Savory Pizza Muffins

Created on December 19th, 2025 at 11:23 am

Pizza in a grab and go bite

You know that cozy moment when the kitchen smells like melted cheese, oregano, and warm bread, and everyone magically appears to “check” what’s baking. These savory pizza muffins bring that comfort in the cutest little form, golden on top, soft in the middle, and loaded with that familiar pizza flavor.

They are the kind of snack that feels like a treat but still fits into real life. A warm muffin in your hand, a little marinara for dipping, and suddenly lunchboxes, after school hunger, and busy afternoons feel a whole lot easier.

Quick Facts

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 12 muffins

Kitchen Utensils

This is an easy mix, scoop, bake situation. Simple tools, big payoff.

• Muffin tin (12 cup)
• Paper liners or cooking spray
• Mixing bowls (1 large, 1 medium)
• Whisk
• Rubber spatula
• Box grater (for veggies)
• Measuring cups and spoons

The Story Behind the Dish

In an American Italian home, “pizza flavor” shows up everywhere. Not just on Friday nights, but in little snacks, quick lunches, and anything that can be dipped in marinara. It is comfort food shorthand, a smell and taste that makes everyone feel at home.

These muffins are my kid friendly twist on that tradition. They are easy to hold, easy to pack, and the hidden veggies blend right in with the cheese and seasoning. They taste like a cozy pizzeria bite, but they are made for real life mornings and busy afternoons.

Ingredients

For the Muffins

• 1 1/4 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Wet Mix

• 2 large eggs
• 3/4 cup milk (dairy or unsweetened plain)
• 1/4 cup olive oil

For the Pizza Mix Ins

• 1 cup shredded mozzarella, plus 2 tablespoons for topping
• 1/2 cup marinara sauce (plus more for dipping)
• 3/4 cup grated zucchini, squeezed very dry
• 1/2 cup grated carrot
• 1/2 cup finely chopped spinach (optional, extra hidden greens)
• 1/3 cup mini pepperoni or chopped turkey pepperoni (optional)
• 2 tablespoons grated Parmesan (optional)

Instructions

These come together fast, and they bake up soft, cheesy, and perfectly snackable.

1. Heat oven to 375°F (190°C). Line a 12 cup muffin tin with liners or spray well.
2. In a large bowl, whisk flour, baking powder, baking soda, Italian seasoning, garlic powder, salt, and pepper.
3. In a medium bowl, whisk eggs, milk, and olive oil until smooth.
4. Stir marinara into the wet mixture.
5. Add wet mixture to dry and fold gently until just combined. Do not overmix.
6. Fold in mozzarella, zucchini, carrot, optional spinach, optional pepperoni, and optional Parmesan.
7. Divide batter evenly among muffin cups. Sprinkle the tops with the extra mozzarella.
8. Bake 16 to 20 minutes, until tops are golden and a toothpick comes out mostly clean.
9. Cool 5 minutes in the pan, then move to a rack. Serve warm with marinara for dipping.

Tips & Substitutions

• Squeeze the zucchini well: this is the secret to fluffy muffins, not soggy ones.
• Make them milder for picky eaters: skip spinach and pepperoni, add a little more cheese.
• Add more protein: use turkey pepperoni, diced cooked chicken, or add 2 tablespoons hemp seeds.
• Gluten free option: use a 1 to 1 gluten free baking blend (texture may be slightly different).
• No marinara in the batter: swap with 1/3 cup plain yogurt plus 1 tablespoon tomato paste.

Storage & Make Ahead

• Fridge: store in an airtight container up to 4 days.
• Freezer: freeze cooled muffins in a freezer bag up to 2 months.
• Reheat: microwave 20 to 30 seconds, or warm in a 350°F (175°C) oven for 6 to 8 minutes.
• Lunchbox tip: pack marinara in a small container so muffins stay soft, not soggy.

FAQ

Can I make these without pepperoni?
Yes. They are delicious as cheesy veggie pizza muffins.

Why did my muffins turn out dense?
Most often it is overmixing. Fold just until the flour disappears.

Can I use all purpose flour instead of whole wheat?
Yes. Use the same amount and expect a lighter texture.

What veggies work besides zucchini and carrot?
Finely chopped bell pepper, grated cauliflower, or chopped mushrooms work well, just keep moisture low.

A Warm Closing

If you want a snack that feels like pizza night but fits into a busy day, these savory pizza muffins are it. Bake a batch, freeze a few, and let future you feel very grateful. If you make them, save the recipe and share it with someone who loves a warm, cheesy, dunkable bite.