These Morning Pizza Muffins are savory, cheesy, herby, and packed with all those familiar pizza-style flavors without needing to roll out a single piece of dough. Whole wheat flour forms the base, while sun-dried tomatoes, basil, oregano, tomato paste, garlic, and dairy-free cheddar bring plenty of flavor. I like these for breakfast, brunch, lunchboxes, or those mornings when sweet muffins just aren't going to cut it.
Try my Chocolate Zucchini Oat Muffins recipe.
Try my Egg Broccoli and Ham Breakfast Muffins recipe.
Try my Spinach Feta Muffins recipe.
→ Start by preheating your oven to 350°F (180°C).
→ Line a 12-hole muffin pan with silicone liners or lightly grease the muffin cups. Paper liners can work too, but silicone tends to release savory muffins a little more easily.
→ Grab a large mixing bowl and add the whole wheat flour, baking powder, and dried oregano.
→ Give everything a quick stir so the baking powder and herbs are evenly distributed.
→ Now add the chopped basil, sun-dried tomatoes, shredded dairy-free cheddar, olive oil, oat milk, tomato paste, and garlic powder.
→ Stir everything together just until you have an evenly combined muffin batter.
→ Don't keep mixing once everything has come together. Whole wheat flour can make muffins a little dense if the batter gets overworked.
→ Divide the batter evenly between the 12 muffin cups.
→ Pop the tray into the oven and bake for 25 minutes.
→ Take the muffins out and sprinkle the remaining dairy-free cheddar over the tops.
→ Return them to the oven for another 5 minutes, or until the cheese has melted and the muffins are cooked through.
→ Remove the tray from the oven and let the muffins sit for a few minutes.
→ Then transfer them to a wire rack to cool slightly before serving.
Try my Cheesy Broccoli Muffins recipe next.
Whole wheat flour: All-purpose flour can be used if you prefer a lighter muffin.
Oat milk: Soy, almond, or another unsweetened plant milk will work.
Dairy-free cheddar: Use another plant-based shredded cheese you enjoy.
Sun-dried tomatoes: Chopped roasted red peppers make a good alternative.
Fresh basil: Fresh parsley can work, although the flavor will be less pizza-like.
Olive oil: A neutral vegetable or avocado oil can be substituted.
Tomato paste: Thick pizza sauce can work in a pinch, although the flavor will be slightly milder.
Try my Broccoli Cheese Egg Muffins recipe.
Add finely chopped bell pepper to the batter.
Mix in sliced black olives for an even stronger pizza flavor.
Add a pinch of red pepper flakes for some heat.
Try chopped mushrooms, but sauté them first so they don't release too much moisture into the muffins.
Add finely chopped spinach for extra greens.
Mix a little nutritional yeast into the batter for more savory flavor.
Add vegan pepperoni pieces if you want to push the pizza theme even further.
A sprinkle of Italian seasoning can replace the oregano if that's what you have.
Try my Breakfast Egg Sausage Muffins recipe.
Drain the sun-dried tomatoes well. Too much oil can make the muffins greasy.
Don't overmix the batter. Stir only until everything is combined.
Use finely chopped ingredients. Large pieces of tomato or basil can make the muffins harder to hold together.
Divide the batter evenly. This helps all 12 muffins bake at the same rate.
Check for doneness before topping. After 25 minutes, the muffins should already be mostly baked before the cheese goes on.
Let them cool briefly. The texture firms up as the muffins cool.
Use silicone liners if possible. They're especially useful for savory muffins that may stick to regular paper liners.
Try my Cheesy Bacon and Veggies Breakfast Muffins recipe.
Store-brand whole wheat flour and oat milk work perfectly well.
Sun-dried tomatoes packed in oil can be expensive, so look for store brands or larger jars.
Use whichever dairy-free shredded cheese is on sale.
Fresh basil can be replaced with a little extra dried oregano or dried basil if fresh herbs are expensive.
You can also skip some of the topping cheese and use a lighter sprinkle on each muffin.
If you already have leftover roasted vegetables, finely chop them and use them instead of buying additional toppings.
Serve these pizza muffins with:
For breakfast, I like them warm with fruit or avocado on the side.
For lunch, pair a couple of muffins with soup or salad.
They also work really well as an afternoon savory snack.
These muffins are particularly handy for busy mornings.
Bake a full batch, let them cool completely, and store them in the refrigerator.
Then you can grab one or two whenever you need a quick breakfast or snack.
They're also easy to pack for work, school lunches, road trips, or picnics.
Let the muffins cool completely before storing them.
Keep them in an airtight container in the refrigerator for up to 4 days.
For a warm muffin, microwave one for around 15–20 seconds, or heat several in a 325°F (165°C) oven until warmed through.
You can also freeze them.
Wrap the cooled muffins individually or place them in a freezer-safe container and freeze for up to 2 months.
Let them thaw overnight in the refrigerator or reheat gently from frozen.
These Morning Pizza Muffins are an easy way to bring savory pizza flavors into breakfast without turning breakfast into actual pizza.
The sun-dried tomatoes, basil, oregano, garlic, tomato paste, and dairy-free cheddar give them plenty of flavor, while the whole wheat flour keeps them hearty enough for a proper morning snack.
They're also one of those recipes that becomes even more useful after the first day. Make a dozen, stash a few in the fridge or freezer, and you've got an easy grab-and-go option ready whenever you need it.
I love these Morning Pizza Muffins when I'm craving a savory breakfast! 🍕🧁 Sun-dried tomatoes, basil, oregano, tomato, and dairy-free cheese pack them with pizza flavor.
Transfer the muffins to a wire rack and allow them to cool slightly before serving.Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
