My kids are obsessed with these mini pizza muffins — they’ve even renamed them “pizza cupcakes,” and honestly, it fits. I started making them a few years ago when I realized how many half-eaten sandwiches were coming home from school. I needed something fun, easy to hold, and still packed with real ingredients — and these little savoury muffins quickly became the solution.
They’re soft, cheesy, and full of familiar pizza flavours, but without the mess or the fuss. Perfect for lunchboxes, after-school snacks, or even quick dinners on those nights when everything feels rushed. I usually bake a double batch and keep them in the freezer — a quick 30 seconds in the microwave in the morning, and they’re as good as fresh. Every time I pack them, I know they’ll actually get eaten… and that, to me, feels like a small parenting victory.
Perfect for little hands, these bite-size muffins pack all the flavour of pizza—without the mess.
Ingredients for 12 muffins
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1 cup self-raising flour
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½ cup milk
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1 egg
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½ cup grated mozzarella (or cheddar)
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¼ cup finely chopped ham or pepperoni
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¼ cup pizza sauce (or tomato paste with oregano)
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2 tbsp chopped capsicum or mushroom (optional)
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Pinch of salt, pepper and oregano
Instructions:
Prepare your tray
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Preheat oven to 180°C (350°F).
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Lightly grease a mini muffin tin or line with mini muffin papers.
Tip: Greasing gives a crispier edge, papers give softer muffins.
2. Mix the wet ingredients
In a medium bowl:
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Whisk the egg, milk, and olive oil until smooth.
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Add the pizza sauce and whisk again.
You want a reddish, smooth liquid base — this gives the “pizza” flavour throughout.
3. Add the dry ingredients
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Add the self-raising flour, salt, and oregano.
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Stir gently with a spatula just until you no longer see dry flour.
Do NOT overmix — this makes muffins tough. The batter should be thick and slightly lumpy.
4. Fold in the toppings
Gently mix in:
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Cheese
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Ham/pepperoni
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Optional veg
Make sure the toppings are evenly distributed so every muffin gets a bit of everything.
5. Fill the muffin tin
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Spoon the batter into each cup, filling them ¾ full.
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If you want a “pizza look,” add a tiny dot of extra pizza sauce on top + a pinch of cheese.
6. Bake
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Bake for 12–15 minutes.
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They’re ready when:
✅ The tops are lightly golden
✅ They spring back when touched
✅ A toothpick comes out clean
7. Cool and pack
Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack.
Pack into lunchboxes once completely cool so they stay soft.
✅ Storage & Meal Prep Tips
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Fridge: up to 3 days (airtight container).
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Freezer: up to 2 months.
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Reheat: 20–30 seconds in the microwave or place frozen into lunchbox — they thaw by lunchtime.
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