inside the cheese. To the left, there is a small white bowl filled with thick red tomato sauce and a round beige bowl containing shredded cheese. The colors contrast well with the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes, these pizza muffins can be made a day in advance and stored in the refrigerator. They reheat well, making them ideal for meal prep.

Can I use a different type of cheese?

Absolutely! While mozzarella is traditional for pizza, you can use cheddar, provolone, or a blend of your favorite cheeses for different flavors.

Lunchbox Pizza Muffins Recipe

Print Recipe

★★★★★

4.6 from 146 reviews

These Lunchbox Pizza Muffins are a savory, kid-friendly snack that combines classic pizza flavors in a convenient, portable muffin form. Made with a fluffy batter loaded with mozzarella cheese and mini pepperoni, they’re perfect for lunchboxes or quick snacks, offering a delicious twist on traditional pizza.

Author: Elias
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: 12 muffins 1x
Category: Snack
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon Italian seasoning

Wet Ingredients

2 large eggs
1 cup whole milk
⅓ cup pizza sauce (plus more for dipping)

Other Ingredients

1 cup shredded mozzarella cheese
⅓ cup mini pepperoni (or finely chopped regular)

Instructions

Preheat the oven and prepare the muffin tin: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin thoroughly to prevent sticking.
Mix wet ingredients: In a large mixing bowl, whisk together the eggs, whole milk, and ⅓ cup pizza sauce until the mixture is smooth and thoroughly combined.
Combine dry ingredients: Add the all-purpose flour, baking powder, and Italian seasoning to the wet mixture. Stir gently until just combined, being careful not to overmix to keep the muffins light and fluffy.
Fold in cheese and pepperoni: Gently fold the shredded mozzarella cheese and mini pepperoni into the batter, ensuring even distribution of ingredients.
Fill muffin cups: Spoon the batter into the greased muffin tin cups, filling each about three-quarters full. For an extra cheesy finish, sprinkle a little additional mozzarella cheese on top of each muffin.
Bake the muffins: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until the muffins are golden brown and set in the middle. A toothpick inserted should come out clean or with a few moist crumbs.
Cool and serve: Allow the muffins to cool slightly in the tin before transferring them to a wire rack. Serve warm or at room temperature, accompanied by extra pizza sauce for dipping.

Notes

Do not overmix the batter to avoid dense muffins.
Mini pepperoni works best, but you can finely chop regular pepperoni as a substitute.
Great for meal prep; store in an airtight container and reheat before serving.
Can be made vegetarian by omitting pepperoni or using plant-based alternatives.
Make sure muffin cups are greased well to prevent sticking.

Keywords: pizza muffins, lunchbox snack, mini pizza muffins, easy snack, kid-friendly recipe, baked pizza muffins