Mini Pizza Muffins Bites (Print View)

Cheesy, tomato-packed bites with herbs—ideal for snacking or sharing at any occasion.

# Components:

→ Batter

01 - 1 1/4 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 teaspoon dried oregano
05 - 1 large egg
06 - 1/2 cup milk
07 - 2 tablespoons olive oil

→ Filling

08 - 1 cup shredded mozzarella cheese
09 - 1/4 cup diced tomatoes, drained
10 - 1/4 cup chopped black olives

→ Topping

11 - 2 tablespoons grated parmesan cheese
12 - Fresh basil leaves for garnish

# Directions:

01 - Preheat oven to 350°F. In a bowl, combine all-purpose flour, baking powder, salt, and dried oregano. In a separate bowl, whisk together the egg, milk, and olive oil. Pour wet ingredients into dry ingredients and stir until just combined.
02 - Gently fold shredded mozzarella, diced tomatoes, and chopped black olives into the batter until evenly distributed.
03 - Grease a mini muffin tin or line with paper liners. Fill each cup about three-quarters full with batter. Sprinkle with grated parmesan. Bake for 12 to 15 minutes, or until muffins are golden and set.
04 - Allow muffins to cool slightly in the tin. Garnish each with fresh basil leaves and serve warm.

# Expert Advice:

01 -
  • Easy to customize to personal tastes
  • Ready in under half an hour
  • Kid-approved and freezer-friendly
  • No rolling or shaping dough required
02 -
  • Great source of protein and calcium
  • Perfect for prepping in advance
  • Can add in meats or more veggies for extra flavor
03 -
  • For crisper muffin edges use a metal mini muffin tin and skip the paper liners.
  • Always drain tomatoes well before folding in to prevent soggy muffins.
  • If you want perfectly even muffins use a small cookie scoop to portion out the batter.
  • I learned after a few rounds that a little extra parmesan on top never hurts for that perfect cheesy crust.
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