The ultimate easy snack.

If you’re looking for a satisfying homemade snack without the time and effort of making traditional pizza, these yogurt pizza muffins are sure to become a favourite. They combine all the flavours of pizza with the convenience of a simple muffin recipe, making them perfect for lunchboxes, afternoon snacks, or busy days on the go.

Unlike traditional pizza making, which involves dough rising and careful assembly, these muffins come together quickly using basic pantry ingredients. One of the best things about this recipe is its flexibility. Use fresh homemade yogurt, leftover yogurt, or even homemade whey. We haven’t tested whey, but the recipe is forgiving enough to encourage experimentation.

What makes these yogurt pizza muffins so special is their simplicity and versatility. The batter provides the perfect base for a wide range of flavours and mix-ins, allowing you to customise each batch to suit your tastes.

Try these delicious variations:

Meat lovers: Add cooked sausage or bacon, diced ham, salami, or leftover roast beef or lamb.

Frittata style: Add roasted vegetables such as pumpkin, sweet potato, capsicum, or mushrooms.

Hawaiian: Add ham and pineapple for a tropical twist.

Spice lovers: Add jalapeños, hot salami, spicy Italian sausage, or a pinch of chilli powder.

Canned fish: Add flaked salmon or tuna.

Nutrient-rich: Use whole wheat or spelt flour and add extra grated vegetables.

Gluten-free: Substitute your favourite gluten-free flour blend.

Storage & Meal Prep

These muffins are ideal for making ahead and keeping on hand for busy days. Make a double batch and store them in Luvele Fresh vacuum canisters to help maintain freshness for longer.

Allow the muffins to cool completely before storing. Keep them in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat for a quick and convenient snack whenever you need one.

INGREDIENTS

Butter or olive oil for greasing

Batter
2 cups (300g) plain/all-purpose flour (or sub for GF flour)
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1¼ cups homemade yogurt
¼ cup (60ml) olive oil 

Mix-ins
1 garlic clove minced
1/3 cup red onion finely chopped
80 grams feta crumbled
1/2 cup kalamata olives sliced 
1/3 cup sun-dried tomatoes chopped
1/2 cup fresh capsicum finely diced
1 cup fresh basil leaves (approx. half a cup chopped)
1 ½ cups grated cheese (tasty or cheddar)
1/3 cup grated parmesan cheese

METHOD

1.   Preheat oven to 180°C/350°F
2.   Brush a 12-hole muffin tray with butter or olive oil.
3.   Prepare the mix-in ingredients and set aside.
4.   Combine the flour, baking powder and salt in a large mixing bowl.
5.   In a separate bowl or jug whisk the yogurt, egg, and olive oil.
6.   Pour the yogurt mixture into the dry ingredients and fold until only just combine. Don’t over mix - it’s ok if pockets of flour are still visible.

7.   Add the mix-in ingredients (leaving aside a handful to sprinkle on top). Fold as few times as possible to incorporate. The batter will be thick.
8.   Spoon into muffin tray.
9.   Bake for 25 minutes or until the muffins are golden and spring back when touched.
10.  Leave to cool for 10 minutes, before transferring to cooling rack.
11.  Serve warm or cold.

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