Pepperoni Pizza Puffs

I found this recipe on Pinterest and changed it a bit to suit my preferences.  We had these for lunch and my kids just loved them!  I tripled this recipe so that I’d have some leftover to stick in the freezer for snacks.

Prep Time: 40 minutes
Makes 12 standard size muffins

  • 1 cup flour
  • 1/3 cup cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 cup milk
  • 1 tablespoon white vinegar
  • 2 eggs, lightly beaten
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup cubed pepperoni
  • 1 cup spaghetti sauce (optional)

Preheat the oven to 375 degrees. Generously grease a 12-cup muffin pan. In a large bowl, whisk together the flour, cornmeal, baking powder, basil, and oregano. Stir in the mozzarella, Parmesan and pepperoni. Add vinegar to milk in a small bowl.  Let sit a minute before adding milk mixture and egg to the dry ingredients.  Stir the batter until just combined.  Divide among muffin cups, filling each cup about 3/4 full. Bake until puffed and golden, 20 to 25 minutes.  Serve alongside warmed spaghetti sauce if desired for dipping.


  1. Susan B-A says:

    Oh my gosh! I can’t wait to make these for our gang for lunch tomorrow! They look fantastic and so easy for a crowd!

  2. oh, that sounds Pantry Challenge worthy!

  3. Comparing it to the original recipe, I see you added the vinegar. I was wondering why? I figure it causes some kind of chemical reaction, I just am curious what result it makes to the recipe?

    • Vinegar added to milk makes something similar to buttermilk, which in baked good produces a more tender and fluffy bread. The extra egg also makes for a better-rising product.

      • I understood the extra egg, and I’ve curdled the milk with vinegar before to replace buttermilk, but I didn’t know the reason for bothering. I’m all for more fluffy, especially since I usually use wheat flour, so thanks for the education!

  4. This recipe makes 24?? I’m surprised at how little flour/cornmeal.

    So when you tripled (because I’m all about tripling, with 5 voracious kids!!) did you wash out your pans and remix new batter? Or do you own 6 muffin pans? I own 3 but only have one oven. And I use pampered chef stoneware, so they really have to cool before washing. Just looking for tips to make this easier. 🙂

    Sandwich, who uses your recipe book ALL the time! It’s one of my favorites!

    • Oh, phooey! I see you did say it makes 15-18. Sorry. Still curious about the best way to triple

      • I used 4 muffin pans that hold a dozen each, and the bit of extra batter got put in a mini bread pan. But yes, if I only had a few tins, I’d just wash in between.


      • Momofmany says:

        I was just reading your question. When I am short on muffin pans and I am making extras, I place a sheet of aluminum foil that over hangs the pan by a 1/2 inch on all sides. Then I crimp the outside edges down and cut x’s over the muffin cups. Finally, I drop my muffin papers into the cup and bake off the batch. Grantted this only works if you are using papers, but it allows me to keep baking without cleaning the pan.

  5. Do you think these would work/taste good with some cooked sausage? (my kids prefer sausage pizza)

  6. Susan B-A says:

    While this was delicious, we only got 10 smallish muffins out of it. Ashley, we played with the ingredients, too, and though we didn’t use sausage, I’m sure you could! The kids loved these!

  7. These are in the oven as I type. I’m making a gluten free version & the recipe made 12 muffins. I have the Pampered Chef stoneware muffin pan which is slightly larger than the standard muffin pan. It smells great!


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