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Pepperoni Pizza Muffins

Sounds too good to be true… this tasty savoury recipe perfectly combines pepperoni pizza and muffins in what can only be described as a match made in food heaven!
  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Pepperoni Pizza Muffins


  • 350g plain flour
  • 2 teaspoons baking powder
  • 1 tablespoon oregano
  • 125g Stork block- melted
  • 250 ml milk
  • 2 medium eggs
  • 250g mature white cheddar cheese - grated
  • 100g diced pepperoni
  • 150g sun dried tomatoes
  • 6 cherry tomatoes - cut in half
  • Salt and pepper - seasoning
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. In large bowl, whisk together flour, baking powder, oregano and seasoning. Then make a well in centre. Whisk together Stork, milk and eggs; pour into well and stir until just mixed.
  2. Add in 150g grated cheddar cheese, sundried tomatoes and 75g pepperoni. Divide among 12 large paper-lined muffin cups. Sprinkle each muffin with the remaining cheese, pepperoni and 1 cherry tomato half.
  3. Bake for 20- 25 minutes until tops are golden brown and cooked through. To check place a skewer into the muffin, if it comes out clean then the muffins are ready. Remove from the oven and leave to cool in the tin for 10 minutes then unmould and transfer to a wirerack. Allow to cool.