Turn pizza night into something fun and portable with these Pepperoni Pizza Muffins, a crowd-pleasing recipe that’s perfect for lunches, snacks, or easy weeknight dinners. Made with my Quick Neapolitan Pizza Dough, each muffin is filled with melty cheese and savory pepperoni for classic pizza flavor in a bite-sized form. They’re simple to prepare, freezer-friendly, and a great way to bring homemade pizza into a format that’s easy to share and enjoy on the go.
KEY TAKEAWAYS / TL;DR
- Pepperoni Pizza Muffins are made using pizza dough divided into 12 equal portions and baked in a muffin tin at 400°F for 20 minutes.
- The recipe uses Quick Neapolitan Pizza Dough or any premade pizza dough totaling 650g as the base.
- Stored in an airtight container, the muffins stay fresh in the refrigerator for up to 4 days and can be frozen for up to 2 months.
- Each muffin cavity requires a drizzle of olive oil before placing the dough ball to prevent sticking and ensure easy release after baking.
- A baking sheet placed on the rack below the muffin tin during baking catches any drips or overflow from the cheese and toppings.
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Ingredients
Find below the short list of ingredients I used to make my Pepperoni Pizza Muffins.
- A batch of my Quick Neapolitan Pizza Dough
- Grated Mozzarella
- Pepperoni slices
- Any type of tomato sauce
See recipe card for quantities.
How to make Pepperoni Pizza Muffins
Start by making a batch of my Quick Pizza Dough, or have 650g of premade pizza dough. Preheat the oven 400F with an oven rack in the middle position.
- Drizzle a little olive oil into each cavity of the muffin tin. Divide the dough in 12 equal balls and place them smooth side up in each cavity.
- Cover the balls of dough with a clean dish towel. Let them rise for 15-20 minutes, and allow them to fill the molds.
- Top each ball of dough with marinara.
- Sprinkle grated mozzarella over the marinara and then place slices of pepperoni on top.
Place the muffin tin into the preheated 400F oven and bake for 20 minutes. Remove from the oven and let them cool down until the side of the Pepperoni Pizza Muffins start releasing. Remove them from the pan and serve with marinara.
IMPORTANT TIP: Place a baking sheet on the oven rack below where the muffin pan is, just in case anything drips or falls off from the muffins while baking.
How to store the Pizza Muffins
Let the Pepperoni Pizza Muffins cool completely before storing to help maintain their texture and prevent condensation. Store the muffins in an airtight container in the refrigerator for up to 4 days for best freshness. Reheat them in a 350°F (175°C) oven or air fryer until warmed through and the cheese is melty again. Freeze the muffins in a freezer-safe container for up to 2 months, then thaw in the refrigerator or reheat directly from frozen for an easy make-ahead snack or meal.
You may also like
Try Primavera Pizza for a fresh, vegetable-forward option that brings the same homemade pizza flavors into a colorful seasonal meal. Add Prosciutto Arugula Pizza to your rotation when you’re looking for a lighter, more elegant take on pizza night with bright greens and savory toppings. Make Hummus Pizza for a creative twist that swaps tomato sauce for a creamy base and layers on vibrant vegetables. Explore Veggies Pizza with Pineapple for a sweet-and-savory variation that keeps the fun, customizable spirit of these Pepperoni Pizza Muffins while offering another way to enjoy homemade pizza flavors.
Frequently Asked Questions
Can I use store-bought pizza dough instead of making it from scratch?
Yes, any store-bought pizza dough works perfectly for this recipe as long as you have 650g total. Most grocery store dough packages are around 400-450g, so you may need to buy two packages and use portions from each to reach the correct weight for 12 evenly-sized muffins.
What other toppings can I add besides pepperoni?
You can customize these muffins with cooked sausage, diced bell peppers, mushrooms, olives, or even pineapple. Just make sure any vegetables are pre-cooked or thinly sliced so they don't release too much moisture during the short 20-minute bake time.
Do I need to let the dough rest in the muffin tin before baking?
The recipe shows covering the dough balls with a tea towel, which suggests a brief rest of about 10-15 minutes to let them relax and slightly puff before topping and baking. This helps the dough fill the muffin cups more evenly and creates a lighter texture.
Why do my pizza muffins stick to the pan even with oil?
If muffins stick, you may not be using enough oil or the muffins haven't cooled long enough. Let them cool for at least 5 minutes after baking so the edges contract slightly and release naturally from the pan, making removal much easier.
Can I make these ahead and reheat them for meal prep?
Absolutely—these are ideal for meal prep. Bake a full batch on Sunday, let them cool completely, then store in airtight containers in the fridge. Reheat individual muffins in the microwave for 30-45 seconds or in a 350°F oven for a crispier result throughout the week.
Recipe
Pepperoni Pizza Muffins
Equipment
- 1 12-cup Muffin Pan
Ingredients
Quick Neapolitan Pizza Dough
- 1¼ cup Warm Water 100F / 38C
- ½ teaspoon Sugar
- 1 tablespoon Quick Rising Dry Yeast
- 2½ cups "00" Style Pizza Flour
- ½ teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Dry Oregano
- 2 tablespoon Olive Oil
Pizza Muffin Ingredients
- 2 tablespoon Olive Oil to coat the muffin tin
- ½ cup Marinara Sauce
- 1 cup Grated Mozzarella
- ½ cup Sliced Pepperoni
Instructions
Making the Pizza Dough
- In a small bowl, whisk together the warm water, sugar, and dry yeast. Let it rest until the yeast start to foam on top, 5-10 minutes.
- In a large bowl, combine the flour, salt, garlic powder, and oregano. Stir them together and then make a well in the center of the dry mixture.
- Pour the foamed-up yeast mixture and the olive oil in the dry mixture well. Use a rubber spatula to slowly bring together the dry and wet ingredients. Stir until the dough comes together and it can be shaped into a ball.
- Stir until the dough comes together and it can be shaped into a ball. It helps to drizzle a little olive oil on top of the dough and use your hand to push the dough down and then fold it onto itself 3-4 times to develop the gluten.
- Once the dough is shaped into a ball, it should still be tacky. Place in a olive oil coated bowl and cover the bowl with a clean cloth. Let the dough rest for 10-15 minutes.
Making the Pepperoni Pizza Muffins
- Once the dough has rested, divide the dough into 12 equal parts. Use your hand to shape each piece into a ball.
- Lightly coat the muffin tin cavities with olive oil. Place each ball of dough, smooth side up, in the muffin tin. Cover with the clean cloth and let the dough rise in a place for 20 minutes.
- Preheat the oven 400F.
- When the dough balls have risen just over the top of the muffin tin, top them with the marinara sauce, cheese and pepperoni slices.
- Place the prepared pizza muffins in the preheated oven. Place a sheet pan on the rack underneath the muffin pan, in case there are any drips. Bake for 20 minutes.
- Remove the baked Pizza Muffins from the oven and let them cool down until they can be removed from the tin.
