Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with nonstick spray or olive oil, ensuring each cup is fully coated to prevent sticking. Avoid using paper liners, as they can trap steam and soften the crust. For best results, use a silicone muffin pan or let the oiled tin warm in the oven for 1 minute before adding batter.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, garlic powder, dried oregano, and salt until well combined and free of lumps. This dry mixture provides the base flavor and lift, so proper aeration is key. If desired, toast the oregano lightly in a dry pan first to enhance its aroma.
- In a separate bowl, whisk the eggs, then add the warmed milk and olive oil, blending until smooth and emulsified. Slowly pour this liquid mixture into the dry ingredients while stirring gently with a spatula. Mix only until just combined—overmixing can lead to a dense, tough crust. A few small lumps are acceptable.
- Divide the batter evenly among the 12 muffin cups, using about 2 tablespoons per cup. Use a small cookie scoop or spoon, and then press the batter outward with the back of a damp spoon to form a thin, even layer across the bottom and slightly up the sides. This creates a sturdy cup to hold the fillings without leaking.
- Spoon 1 tablespoon of pizza sauce into the center of each dough cup, leaving a small border to prevent overflow. Sprinkle 1 tablespoon of shredded mozzarella over the sauce, followed by a pinch of grated Parmesan. Add 2–3 slices of pepperoni if using, gently pressing them into the cheese so they crisp during baking.
- Bake the pizza cupcakes in the preheated oven for 18–22 minutes, or until the tops are golden brown, the edges are crisp, and the cheese is bubbly with light browning. Insert a toothpick into the dough edge—it should come out clean. Let cool in the pan for 5 minutes before carefully removing with a butter knife. Serve warm with extra sauce for dipping.
Nutrition
Calories: 230 | Carbohydrates: 24 | Protein: 9 | Fat: 11 | Fiber: 1 | Sugar: 4
Notes
STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a toaster oven or conventional oven at 350°F for best texture. Freeze for up to 3 months—reheat from frozen at 375°F for 15–18 minutes.
MAKE AHEAD: Prepare the dry mix up to 2 days ahead. Whisk wet ingredients fresh before combining.
SUBSTITUTIONS: Use whole wheat or gluten-free flour blend (with xanthan gum). Substitute dairy-free cheese and almond milk for vegan options. Turkey pepperoni or mushrooms work well as topping alternatives.
PRO TIPS: Pre-bake the dough for 5 minutes before adding toppings to avoid soggy bottoms. Use warmed milk for better dough consistency. Sprinkle with fresh basil or garlic oil after baking for elevated flavor.
SERVING SUGGESTIONS: Serve warm with marinara, ranch, or pesto for dipping. Pair with a fresh green salad or roasted veggies for a complete meal.
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