Pizza Muffins with Fresh Milled Flour
These Pizza Muffins with Fresh Milled Flour are a cross between a pizza muffin and a pizza puff! They’re soft, cheesy, filled with pepperoni, and perfect for dipping in pizza sauce. They’re an easy lunch, snack, or fun pizza night!
Are you looking for more Freshly Milled Flour Recipes? Try our Spelt Pizza dough, Fresh Milled Dinner Rolls, or Fresh Milled Chocolate Chip Cookies.
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A Softer Pizza Muffin
I already had Freshly Milled Flour Pizza Muffins on my site, but I wanted to go back and work on the texture. The original version was more like a traditional muffin, and I wanted something softer and more pizza like, but not using pizza dough.
This new version is almost a cross between a pizza muffin and a pizza puff! It’s soft and tender inside with plenty of mozzarella and pepperoni throughout, plus even more cheese and pepperoni baked right on top. We like these SO much better!
What you’ll love about this Easy Pizza Muffins Recipe:
Pizza Muffin Recipe Ingredients
- Freshly Milled Flour: I use a blend of hard white and soft white wheat.
- Baking powder
- Salt
- Garlic powder
- Onion powder
- Italian seasoning
- Whole milk
- Sour cream
- Avocado oil
- Eggs
- Mozzarella cheese
- Parmesan cheese
- Pepperoni
- Pizza sauce, optional for serving
INGREDIENT NOTES:
Freshly Milled Flour: I use equal amounts of hard white and soft white wheat for these muffins. The hard white gives them some structure while the soft white helps keep the texture tender.
Sour cream: This adds moisture and helps give the pizza muffins their soft texture.
Pepperoni: Chop the pepperoni into smaller pieces so you can get some in every bite. Save some to sprinkle over the tops before baking.
Pizza Sauce: I don’t add pizza sauce to the batter. I like serving it on the side for dipping instead. So I highly recommend it!
How to Make Pizza Muffins with Fresh Milled Flour
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Preheat the oven to 375°F and get your muffin pan ready, either greased or lined with silicone muffin cups.
Step 2: In a bowl, whisk together the freshly milled flours with the baking powder and seasonings.
Step 3: In a separate bowl, whisk together the milk, sour cream, oil, and eggs until smooth.
Step 4: Add the dry ingredients to the wet and stir just until combined. Stir in the parmesan and most of the mozzarella and pepperoni, saving some of the mozzarella and pepperoni for the tops.
Step 5: Let the batter rest for 10 minutes. Freshly milled flour continues absorbing the liquid during this time, so don’t worry if the batter intially looks a little loose.
Step 6: Divide the batter between the muffin cups and top each one with the reserved mozzarella cheese and pepperoni.
Step 7: Bake at 375°F until the tops are golden brown and the centers are fully baked.
Step 8: Let them cool in the pan before transferring to a wire rack; serve them warm with a side of pizza sauce or marinara for dipping.
Pro Tip:
Use silicone liners or grease the pan. I used paper liners for the photos because I liked how they looked, but they muffins are very soft and can stick to the paper of regular liners. For easier removal, I recommend silicone liners or greasing the muffin pan very well.
How to Store Pizza Muffins
Storage: Store leftover pizza muffins in an airtight container in the refrigerator for up to 4 days.
To Reheat: Reheat them in the microwave until warmed through, or place them in a 350°F over for a few minutes. Serve with warm pizza sauce for dipping.
To Freeze: Cool the cooked muffins completely. Once cooled, place them in a freezer safe container or bag and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Additions & Substitutions
- Veggies: Add in diced onions, mushrooms, or spinach for an extra nutrient boost and flavor.
- Cheese Variety: Mix in some cheddar, feta, or goat cheese for a different taste.
- Herbs and Spices: Fresh basil, oregano, or a sprinkle of red pepper flakes can enhance the flavor. I keep it mild for my kids, but you can add your favorite things.
- Meats: Besides pepperoni, consider adding cooked Italian sausage, bacon bits, or chicken pieces.
FAQs about Pizza Muffins
What wheat berries are best for pizza muffins?
I use a 50/50 combination of hard white and soft white wheat. It gives these muffins enough structure while keeping them soft and tender.
Why is my pizza muffin batter thin?
The batter is softer than a traditional muffin batter. Let it rest for 10 full minutes before making any adjustments. Freshly milled flour will continue absorbing the liquid as it rests.
Can I use paper muffin liners?
Yes, you can, but I don’t recommend it. Because the muffins are so soft, they can stick to paper liners. If this won’t bother you, then by all means, be my guest and use them! But silicone liners or a well greased muffin pan will give you an easier release.
What Can I Serve with this Pepperoni Pizza Muffins Recipe?
Pizza sauce is a must for dipping! For lunch or dinner, serve them with a simple salad, fresh vegetables, fruit, or alongside a a bowl of soup. We enjoy them with Pasta e Fagioli Soup.
Ready to Bake More with Fresh Milled Flour
If you’re ready to do more with freshly milled flour, check out my Complete Guide to Freshly Milled Flour. It has everything I wish I had when I first started milling my own flour!
You can also grab my LunchBox Dough eBook, where One Fresh Milled Master Dough can be turned into 10 different handheld meals that are perfect for lunches, quick dinners, and meal prep!
Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook group Fresh Milled Flour Happiness. I love seeing what you’re baking!
Pizza Muffins with Fresh Milled Flour
Equipment
Ingredients
- 63 g freshly milled hard white wheat flour (1/2 cup)
- 63 g freshly milled soft white wheat flour (1/2 cup)
- 11 g baking powder (1 Tbls)
- 1 g Italian seasoning (1 tsp)
- 3 g salt (1 tsp)
- 3 g garlic powder (1/2 tsp)
- 2 g onion powder (1/2 tsp)
- 1 cup whole milk
- 1/3 cup sour cream
- 1/3 cup avocado oil
- 2 large eggs
- 2 cups shredded mozzarella cheese divided
- 50 g grated Parmesan cheese (1/2 cup)
- 1 cup finely chopped pepperoni divided
- Pizza sauce, optional for serving
Instructions
- Preheat oven to 375°F. Grease a 12-cup muffin pan or use silicone liners.
- Whisk together the hard white and soft white flour, baking powder, salt, garlic powder, onion powder, and Italian seasoning. 63 g freshly milled soft white wheat flour (1/2 cup),63 g freshly milled hard white wheat flour (1/2 cup),11 g baking powder (1 Tbls),1 g Italian seasoning (1 tsp),3 g salt (1 tsp),3 g garlic powder (1/2 tsp),2 g onion powder (1/2 tsp).
- In a separate bowl, whisk together the milk, sour cream, avocado oil, and eggs until smooth.1 cup whole milk,1/3 cup sour cream,1/3 cup avocado oil,2 large eggs.
- Pour the dry ingredients into the wet ingredients and stir just until combined. Stir in all the Parmesan and most of the mozzarella and pepperoni, reserving some for the tops.2 cups shredded mozzarella cheese divided,50 g grated Parmesan cheese (1/2 cup),1 cup finely chopped pepperoni divided.
- Allow the batter to rest for 10 minutes so the freshly milled flour can absorb the liquid.
- Divide the batter evenly among the muffin cups. Sprinkle the reserved mozzarella and pepperoni over the tops.
- Bake for 18-22 minutes, until the tops are brown and the center is fully baked.
- Cool in the pan for 5 minutes before removing. Serve warm with pizza sauce for dipping. Pizza sauce, optional
Notes
Nutrition
Did you make this recipe?
I’m excited for you to try this (Pizza Muffins) Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Amazing, I can see having more than one at a time.