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Pizza Muffins

Freshly baked golden pizza muffins in purple muffin tin

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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 180°C (360°F). Grease a 12-cup muffin tray lightly with olive oil.
  2. Whisk wet ingredients: In a bowl, combine tomato purée, olive oil, and egg until smooth.
  3. Mix dry ingredients: In a separate bowl, whisk flour, baking powder, salt, and dried herbs.
  4. Combine wet and dry ingredients gently until just mixed. Batter will be thick and slightly lumpy.
  5. Fold in grated cheese, diced ham, and chopped spinach without overmixing.
  6. Fill muffin cups about ¾ full with batter. Optionally, sprinkle extra cheese or herbs on top.
  7. Bake for 15 minutes, then check doneness with a toothpick. Bake up to 5 minutes longer if needed.
  8. 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.