Garlic Butter Pizza Cupcakes: Easy Homemade Pizza Muffins

5 from 17 votes

These muffins are cheesy, quick to make, and baked in a muffin tin. A simple snack or party appetizer everyone will enjoy.

Prep Time20

Cook Time35

Total Time40

Cuisine: American, Italian

Servings:

Calories: 251kcal

1 pound pizza dough use store-bought or make my 4-Ingredient Italian Pizza Dough Recipe
14 oz mozzarella cheese shredded is best for layering
1 cup tomato sauce or a classic marinara
7 tablespoon butter (¾ stick)
2 large garlic cloves freshly minced is best
¼ cup fresh parsley finely chopped
* optional meats as desired – salami, pepperoni or mini pepperonis, ham, or precooked sausage work great

Start with the dough. If you’re using homemade pizza dough, let it rise for 60 minutes until doubled in size. Store-bought works too—just bring it to room temperature so it’s easy to shape.
Preheat your oven to 180°C (350°F / Gas Mark 4) so it’s nice and hot when you’re ready to bake.
Melt the butter, then stir in minced garlic and chopped parsley. Set the mix aside—you’ll brush it on later for that buttery finish.
Line a 12-cup muffin tin with parchment squares or muffin liners. Add a spoonful of shredded mozzarella to each cup.
Pinch off small bits of dough, press into circles, and place one piece over the cheese. Add more mozzarella, a spoon of tomato sauce, and your choice of fillings—ham, salami, or pepperoni all work great.
Cover with another dough circle, then top with a bit more mozzarella, tomato sauce, and a drizzle of garlic butter parsley mix.
Let the muffins rest in a warm spot for 10 minutes, then bake for 35 minutes until golden and bubbly.
Cool for a few minutes before removing them from the tin. You’ll get 12 cheesy pizza muffins—perfect for sharing or snacking.

Air Fryer Baking Instructions:
Bake muffins in a single layer at 350°F (180°C) for 10–12 minutes, until golden and cooked through.

Storage & Reheating:

Refrigeration: Store cooled muffins in an airtight container for up to 4 days.
Freezing: Freeze baked muffins in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.
Reheating: Warm in an air fryer at 320°F (160°C) for 3–5 minutes, or in a 350°F (180°C) oven for 5–10 minutes for crispiness. Avoid microwaving if you want a crunchy crust.

Ingredient Prep Tip: For a crispier bottom, grease muffin tins and sprinkle with cornmeal or semolina before adding dough (skip if using liners).

Make-Ahead Tip: Assemble muffins a few hours ahead and refrigerate. Let sit at room temperature before baking.

Dough Note: Homemade dough can be made up to 2 days in advance and stored in the fridge. Bring to room temperature before assembling.