Eggless Pizza Muffins Recipe (yeast free) | How to make pizza muffins | Recipe to make yeast free pizza muffins with step by step instructions

This savory Eggless Pizza Muffins Recipe (yeast free) turn out soft, light, and delicious. In addition to that, these muffins are packed with variety of vegetables, pizza flavour, Homemade pizza sauce, cheese and herbs.

It’s a great make ahead option for busy mornings, perfect grab-and-go breakfast that tastes amazing!

Eggless Pizza Muffins Recipe (yeast free) everyone’s favorite

Pizza is everybody’s favourite, especially kids. This Pizza Muffin has all the flavours of a pizza like Potato pizza bites, Bread pizza and Air fryer pizza vol au vents.

Moreover,  its highly customisable with choice of veggies available in hand or what you like the most.

Why this savory muffins recipe is the best?

Few days ago I saw this Whole Wheat pizza muffins  recipe on my very good friend Shailender’ blog and immediately decided to bake these beauties with some changes, for my Son’s friends.

The changes i made were, I swapped wholewheat flour with All purpose Flour (maida) and used Homemade pizza sauce instead of tomato ketchup.

As mentioned above that its yeast free so there is no need to ferment the dough and no rising time involved makes it more convenient to make.

Simply prepare the dough, add it to the muffin tray, and bake. That’s it; you are all set for an easy morning without worrying what to make for breakfast or snack.

So here you go…. let’s begin

Recipe Card 🔽

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Eggless Pizza Muffins Recipe (yeast free)

5 from 1 vote

This savory Eggless Pizza Muffins Recipe (yeast free) turn out soft, light, and delicious. In addition to that, these muffins are packed with variety of vegetables, pizza flavour, Homemade pizza sauce, cheese and herbs.It's a great make ahead option for busy mornings, perfect grab-and-go breakfast that tastes amazing!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 8

Course: Appetizer, snacks

Cuisine: International

Ingredients Method Notes

Ingredients

  

Dry ingredients

• 1 cup All purpose Flour /Maida 120 grams
• 1 tsp Baking powder
• 1/4 tsp Baking soda
• 1 tsp Salt
• 1/2 tsp Mix herbs
• 1 tsp Oregano
• 1/2 tsp Garlic powder
• 1 tsp Red chilli flakes

Wet ingredients

• 4 tbsp Yoghurt/curd
• 2 tbsp Pizza sauce
• 2 tbsp Oil
• 3/4 cup Milk 150ml/more or less
• 3/4 cup Mozzarella cheese 100 grams

Vegetables

• 1/2 cup Bell pepper mixed -green, yellow, red 60 grams
• 1/8 cup Sweet corns 20 grams
• 1/8 cup Mushroom finely chopped 20 grams

For toppings

• 1/2 cup Mozzarella cheese
• 1/4 cup Bell peppers mixed
• few mixed herbs
• few Red Chilli flakes
• some Black pepper powder
• some Basil leaves

Method

 

Prep the ingredients

1. To begin with, for ease of baking, let's prep the veges first. For that, chop 3 colour bell peppers, mushrooms into small pieces. Remove the boiled corn kernels.
2. I have used shredded mozzarella cheese, if using block then grate it and keep aside.
3. Ready your muffin tray by greasing/spray it with cooking oil. Meanwhile, preheat your oven at 170°C/338F for 10 minutes.

Make the Muffin batter

1. Take a bowl and place sieve over it. Pour maida/Apf flour, baking soda, baking powder and salt. Sift the ingredients at least 2 times into a bowl.
2. To this add mix herbs, oregano, garlic powder and red chili flakes. Next add chopped veges like bell peppers,  sweet corns and mushrooms.
3. After that mix in mozzarella cheese, yoghurt, pizza sauce and oil. Give a gentle mix. Now begin to add milk, little by little at a time till the time you get a thick batter.
4. Now using a spoon, add this muffin batter into the greased muffin tins/molds filling them till 3/4th to have a good rise whilst they get baked.

Toppings

1. Top the batter with some more mozzarella cheese and few pieces of bell peppers.
2. Sprinkle some mix herbs, red chilli flakes and black pepper powder on top of it.

Bake it

1. Bake @170°C/338F for 25 to 30 minutes in the middle rack and please don’t open the oven door inbthe middle of baking.
2. After stipulated time, check by inserting a tooth-pick.
3. Transfer these on to a cooling rack. Once cooled demould the muffins carefully. Enjoy warm with a cup of tea or coffee.

Notes

1. In case you don't have garlic powder, take 2 garlic cloves and crush them very finely and then add.

2. You may replace Pizza sauce with Tomato sauce/ketchup. But i would strongly recommend to use pizza sauce for best flavor.

3. These muffins can be made ahead and store in the fridge for upto 3 days. 

4. If any leftovers,  store in the fridge and reheat them in microwave or Air fryer.

5. I have used big muffin molds however you may use small muffin molds or tray.

Step by step instructions and pictorial presentation to make Eggless Pizza Muffins Recipe (yeast free)

Prep the ingredients 

To begin with for ease of baking, let’s prep the veges first. For that, chop 3 colour bell peppers, mushrooms into small pieces. Remove the boiled corn kernels.

I have used  shredded mozzarella cheese, if using block then grate it and keep aside.

Ready your muffin tray by greasing/spray it with cooking oil. Meanwhile, preheat your oven at 170°C/338F for 10 minutes.

Make the Muffin batter

Take a bowl and place sieve over it. Pour maida/Apf flour, baking soda, baking powder and salt. Sift the ingredients at least 2 times into a bowl.

To this add mix herbs, oregano, garlic powder and red chili flakes. Next add chopped veges like bell peppers,  sweet corns and mushrooms.

After that mix in mozzarella cheese, yoghurt, pizza sauce and oil. Give a gentle mix. Now begin to add milk, little by little at a time till the time you get a thick batter.

Now using a spoon, add this muffin batter into the greased muffin tins/molds filling them till 3/4th to have a good rise whilst they get baked.

Toppings

Top the batter with some more mozzarella cheese and few pieces of bell peppers.

Sprinkle some mix herbs, red chilli flakes and black pepper powder on top of it.

Bake it

Bake @170°C/338F for 25 to 30 minutes in the middle rack and please don’t open the oven door inbthe middle of baking.

After stipulated time, check by inserting a toothpick.

Transfer these on to a cooling rack. Once cooled demould the muffins carefully. Enjoy warm with a cup of tea or coffee.

Notes

1. In case you don’t have garlic powder, take 2 garlic cloves and crush them very finely and then add.

2. You may replace Pizza sauce with Tomato sauce/ketchup. But i would strongly recommend to use pizza sauce for best flavor.

3. These muffins can be made ahead and store in the fridge for upto 3 days.

4. If any leftovers,  store in the fridge and reheat them in microwave or Air fryer.

5. I have used big muffin molds however you may use small muffin molds or tray.

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