Carnivore Pizza Muffins

Carnivore Pizza Muffins are the hearty, meat-packed snack I reach for when regular muffins just won’t cut it. Growing up in the Midwest, I learned that good food doesn’t have to be complicated, it just needs the right flavors working together.

There’s something wonderfully satisfying about biting into a warm muffin loaded with pepperoni, sausage, and melted cheese. These remind me of the Sunday mornings when my grandmother would transform leftover breakfast sausage and whatever cheese she had on hand into something the whole family loved. She called them her “everything but the kitchen sink” muffins, and they disappeared faster than her famous biscuits. The smell of these baking fills your kitchen with that irresistible pizza aroma, making it nearly impossible to wait the full cooling time before digging in.

Why These Pizza Muffins Work Every Time

I’ve been making savory muffins for years, and this recipe has become one of my most requested. What started as a way to use up leftover meats has turned into a staple in my kitchen.

These carnivore pizza muffins deliver on several fronts. They use ingredients you likely have in your pantry and fridge, come together in about 40 minutes from start to finish, and freeze beautifully for quick breakfasts or snacks later. The texture stays tender and moist, not dry like some savory muffins can be. You can swap the meats based on what you have available, and they work equally well for breakfast, lunch boxes, or party appetizers.

What Goes Into These Muffins

All-purpose flour forms the base that holds everything together while staying tender. I always use a light hand when mixing to avoid tough muffins.

Baking powder gives these the rise they need without making them too fluffy. The amount here creates a sturdy muffin that can handle all the mix-ins.

Garlic powder adds that pizza-like flavor without needing fresh garlic. In my kitchen, I prefer the granulated kind over garlic salt for better control of the seasoning.

Milk provides moisture and helps create a tender crumb. Whole milk works best, but I’ve used 2% in a pinch with good results.

Butter adds richness and flavor. I melt it and let it cool slightly before mixing so it doesn’t scramble the eggs.

Mozzarella cheese melts into pockets of gooey goodness throughout each muffin. I shred my own from a block because pre-shredded cheese has coating that prevents it from melting as smoothly.

Pepperoni brings that classic pizza flavor. Chopping it into smaller pieces distributes the flavor better than leaving slices whole.

Cooked sausage adds hearty, savory depth. I brown it ahead and drain off the excess fat to keep the muffins from getting greasy.

Bacon bits contribute a smoky element. Real bacon works better than the shelf-stable kind, which can taste artificial.

Parmesan cheese gives a sharp, salty finish that balances the milder mozzarella.

Oregano and basil are the herbs that make these taste like pizza. Dried herbs work perfectly here since they’re mixed into the batter.

How to Make Carnivore Pizza Muffins

Step 1. Preheat your oven to 375°F and prepare a 12-cup muffin tin by greasing it well or lining with paper cups. I’ve learned that a good greasing prevents any cheese from sticking to the pan.

Step 2. Whisk together the flour, baking powder, salt, and garlic powder in a large bowl. Make sure there are no lumps of baking powder, as they can create bitter spots in the finished muffins.

Step 3. In a separate bowl, combine the milk, melted butter, and eggs, whisking until everything is well blended. The butter should be cool enough that it doesn’t cook the eggs when you mix them.

Step 4. Pour the wet ingredients into the dry ingredients and stir just until the flour disappears. Betty always reminded me that overmixing makes tough muffins, so stop as soon as you no longer see dry flour.

Step 5. Fold in the mozzarella, pepperoni, sausage, bacon bits, Parmesan, oregano, and basil, stirring gently until everything is distributed throughout the batter. If you want a little heat, add the red pepper flakes now.

Step 6. Divide the batter among the 12 muffin cups, filling each about two-thirds full. I use a large cookie scoop to keep them all the same size, which helps them bake evenly.

Step 7. Bake for 18 to 22 minutes, checking at 18 minutes by inserting a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs. If you see wet batter, give them a few more minutes.

Step 8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. This cooling time helps them set up so they don’t fall apart when you remove them.

Keeping These Muffins Fresh

I typically store leftover carnivore pizza muffins in an airtight container in the refrigerator, where they stay fresh for up to 4 days. The cheese and meat fillings mean these need to be refrigerated rather than left at room temperature.

For longer storage, these freeze beautifully. I place cooled muffins in a freezer bag, pressing out as much air as possible, and they keep for up to a month. Betty’s freezing method of wrapping each muffin individually in plastic wrap before bagging works well because you can pull out just one or two at a time.

For the best texture, I reheat refrigerated muffins in a 350°F oven for about 8 minutes or in the microwave for 30 to 45 seconds. Frozen muffins can go straight from the freezer to a 350°F oven for 15 to 18 minutes, or you can thaw them overnight in the fridge first.

Perfect Partners for These Muffins

These carnivore pizza muffins pair wonderfully with several options that round out the meal. A simple green salad with Italian vinaigrette provides a fresh, crisp contrast to the rich, savory muffins. For breakfast, serve them alongside scrambled eggs or a vegetable frittata.

Marinara sauce makes an excellent dipping sauce that enhances the pizza flavor. I often serve a small bowl of warmed marinara on the side. Pepperoni pizzadillas offer similar pizza-inspired flavors if you’re feeding a crowd, while cheesy garlic chicken wraps provide another handheld option for casual gatherings.

For party spreads, consider pairing these with mozzarella pepperoni croissant rolls or pepperoni pizza bombs to create a full pizza-themed appetizer table. A simple tomato soup or easy taco soup also complements the muffins nicely for a more substantial meal.

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