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Easy Mini Pizza Muffins Recipe Perfect for Lunchboxes and Snacks

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These easy mini pizza muffins are a quick, handheld snack perfect for lunchboxes or casual gatherings. Made with biscuit mix, pizza sauce, cheese, and pepperoni, they offer a cheesy, savory bite that’s both practical and delicious.

Ingredients

Scale
  • 2 cups biscuit baking mix (about 250g)
  • 3/4 cup pizza sauce (180ml)
  • 1 cup shredded mozzarella cheese (about 100g)
  • 1/2 cup chopped pepperoni slices
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/3 cup milk (80ml), whole or 2%
  • 1 large egg, room temperature
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin pan or line with silicone cups.
  2. In a medium bowl, combine 2 cups biscuit baking mix, 1/2 teaspoon salt, and 1 teaspoon dried Italian seasoning. Stir gently to blend.
  3. In a separate bowl, beat 1 large egg with 1/3 cup milk until just combined. Avoid overbeating.
  4. Pour the wet mixture into the dry ingredients. Stir with a spatula until just moistened; the batter will be thick but soft. Do not overmix.
  5. Fold in 3/4 cup pizza sauce, 1 cup shredded mozzarella, 1/2 cup chopped pepperoni, and optional 1/4 cup grated Parmesan cheese.
  6. Using a spoon or small ladle, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  7. Bake for 18–22 minutes until golden on top and springy to the touch. A toothpick inserted should come out with a few moist crumbs but no raw batter.
  8. Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use thicker pizza sauce to avoid sogginess. Chop pepperoni finely for even cooking. Let muffins cool on a wire rack to prevent sogginess. Tent with foil if browning too quickly. For extra melty tops, add mozzarella during last 5 minutes of baking. Variations include vegetarian, gluten-free (using almond flour), and low-fat options.

Nutrition

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