Cheesy Pepperoni Pizza Muffins

Cooking Time

30-35 minutes

Prep Time

30 minutes (+ proofing time)

Serving Size

12 muffins

Pizza night meets snack time with these fun and cheesy Pepperoni Pizza Muffins. Packed with melty mozzarella, savory pepperoni, and classic pizza flavors, these pull-apart muffins are guaranteed to be a hit with kids and adults alike. Perfect for lunchboxes, after-school snacks, game days, or busy mornings on the go, they’re a delicious way to enjoy all the flavors of pizza in a convenient handheld bite.

Made with Wesson Canola Oil, the homemade dough bakes up soft, fluffy, and perfectly golden, creating irresistible pockets of cheesy goodness in every muffin. They’re easy to customize with your family’s favorite pizza toppings, making them a fun recipe to get kids involved in the kitchen. Bake a batch ahead of time and enjoy them throughout the week for quick snacks, easy lunches, or grab-and-go bites everyone will love.

Visit our Instagram for more kid-friendly recipes.

CONTAINS:

Ingredients

Wesson Basics Dough

All-purpose flour 2 1/2 cups.

Instant yeast 2 tsp.

Salt 1 tsp.

Granulated sugar 1 tbsp.

Wesson Canola Oil 3 tbsp.

Water, warm 1 cup.

Pizza Muffins

Wesson Basics Dough (from above) 1 recipe, proofed.

Wesson Canola Oil 3 tbsp.

Oregano, dried 2 tsp.

Garlic powder 1/2 tsp.

Diced tomatoes, canned 1 cup, drained.

Pepperoni 1/2 cup, diced.

Pizza mozzarella 1 cup, grated.

Method

Wesson Basics Dough

In the bowl of a stand mixer fitted with a dough hook, combine flour, yeast, salt, and sugar. Mix briefly to distribute ingredients evenly.
Add warm water and Wesson Canola Oil all at once. Mix on medium speed for about 10 minutes, or until a smooth dough forms.

Transfer dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap and place in a warm spot. Let rise until doubled in size, about 30–90 minutes depending on room temperature.

Assembly Method

Transfer proofed dough to a cutting board. Cut into 4–5 strips, then cut each strip into approximately 2-inch pieces. (Pieces do not need to be uniform).

Place dough pieces into a large bowl. Add Wesson Canola Oil, oregano, and garlic powder, and toss with hands to evenly coat. Add drained tomatoes, mozzarella, and pepperoni. Toss gently to combine.

Lightly oil a 12-cup muffin pan. Divide dough mixture evenly among the cups, filling each just to the top. (For smaller portions, divide into 18 muffins). Loosely cover with plastic wrap and place in a warm spot. Let rise for 30–60 minutes, or until nearly doubled in size.

Preheat oven to 375°F. Bake for 30–35 minutes, or until golden brown and cooked through.

Allow muffins to cool for about 15 minutes before removing from the pan.