Why I’ll Love This Recipe

I enjoy this recipe because it’s easy to prepare and perfect for busy days. I like that the muffins bake up golden on the outside while staying soft and cheesy inside. They’re great for meal prep, lunchboxes, game day, or parties, and I can easily customize them with my favorite pizza toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon garlic powder
2 large eggs
1 cup milk
1/4 cup melted butter
1 1/2 cups shredded mozzarella cheese
3/4 cup diced pepperoni
1/4 cup grated Parmesan cheese
1/2 cup pizza sauce (for serving)

Garlic Butter Topping

2 tablespoons melted butter
1 teaspoon minced garlic
1 teaspoon chopped fresh parsley
1 tablespoon grated Parmesan cheese

Directions

I preheat the oven to 375°F (190°C) and lightly grease or line a 12-cup muffin pan.
I whisk together the flour, baking powder, salt, Italian seasoning, and garlic powder in a large bowl.
In another bowl, I whisk the eggs, milk, and melted butter until smooth.
I pour the wet ingredients into the dry ingredients and stir just until combined.
I fold in the mozzarella cheese, diced pepperoni, and Parmesan cheese.
I divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
I bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
While the muffins bake, I mix the melted butter, minced garlic, parsley, and Parmesan cheese for the topping.
I brush the warm muffins generously with the garlic butter mixture as soon as they come out of the oven.
I let them cool for a few minutes before serving with warm pizza sauce for dipping.

Servings and Timing

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

I replace the pepperoni with cooked Italian sausage or crumbled bacon.
I add diced bell peppers, mushrooms, black olives, or onions for extra flavor.
I mix crushed red pepper flakes into the batter for a spicy version.
I use cheddar, provolone, or Monterey Jack cheese for a different cheesy combination.
I make vegetarian muffins by omitting the pepperoni and adding extra vegetables.

Storage/Reheating

I store leftover pizza muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze them in a freezer-safe bag for up to 2 months. I reheat them in a 350°F oven for about 8–10 minutes, in the air fryer for 3–4 minutes, or in the microwave for 20–30 seconds until warmed through.

FAQs

Can I make these pizza muffins ahead of time?

Yes. I often bake them a day ahead and store them in the refrigerator until I’m ready to reheat and serve them.

Can I use refrigerated biscuit or pizza dough?

Yes. I can use prepared dough for a quicker version, although the texture will be different from the muffin batter recipe.

Can I freeze these muffins?

Yes. I let the muffins cool completely before freezing them in an airtight container or freezer bag for up to 2 months.

What dipping sauces go well with these muffins?

I enjoy serving them with warm pizza sauce, marinara sauce, garlic butter, ranch dressing, or a creamy garlic dip.

How do I keep the muffins soft?

I avoid overmixing the batter and take the muffins out of the oven as soon as they are fully baked. I also store them in an airtight container to help retain their moisture.

Conclusion

I think these Garlic Butter Pepperoni Pizza Muffins are a fun and delicious way to enjoy all the flavors of pizza in a portable, bite-sized form. They’re cheesy, savory, and finished with a flavorful garlic butter topping that makes them hard to resist. Whether I’m making them for a party, lunch, or a quick snack, they’re always a crowd-pleasing favorite.

Garlic Butter Pepperoni Pizza Muffins

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These Garlic Butter Pepperoni Pizza Muffins combine all the classic flavors of pizza into soft, savory, handheld bites. Filled with gooey cheese and zesty pepperoni, then brushed with a rich garlic butter topping, they’re perfect for snacks, parties, or family meals.

Author: Laura
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Snack
Method: Bake
Cuisine: American
Diet: Low Calorie

Instructions

Preheat the oven to 375°F (190°C) and lightly grease or line a 12-cup muffin pan.
In a large bowl, whisk together the flour, baking powder, salt, Italian seasoning, and garlic powder.
In another bowl, whisk the eggs, milk, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined.
Fold in the mozzarella cheese, diced pepperoni, and grated Parmesan cheese.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Meanwhile, mix the melted butter, minced garlic, parsley, and Parmesan cheese for the topping.
Brush the warm muffins generously with the garlic butter mixture immediately after baking.
Let cool for a few minutes and serve with warm pizza sauce for dipping.

Notes

Substitute pepperoni with cooked Italian sausage or crumbled bacon for a different flavor.
Add diced bell peppers, mushrooms, black olives, or onions for extra pizza toppings.
Use cheddar, provolone, or Monterey Jack cheese for a cheesy variation.
For a vegetarian version, omit the pepperoni and add extra vegetables.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the oven, air fryer, or microwave before serving.

Nutrition

Serving Size: 1 muffin
Calories: 245 kcal
Sugar: 2 g
Sodium: 540 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 1 g
Protein: 11 g
Cholesterol: 55 mg