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–+ servings
A gray kids plate with a red napkin on a white background. The plate has four pizza muffins on top.

Get the recipe: 20-Minute Pizza Muffins (hidden veggie!)

4.9 stars (10 ratings)
Yield: 12 muffins
Prep: 5 minutes
Cook: 18 minutes
Total: 23 minutes
Author: Michele Olivier
Course: Main Course
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Ingredients 

  • 1 3/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3 tsp Italian Seasoning
  • 1/2 tsp garlic powder
  • 1/2 cup finely shredded carrots (optional)
  • 1 cup milk
  • 2 large eggs
  • 2 tbsp butter, melted
  • 1 cup Mozzarella, Italian or Pizza Blend Shredded Cheese, divided
  • 1/4 cup pizza sauce
  • 1/4 cup grated parmesan

Instructions 

  • Preheat the oven to 375° F. Line or spray a muffin tin.
  • In a large bowl, whisk the flour, Italian seasoning, garlic powder, baking powder, baking soda, salt, and shredded carrots (if using).
    Silver mixing bowl on a marble countertop with dry ingredients for pizza muffins including carrots.
  • Add in the milk, eggs, butter, and 3/4 cup shredded cheese and mix until just incorporated.
    It's silver mixing bowl with the wet and dry ingredients mixed together for pizza muffins.
  • Spoon the batter into the muffin tin, filling 3/4 way to the top.
  • Spoon 1/2-1 tbsp of pizza sauce on top of the muffins.
    A white muffin tin full of pizza muffin batter ready to be baked.
  • Sprinkle on the remaining cheese and parmesan.
    A white muffin tin full of pizza muffin batter ready to be baked.
  • Add any toppings on top of the cheese.
  • Place the muffin pan into the oven for 18-20 minutes or until just golden.
    White muffin tin on a marble counter full of baked pizza muffins.
  • Let cool in the pan for 5 minutes before transitioning the muffins onto a cooling rack. Serve and enjoy!
    A gray kids plate with a red napkin on a white background. The plate has four pizza muffins on top.

Notes

Age: 11+ months
 
Mini or Regular Size: you can make these muffins into mini or regular-size muffins, the only difference is the baking time. For mini muffins, bake for 10-12 minutes, for regular muffins bake for 18-20 minutes. 
 
Storage: store in an air-tight container on the counter or fridge for up to 4 days or in the freezer for up to 2 months. 
 
Note on Flours: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour. 
 
Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive, or melted butter.
 

Equipment

Stackable Glass Bowl Set
Measuring Cups
Bumkins Grip Plate

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