Mediterranean Pizza Muffins Recipe

These Mediterranean Pizza Muffins are savory, cheesy, and bursting with the bold, sunny flavors of the Mediterranean. Imagine everything you love about a Mediterranean pizza—feta, olives, sun-dried tomatoes, and roasted peppers—packed into a soft, fluffy muffin. They make a perfect grab-and-go breakfast, snack, or side for soups and salads.

Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12 muffins

Ingredients

Dry Ingredients:

2 cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

Wet Ingredients:

1 large egg

1 cup milk

¼ cup sour cream or plain yogurt

¼ cup vegetable oil

1 clove garlic, minced

Add-Ins:

2 cups shredded cheddar cheese

½ cup crumbled feta cheese

½ cup sliced green olives

½ cup sun-dried tomato strips

½ cup chopped roasted peppers

½ cup sliced green onions

Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease with oil or non-stick spray.

Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

Combine the Wet Ingredients:
In another bowl, whisk the egg, milk, sour cream (or yogurt), vegetable oil, and minced garlic until smooth.

Mix Wet and Dry:
Pour the wet mixture into the dry ingredients. Stir gently until just combined—avoid overmixing to keep the muffins light and fluffy.

Fold in Add-Ins:
Add the cheddar cheese, feta, olives, sun-dried tomatoes, roasted peppers, and green onions. Fold until evenly distributed.

Fill Muffin Cups:
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.

Bake:
Bake for 18–22 minutes, or until golden on top and a toothpick inserted in the center comes out clean.

Cool and Serve:
Let the muffins cool for 5 minutes in the pan, then transfer them to a wire rack. Serve warm or at room temperature.

Tips & Variations

Don’t overmix the batter.
Mix the wet and dry ingredients just until combined. Overmixing makes the muffins dense and heavy instead of soft and fluffy.

Use quality Mediterranean ingredients.
Choose flavorful sun-dried tomatoes packed in oil, briny green or Kalamata olives, and good feta for the best taste. These ingredients are the flavor backbone of the recipe.

Customize the cheese.
You can replace cheddar with mozzarella, provolone, or a mix of Italian cheeses for a different flavor profile. Goat cheese also works well with feta for extra tang.

Add herbs for aroma.
For a more Mediterranean touch, stir in a teaspoon of dried oregano, basil, or thyme. Fresh parsley or rosemary can also add a fragrant finish.

Make it spicy (optional).
Add a pinch of chili flakes or diced jalapeños to the batter for a bit of heat.

Turn them into mini muffins.
For bite-sized snacks or party appetizers, use a mini muffin tin and bake for 10–12 minutes instead.

Make ahead and store.
These muffins keep well for up to 3 days in an airtight container at room temperature. Reheat them briefly in the oven or microwave before serving. They can also be frozen for up to 2 months — just thaw and warm before eating.

Great serving ideas.
Serve alongside tomato soup, salad, or as a side for grilled chicken or fish. They’re also perfect on their own as a savory breakfast or picnic snack.

Q&A

Q: Can I make these muffins gluten-free?
Yes. Use a 1:1 gluten-free all-purpose flour blend. The texture may be slightly more crumbly, but the flavor stays great.

Q: Can I use whole wheat flour instead of all-purpose?
You can. The muffins will be denser and have a slightly nutty flavor. Try replacing half the flour with whole wheat to keep them soft.

Q: Can I make these without eggs?
Yes. Substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit 5 minutes). The muffins will still rise nicely.

Q: How do I keep them moist?
The combination of oil, sour cream (or yogurt), and cheese keeps the muffins tender. Don’t overbake — remove them as soon as a toothpick comes out clean.

Q: What can I serve these with?
They pair perfectly with soups, salads, or even as a savory breakfast with a side of scrambled eggs or avocado.

Nutrition

(Per Muffin, Approximate)

Calories: 210 kcal

Protein: 7 g

Carbohydrates: 16 g

Fat: 13 g

Saturated Fat: 5 g

Fiber: 1 g

Sugar: 2 g

Sodium: 310 mg

Calcium: 120 mg

(Values will vary depending on ingredients and cheese types used.)

Conclusion

These Mediterranean Pizza Muffins bring all the vibrant flavors of a Mediterranean pizza into a compact, cheesy muffin that’s easy to make and even easier to love. Each bite delivers a mix of savory feta, rich cheddar, and tangy sun-dried tomatoes balanced by fresh herbs and roasted peppers.

They’re ideal for meal prep, picnics, or quick lunches — satisfying, flavorful, and versatile. Serve them warm, enjoy them on the go, or add them to a Mediterranean-style platter for a simple yet impressive dish.