Cheesy Pepperoni Pizza Muffins

The photo shows generously topped muffins with visible pepperoni and browned cheese. For a similar result, save some of the cheese and pepperoni for the very top rather than burying everything beneath the sauce.

Ingredients
1 cup self-rising flour
1 cup plain nonfat Greek yogurt
⅓ cup thick pizza sauce
¾ cup shredded part-skim mozzarella cheese, divided
24 small turkey pepperoni slices, or 12 regular-sized slices cut in half
1 teaspoon Italian seasoning, divided
Cooking spray, for the muffin pan

Optional additions

2 tablespoons finely diced bell pepper
2 tablespoons finely diced onion
A pinch of garlic powder
Fresh basil or parsley, for serving
Instructions
Prepare the oven and pan. Preheat the oven to 375°F (190°C). Thoroughly coat a standard 12-cup muffin pan with cooking spray, including the upper edges of the cups. Melted cheese can stick to the pan, so take a moment to cover those edges.
Make the dough. Add the self-rising flour and Greek yogurt to a mixing bowl. Stir with a spoon until the flour is moistened and a soft dough begins to form. Use clean hands to bring it together. The dough should feel slightly tacky, but you should be able to portion it. If it is too sticky to handle, dust your hands with a small amount of flour. Avoid adding a lot of extra flour, which can make the baked muffins dense.
Divide the dough. Separate the dough into 12 roughly equal pieces. Place one piece in each muffin cup. With lightly floured fingertips, press the dough across the bottom and partway up the sides. It does not need to look perfectly even. This shallow dough cup gives the sauce and toppings a place to sit.
Add the sauce. Spoon about 1 teaspoon of pizza sauce into each dough cup and spread it gently. Use a thick sauce and keep the layer modest. Too much sauce can leave the dough in the center wet after baking.
Layer the toppings. Sprinkle about half of the mozzarella over the sauce. Add half of the pepperoni and a light sprinkle of Italian seasoning. If using diced vegetables, add a small pinch to each muffin now. Finish with the remaining mozzarella and pepperoni, placing a few pepperoni pieces where they will be visible on top. Sprinkle with the remaining Italian seasoning.
Bake. Place the muffin pan on the middle oven rack. Bake for 18–22 minutes, until the dough is cooked through, the cheese is melted, and the tops have golden spots. Ovens vary, so begin checking at 18 minutes. If the cheese browns before the dough is done, loosely cover the pan with foil for the final few minutes.
Cool and serve. Let the muffins rest in the pan for 5 minutes. Carefully run a thin knife around any edges where cheese has stuck, then lift out the muffins. Serve warm while the cheese is soft and stretchy.
Tips for the Best Pizza Muffins

Use thick pizza sauce. A watery sauce can soak into the small dough bases. If yours looks thin, stir it well and use only a little in each muffin cup. You can put extra warmed sauce on the side for dipping.

Keep the toppings small. Finely diced vegetables and small pepperoni pieces sit neatly on the muffins. Large pieces can slide off as the cheese melts. If you want the browned, generously topped look shown in the photo, place a little cheese and pepperoni on the surface of each muffin just before baking.

Do not overwork the dough. Mix only until it comes together. The flour and yogurt make a quick dough, and prolonged kneading is unnecessary. A little stickiness is normal.

Check the centers. The tops may look ready before the dough underneath has finished baking. Lift one muffin carefully and check that its base looks set rather than damp. If necessary, return the pan to the oven for a few more minutes.

Grease the pan well. Cheese can bubble over the sides and crisp against the metal. Cooking spray helps the muffins release, and a short rest after baking makes them easier to remove without tearing.

Serving Ideas

Serve the muffins as a snack with a small bowl of warm pizza sauce for dipping. For lunch, add a green salad or sliced cucumbers and fruit. They also work well on a party tray because guests can pick up a muffin without needing a plate or pizza cutter.

If you are preparing them for children, let the muffins cool until the cheese is no longer very hot. Pack cooled muffins in a lunch container with a separate portion of sauce. They can be eaten at room temperature if kept and transported appropriately, though they taste best warm.

For a different flavor, replace the pepperoni with a small amount of cooked chicken, finely chopped mushrooms, or diced peppers. Cook watery vegetables such as mushrooms first, then let them cool before adding them. This helps prevent excess moisture in the dough.