Hey there, food friends! Today, I want to share one of my favorite recipes that’s perfect for a quick snack, lunchbox treat, or even a laid-back dinner: Pizza Muffins. These little bites pack all the hearty flavors of pizza into a handy muffin form. They’re just right for those busy days when you want something tasty but easy to make.
Why Pizza Muffins? A Quick Backstory
Pizza muffins are basically pizza, but in muffin shape. Imagine all your favorite pizza flavors—tomato, cheese, herbs, and savory toppings—rolled into one quick-bake snack. This recipe combines fresh tomato purée for a tangy punch, olive oil for richness, and spinach for a fresh green twist. Plus, diced ham adds a nice savory note without stealing the show.
If you want a snack that’s easy, fresh, and delicious, this recipe is for you.
Recipe Snapshot
- Total time: About 30 minutes (10 minutes prep + 15-20 minutes baking)
- Yield: 12 muffins — great for sharing or meal prepping
- Skill level: Beginner-friendly
- Equipment:
- 12-cup muffin tray (non-stick or greased)
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
If you don’t have a muffin tray, silicone cups or small ramekins can work. Just keep an eye on baking time.
You can make these ahead, store in the fridge for up to 5 days, or freeze for up to 3 months. Reheat in the oven or microwave when hungry.
Ingredients
Let’s keep it simple but tasty:
- 400g tomato purée – smooth and rich, no added sugar
- ½ cup olive oil – extra virgin for flavor and moisture
- 1 egg – room temperature, acts as a binder
- 2 cups plain flour – all-purpose works well
- 3 tsp baking powder – for that fluffiness
- ¼ tsp salt – balances everything
- 2 tsp dried Italian herbs (oregano, basil, thyme)
- 1 cup grated mozzarella cheese – meltiness is key!
- ½ cup diced ham – swap for chicken, turkey, or veggies if you like
- ½ cup baby spinach – chopped and well-drained
Step-by-Step Guide
Let’s cook this together, step by step.
1. Preheat & Prep
Set your oven to 180°C (360°F). Grease your muffin tray well with oil or non-stick spray. This keeps your muffins from sticking. Paper liners work too but greasing is best here.
2. Mix Wet Ingredients
In a bowl, whisk tomato purée, olive oil, and egg until smooth and glossy. You’ll see the batter turn red and smell that classic pizza sauce fragrance — yum!
3. Combine Dry Ingredients
In a separate bowl, mix flour, baking powder, salt, and Italian herbs. Whisk well so everything is evenly spread.
4. Bring Wet and Dry Together
Pour the wet mix into the dry. Fold gently with a spatula until just combined. The batter should be thick and a little lumpy. Don’t overmix — that’ll make your muffins tough.
5. Add Your Pizza Goodies
Fold in grated cheese, ham, and spinach carefully. Spot the green bits and cheesy pockets? That’s where the magic happens.
6. Fill the Muffin Tray
Spoon the batter evenly into the cups, filling about three-quarters full. If you want, sprinkle a little extra cheese or herbs on top.
7. Bake
Pop the tray in the oven for about 15 minutes. Use a toothpick to check — if it comes out clean or with a few crumbs, the muffins are done. Golden tops and a slight springiness mean perfect muffins.
8. Cool & Enjoy
Let them cool for 5 minutes in the tray, then transfer to a wire rack or serve warm. The smell alone will have you reaching for one right away. Serve with marinara or just enjoy as they are.
Variations & Tips
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Vegan: Use vegan cheese, skip the ham, add mushrooms or roasted veggies.
- Spicy: Toss in red pepper flakes or chopped jalapeños.
- Fancy: Try sun-dried tomatoes, fresh basil, or a pesto swirl on top.
- Seasonal: Swap spinach for kale or add fresh tomatoes and basil in summer.
Serving & Storage Advice
- Serve warm with marinara or garlic aioli. Great with salads or roasted veggies.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze in a single layer before bagging for up to 3 months.
- Reheat in the oven at 180°C (350°F) for 8-10 minutes or microwave for 30-45 seconds. Avoid over-microwaving.
Scaling Table for Ingredients
| Servings | Flour (cups) | Tomato Purée (g) | Olive Oil (cups) | Eggs | Cheese (cups) | Ham (cups) | Spinach (cups) | Baking Powder (tsp) |
|---|---|---|---|---|---|---|---|---|
| 6 | 1 | 200 | ¼ | ½ | ½ | ¼ | ¼ | 1.5 |
| 12 | 2 | 400 | ½ | 1 | 1 | ½ | ½ | 3 |
| 24 | 4 | 800 | 1 | 2 | 2 | 1 | 1 | 6 |
I hope you enjoy making these easy, tasty pizza muffins as much as I do! They’re a perfect mix of convenience and classic flavors — great whether you’re just starting out or love to cook.
Happy baking!
PrintPizza Muffins
These pizza muffins bring classic pizza flavors into a handy, bite-sized treat. They’re perfect for snacks, lunchboxes, or a simple dinner. Soft, cheesy, with a hint of herbs and a touch of spinach, these muffins bake up fast and freeze well for busy days.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Snack / Light meal
- Cuisine: Italian-inspired
Ingredients
- 400g tomato purée (smooth, no added sugar)
- ½ cup extra virgin olive oil
- 1 large egg, room temperature
- 2 cups plain (all-purpose) flour
- 3 tsp baking powder
- ¼ tsp salt
- 2 tsp dried Italian herbs (oregano, basil, thyme)
- 1 cup grated mozzarella cheese
- ½ cup diced ham
- ½ cup finely chopped baby spinach, well drained
Instructions
- Preheat oven to 180°C (360°F). Grease a 12-cup muffin tray lightly with olive oil.
- Whisk wet ingredients: In a bowl, combine tomato purée, olive oil, and egg until smooth.
- Mix dry ingredients: In a separate bowl, whisk flour, baking powder, salt, and dried herbs.
- Combine wet and dry ingredients gently until just mixed. Batter will be thick and slightly lumpy.
- Fold in grated cheese, diced ham, and chopped spinach without overmixing.
- Fill muffin cups about ¾ full with batter. Optionally, sprinkle extra cheese or herbs on top.
- Bake for 15 minutes, then check doneness with a toothpick. Bake up to 5 minutes longer if needed.
- Cool for 5 minutes before removing. Serve warm or at room temperature.
Notes
Serving Suggestions:
Enjoy warm with marinara sauce or garlic aioli. Pair with salad or roasted veggies for a wholesome meal.
Tips & Tricks:
- Don’t overmix the batter to keep muffins tender.
- Well-drained spinach prevents sogginess.
- Use paper liners if preferred, but greasing works best for savory muffins.
Storage & Reheating:
- Store muffins in an airtight container in the fridge for up to 5 days.
- Freeze individually wrapped for up to 3 months.
- Reheat in a 180°C (350°F) oven for 8-10 minutes or microwave 30-45 seconds. Avoid overheating to keep texture soft.
