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Pizza Muffins

Transform a kid-friendly dinner to an easy-to-eat school lunch with these portable muffins. Make a batch and freeze to have on hand for weeks.

Serves 12
Ready in 30 mins
Prep time 12 mins
Cooking time 18 mins
219 calories per serving


> Cooking spray or paper liners
> 1 1/2 cups low-fat milk
> 2 large eggs
> 1/4 cup canola oil
> 2 cups baking mix, such as Bisquick
> 2 tsp Italian seasoning
> 3/4 cup part-skim shredded mozzarella cheese, divided
> 1/2 cup mini pepperoni or sliced pepperoni (optional), divided
> 3/4 cup marinara sauce


Preheat oven to 400°F. Spray each cup in a 12-cup muffin pan with the cooking spray or line cups with paper liners.
In a large bowl, combine the milk, eggs, and oil. Whisk until smooth. Add the baking mix and Italian seasoning and stir until just combined. Stir in ½ cup mozzarella and ¼ cup mini pepperoni, if using.
Carefully divide batter among 12 muffin cups (batter will be very thin). Add 1 tbsp marinara sauce on top of each muffin and carefully swirl in with a spoon. Sprinkle remaining ¼ cup cheese and ¼ cup mini pepperoni evenly over muffin batter. Bake 18–23 min., until golden brown and a toothpick inserted in center comes out clean. Serve warm or at room temperature. Store in an airtight container in the refrigerator.


To freeze, let muffins cool completely. Freeze up to 3 months in an airtight container. To serve, microwave 30-60 sec., until warm. Eat immediately or pack into a lunchbox.

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