Giant pesto pizza muffins recipe

Published: April 23, 2020

a batch of pizza muffins By Pramio Garson/Shutterstock

Who hasn’t eaten leftover cold pizza in the morning? This tasty, savoury muffin works for brunch, lunch, or snack time. Or, pair it with a hearty soup for a simple dinner. 

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Muffin Batter

2 cups + 1 tbsp all-purpose flour

2 tbsp granulated sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1½ tsp Italian seasoning

1½ cups pizza-blend cheese, shredded

¼ cup Parmesan cheese, grated

2 tbsp sundried tomatoes, finely chopped

2 egg whites

1½ cups buttermilk

⅓ cup vegetable oil

Filling & Topping

8 tsp pesto

8 tsp pizza-blend cheese, shredded

8 tsp Parmesan cheese, grated

1) Combine flour, sugar, baking powder, baking soda, salt, and Italian seasoning in a large bowl. Stir in cheeses and sundried tomatoes. 

2) Beat egg whites, buttermilk, and oil together. Add to dry ingredients, stirring just until blended. Fill 8 greased muffin cups almost halfway. Add ½ tsp pesto to each. Sprinkle ½ tsp of each cheese on top. Cover with remaining batter. Top each muffin with remaining pesto, spreading it out a little. Sprinkle remaining cheeses over pesto.

3) Bake in preheated 375°F oven 18-23 minutes or until muffin top springs back when lightly touched. Makes 8 large muffins.


Grease around the edges of the muffin cups to keep the tops from sticking.

If you don’t have pre-packaged pizza-blend cheese, combine grated Cheddar and mozzarella cheeses.

Muffins freeze well. Check out these tips for freezing leftovers.

This recipe was originally published in the April/May 2001 issue of Cottage Life.

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