These Eggless Pizza Muffins are your new weekend breakfast hero! These veggie-pizza muffins are delicious, and ready in minutes – perfect for busy families. Packed with melty cheese, fresh veggies, and a sprinkle of Italian seasoning, they're a family-friendly twist on pizza night. Bonus! These muffins are eggless and yeast-free. Just toss everything together and bake! Here's how to make it with step-by-step photos and a quick video tutorial.
These Savory Pizza Muffins are a lifesaver for those chaotic Saturday mornings when everyone wants pizza but no one wants to wait for delivery! These muffins are like mini pizzas packed with flavor and sneaky veggie power like onions, bell peppers, tomatoes, and corn. Sneak more fiber and healthy fats into your kids' diet without sacrificing taste – trust me, they'll be too busy devouring the irresistible cheesy flavor to notice they're eating something healthy.
These eggless veggie pizza muffins are lunchbox-ready and disappear in a flash. They're the perfect Sunday afternoon baking project – a fun activity with the kids and a delicious reward for everyone's hard work. Knowing I have a healthy, grab-and-go option ready for the week fills me with satisfaction. They're a win-win for everyone: nutritious, kid-approved, and perfect for busy mornings.
These muffins are fluffy, filling, and packed with packed with veggie goodness. My kids are my toughest critics, and these muffins passed the taste test with flying colors! Ready to give them a try? Here's the recipe!
Ingredients & Substitutes
- For Pizza dough: All-purpose flour, baking powder, baking soda, salt, and pepper.
- Olive oil: Adds moisture and richness. You can substitute it with any neutral-flavored vegetable oil, like canola or sunflower.
- Milk: Acts as a binder and keeps the muffins soft.
- Vegetables: Get creative with your toppings! I have used onions, bell peppers, tomatoes, and cooked corn kernels (canned or frozen work great). If using frozen corn, thaw it completely and drain any excess water. You can also add other veggies like sauteed mushrooms, zucchini, or shredded carrots.
- Pizza sauce: Use your favorite store-bought sauce or whip up a quick homemade version.
- Shredded cheese: Mozzarella is a classic choice for its melty goodness, but you can also use processed cheese or cheddar cheese for a different flavor profile.
- Dried Italian seasoning: I used Italian seasoning here, but feel free to substitute with pizza seasoning or a mix of oregano, basil, and thyme for that signature pizza flavor.
- Yogurt (curd): This is an egg substitute for those who don't use eggs.
- Black Olives: These are optional but they add a pop of salty and savory flavor.
What to serve with these Pizza Muffins?
Here are a few suggestions:
- Salads: Asian Slaw, Greek Yogurt Coleslaw, or Pasta Salad.
- Garlic Bread
- Dip like hummus, marinara sauce, or ranch dressing.
- Fresh fruit juice or fruit salad.
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Recipe Card
Eggless pizza muffins recipe | Savory muffins recipe | How to make veggie pizza muffins recipe
Equipment
- Oven
Ingredients
- 1.5 cups all purpose flour or maida
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon black pepper powder
- 1 teaspoon red chili flakes (optional)
- 2 teaspoon pizza seasoning (or Italian seasoning)
- ½ cup olive oil
- ¾ cup milk
- 4 tablespoon curd
- ¼ cup pizza sauce
- ½ cup mozzarella cheese (or processed/cheddar both works fine)
- ¼ cup chopped onions
- ¼ cup chopped capsicum (any color)
- ¼ cup corn kernels cooked
- ¼ cup chopped tomato
- 8-9 pitted black olives sliced, optional
Instructions
Preparations for making the muffins
- Preheat the oven to 180 degree Celsius. Grease the muffin tray lightly with oil & dust it with flour or use muffin liners directly.
Making the pizza muffins
- In a mixing bowl, whisktogether milk, curd, olive oil & pizza sauce. Mix it.
- In a separate bowl, sift together flour, baking powder, and baking soda. Add mixed herbs, black pepper, salt, and red chili flakes.
- To the dry ingredients, add chopped onion, capsicum, tomato, corn, and olives. Then, incorporate the processed cheese and cheddar cheese. Mix everything well.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as this can make the muffins dense.
- Spoon the batter into your prepared muffin tray, filling each cup about ¾ full.
- Top each muffin with a dollop of pizza sauce, chopped veggies (onion, capsicum, corn, and olives), and mozzarella cheese.
- Bake at 180°C (350°F) for 15-20 minutes. Start checking after 15 minutes. To test for doneness, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
Notes
- For perfectly textured muffins, avoid using vegetables straight from the refrigerator. Instead, let them come to room temperature. Cold vegetables can make your muffins soggy.
- You can use any toppings of your choice to customize your pizza muffins.
- I highly recommend using pizza sauce instead of regular tomato sauce for pizza flavor. It adds depth and complexity to the taste. You can even make a big batch of homemade pizza sauce in advance and store it in an airtight container in the fridge for future baking adventures.
- Always preheat your oven before baking your muffins. This ensures even cooking and a beautiful rise.
- Don't overmix the batter! Lightly combine all the ingredients until just incorporated. Overmixing leads to dense and tough muffins. We want them light and fluffy!
- Be mindful of salt. Cheese and olives are already quite salty. Adjust the salt in your batter accordingly.
- Using room temperature curd and milk is ideal. Boiling milk works too, just ensure it cools down completely before using it in your batter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ariya
Yummy!
Rajeev Naik
nice recipe, I tried.
Rajeev Naik
good