Filed Under: Birthday, Cheese, Child, Lunch, Pregnancy, School Lunch, snack, Under 20 Mins

Wicked-Good Pizza Muffins

These calcium-rich muffins freeze well, can be packed in a lunch box straight from the freezer and will thaw by recess

February 21st, 2007

Recipe by Heather Trim
Food Styling by Marilyn Dunphy
Prop Styling by Stephanie Han & Yuki Hayashi

"These were a big hit. Owen even asked for them for breakfast the next day." Cheryl R, mom of Faith, 6, Abbey, 5, And Owen, 2, Victoria.

Servings
12 muffins
Prep Time
About 25 minutes
Ingredients
  • 2 cups (500 mL) all-purpose flour
  • ¼ cup (50 mL) granulated sugar
  • 1 tbsp (15 mL) baking powder
  • 1 tsp (5 mL) each salt and dried basil
  • ½ tsp (2 mL) baking soda
  • 1 cup (250 mL) tiny cubes old orange cheddar
  • 1 cup (250 mL) plain yogurt
  • 2 eggs
  • ¼ cup (50 mL) butter, melted
  • ½ cup (125 mL) finely chopped red or green sweet pepper (optional)
  • ¼ cup (50 mL) pizza sauce
  • ½ cup (125 mL) shredded mozzarella
Directions
  1. Preheat oven to 400 F (200 C). Line 12 muffin cups with paper liners. In a large bowl, whisk together flour, sugar, baking powder, salt, basil and baking soda until combined. Stir in cheddar cubes.

  2. In a medium bowl, whisk together yogurt, eggs and butter until smooth. Stir into flour mixture just until well combined and no dry spots remain; stir in sweet pepper (batter will be very thick). Spoon batter into muffin cups, dividing evenly. Spoon 1 tsp (5 mL) pizza sauce on top of each muffin; sprinkle each with shredded mozzarella.

  3. Bake about 20 minutes, until golden and a toothpick inserted in centre of one of middle muffins comes out clean. Let muffins cool in pan at least 5 minutes before removing, then let cool completely on a wire rack. (Freeze muffins in an airtight container for up to 1 month; defrost at room temperature.)

Nutrients Per Serving

216 calories, 10.4 g fat, 178 mg calcium, 485 mg sodium, 22.6 g carbohydrates, 8 g protein, 0.7 g fibre; good source of folate and calcium.

Wicked-Good Pizza Muffins
Photography by Edward Pond

16 responses to “Wicked-Good Pizza Muffins”

  1. Jodi says:

    These were a hit! Dinner is usually a struggle with my daughter and she ate two. Then, she asked for a third for dessert.

  2. Margaret says:

    Like the previous poster, my boys inhaled these by twos and have already picked the ones they want for before bed snack. They are 5yo. I will give these a little less time in my oven next time. I also recommend doing your mise en place ahead to make assembly easier. I had leftover ham and added that with the cheese to make up the amount. Otherwise I followed the recipe. Delicious. Definite repeat.

  3. Lyndsay Russell says:

    Just wondering what you could substitute instead of the yogurt ? We have allergies.

  4. Lyndsay Russell says:

    Ok made mine with a tofu based sour cream instead of yogurt and a soya based cheese products instead of real cheese . Omg so amazing!!! Will for sure be making these regularly!! Next time I will grease the outside of the muffin tin because they got nice and big and spilled over which made it difficult to remove them from the pan. So good!!!!

  5. Kelly says:

    I used whole wheat flour instead of all purpose and added some finely chopped pepperoni. They were very good. If I made them again, I would put a layer of sauce in the middle of each one for a little more “pizza” flavour.

  6. Leena says:

    Very yummy. My 3 yr old son helped too which is always fun. The only things I’d change is I’d double the pizza sauce(1 tbsp per muffin) and I’d grease the top of the muffin pan because they were hard to get out of the pan from the cheese and stuff sticking. I left out the peppers too so maybe next time I’ll try it with peppers. As much as my son loved helping make these; he wouldn’t even try 1 after they were cooked…go figure…lol. Would make a great party snack though.

  7. KateM says:

    I got everything ready and the 3 yr old helped me mix and pour. I sliced broccoli florets (so the little balls of the flowers all separated) and snuck that in to the mix. Son doesn’t like peppers so we added green olives and we mixed some sauce right in. Big hit.

  8. Sarah says:

    I used half whole wheat and half white flour. They just came out of the oven and look great! I had to add almost a cup of milk (I doubled the recipe) to get them to have enough moisture to stick together…maybe it was the whole wheat, or maybe it’s an altitude/ dryness thing – I’m in Calgary.

  9. Nicole says:

    what could i substitue for the yogurt? sour cream maybe?

  10. Justine says:

    Well I am just a single girl, no kidlets of my own, trying to find interesting things to make myself and these are the most delicious things I have ever consumed! I love this recipe! I swapped the plain yogurt for sour cream because I didn’t have that handy and mushrooms instead of the peppers and they were unbelievable! I can wait to make more and try different veggies!

  11. Michelle says:

    Made these today for my son’s lunches for the week and my husband ate two and said “when these are all gone you must immediately make more!”

  12. Jenny says:

    These were brilliant! I threw in a little bran and used light sour cream (I didn’t have plain yogurt on hand) and they turned out great. Thanks for the awesome recipe.

  13. A says:

    I recommend not using paper liners… It is next to impossible to remove them after… Next time I will definitely be using a greased muffin pan instead! Excellent otherwise! Made with ham and pineapple, and green pepper, pepperoni and mushroom and they were a huge hit with the hubby and little one :)

  14. Helen says:

    I used the extralarge parchment paper liners, they work great.

  15. Ashley says:

    so good and my 6yr old daughter loved them. Only downfall was the negative feedback from school kids like “yuk!” “looks weird” kind of discouraged her from finishing it in school :( but she said they were good!

  16. Tiff says:

    My husband and kids loved them, but I found them too sweet for my taste. They turned out great though and were very moist. I was very happy with the end results. Next time I’m going to cut the sugar in half to kill some of that sweetness and add some standard pizza toppings to the mix.

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