Sourdough Discard Pizza Muffins – Kid-Friendly Mini Savory Snack

Your New Favorite Snack is a Tiny Pizza Muffin

Hey friends, Beau here! Let’s talk about one of life’s little kitchen miracles: the moment you realize you can turn that jar of sourdough discard sitting on your counter into something utterly irresistible. If you’ve ever looked at your starter and thought, “There has to be a better use for you than just pancakes,” my friend, you are in for the happiest of treats.

I’m talking about Sourdough Discard Pizza Muffins. Imagine this: the cozy, tangy flavor of sourdough, baked into a fluffy, muffin-shaped vessel, and absolutely stuffed with melted mozzarella, zesty pizza sauce, and your favorite toppings. They’re like the love child of a pizza bagel and a popover, and they are here to solve your snack-time woes forever.

These little guys are the ultimate crowd-pleaser. They’re a hit in lunchboxes, a lifesaver for after-school hunger pangs, and the perfect finger food for game day gatherings. Best of all, they come together in about 10 minutes of active time. No kneading, no rising, no fuss. Just mix, scoop, bake, and bask in the cheesy, savory glory. So, let’s rescue that discard and make some magic happen!

The Night We Invented Pizza Muffins

This recipe was born out of a classic “What’s for dinner?” panic on a busy Wednesday night. My fridge was looking pretty sad, but I had my trusty jar of sourdough discard, a half-used bag of mozzarella, and a lone tube of pepperoni. My daughter, who was about six at the time, was adamant that pizza was the only acceptable answer.

As I stared into the abyss of my nearly empty pantry, inspiration struck. What if I could make a pizza… that you could eat with one hand… without the wait? I whipped up a quick batter, let her sprinkle in the cheese (and a few extra pepperonis for good luck), and popped them in the oven. The smell alone was a victory. When we pulled out those puffy, golden-brown muffins and she took her first bite, her eyes got wide. “Pizza cupcakes!” she declared. And just like that, a Feastical family staple was born. It’s a reminder that some of the best recipes aren’t planned—they’re discovered in a moment of happy, hungry chaos.

Gathering Your Pizza Muffin Squad

Here’s the dream team of ingredients that makes these muffins so special. I’ve included some chef-y insights and easy swaps so you can make this recipe your own.

• 1 cup sourdough discard (unfed): This is your secret weapon! It adds a wonderful tangy depth and tender crumb. Don’t have a full cup? You can scale the recipe down, or just use what you have—the recipe is very forgiving. Chef’s Insight: The thickness of your discard can vary. If it’s very thick, your batter will be thicker. If it’s quite runny, you might need a touch less milk.
• 1 large egg: Our binding agent and leavening helper. It gives the muffins structure and a lovely puff.
• ¼ cup milk: Whole milk will give you the richest flavor, but any milk—even a plant-based one like oat or almond—works perfectly here. It’s all about getting the right, spoonable batter consistency.
• ½ cup shredded mozzarella cheese: For that iconic, stretchy, gooey pizza pull. I like to shred my own from a block, as it melts better than the pre-shredded kind (which is coated in anti-caking agents).
• 2 tablespoons pizza sauce or tomato paste: This is where the “pizza” flavor really shines. Pizza sauce will give you a more robust flavor, while tomato paste will create a more concentrated, slightly tangier base.
• ½ teaspoon Italian seasoning: The aromatic soul of the dish! If you don’t have a blend, a pinch each of dried oregano, basil, and thyme will do the trick.
• ½ teaspoon baking powder: This is our rising star! It’s what gives these muffins their quick lift and airy texture, so make sure yours is fresh.
• Pinch of salt: Never forget the salt! It balances the tang of the sourdough and enhances all the other flavors.
• ¼ cup mini pepperoni or chopped cooked sausage (optional): The classic “za topping. Mini pepperonis are the perfect size, but chopped-up regular pepperoni or cooked Italian sausage are fantastic too.
• Optional Mix-ins (get creative!): Chopped olives, finely diced bell peppers, sautéed mushrooms, a handful of spinach, or even a few pineapple chunks if you’re feeling controversial!

Let’s Build These Flavor Bombs: A Step-by-Step Guide

Ready to see how easy this is? Follow these steps, and you’ll be snacking in no time. I’ve packed this section with my favorite kitchen hacks to ensure your pizza muffins are perfect every single time.

1. Preheat and Prep: Fire up your oven to 375°F (190°C). While it’s heating, generously grease a mini muffin tin with butter or non-stick spray. Chef’s Hack: For super easy cleanup, I’m a huge fan of using those floured baking sprays—they create a non-stick dream! Don’t have a mini tin? A regular muffin tin works too; just increase the bake time by 5-7 minutes.
2. The Wet Team Assembles: In a medium-sized bowl, grab a whisk and get to work on the sourdough discard, egg, milk, and pizza sauce. Whisk it until it’s smooth and beautifully homogenous. You’re looking for a consistency similar to a thick pancake batter. Chef’s Tip: If your discard is super thick and cold from the fridge, let it sit out for 15-20 minutes first. It will mix much more easily!
3. Bring in the Flavor Crew: Now, switch to a spatula. Dump in the shredded mozzarella, Italian seasoning, baking powder, salt, and all your chosen mix-ins (pepperoni, veggies, etc.). Gently fold everything together until it’s just combined. Important Chef’s Note: Don’t overmix! A few streaks are totally fine. Overmixing can lead to tough muffins, and we want them light and tender.
4. Scoop and Fill: Using a small cookie scoop or two spoons, portion the batter into your prepared muffin cups. Fill them almost to the top! Unlike traditional sweet muffins, this batter doesn’t rise dramatically, so a generous fill gives you a nice, substantial muffin top. Pro Tip: For an extra cheesy finish, press a couple of extra mini pepperonis or a small pinch of cheese on top of each muffin before baking.
5. Bake to Golden Perfection: Slide the tin into your preheated oven and bake for 15-18 minutes. You’ll know they’re done when the tops are puffed, firm to the touch, and have a gorgeous golden-brown color around the edges. Chef’s Secret: Ovens can be sneaky. If you have a hot spot, rotate the pan halfway through baking for an even color.
6. The Hardest Part: Let Them Rest! Pull the tin out of the oven and let it cool on a wire rack for at least 5 minutes. I know, the aroma is torture, but this rest period is crucial. It allows the muffins to set up, making them much easier to pop out without falling apart. Then, use a small offset spatula or a butter knife to gently loosen and lift them out.

How to Serve Your Savory Masterpieces

Now for the fun part: eating! These pizza muffins are incredibly versatile. Serve them straight from the oven while the cheese is gloriously molten and stretchy. They’re a fantastic standalone snack, but let’s kick it up a notch.

For a quick lunch or light dinner, pair them with a simple green salad dressed with a sharp Italian vinaigrette to cut through the richness. Dunking is highly encouraged! Serve a small bowl of warm marinara sauce or creamy ranch dressing on the side for the ultimate dipping experience.

They are also the undisputed champion of packed lunches. Let them cool completely before tucking them into a lunchbox. They taste fantastic at room temperature, making them a surefire win for kids and adults alike. For a party, pile them high on a platter and watch them disappear faster than you can say “Feastical!”

Mix It Up! 5 Tasty Twists on the Classic

Once you’ve mastered the basic recipe, the pizza muffin world is your oyster! Here are a few of my favorite variations to keep things exciting.

• Veggie Supreme: Skip the meat and load up with finely chopped mushrooms, black olives, bell peppers, and red onions. A handful of fresh spinach, roughly chopped, works wonders too.
• Hawaiian Delight: For all you pineapple-on-pizza lovers, this one’s for you! Fold in a ¼ cup of well-drained crushed pineapple and a few tablespoons of chopped ham alongside the mozzarella.
• Three-Cheese Italian: Amp up the cheese factor! Use a blend of mozzarella, freshly grated Parmesan, and a sprinkle of sharp provolone for a more complex, nutty flavor.
• Breakfast Pizza Muffins: Who says pizza is just for lunch? Swap the pizza sauce for a tablespoon of maple syrup, use cooked breakfast sausage or crumbled bacon, and add a handful of cheddar cheese. Perfect for on-the-go mornings!
• Spicy ‘Nduja Kick: For a grown-up twist, add a tablespoon or two of spicy ‘nduja or some chopped pepperoncini. A little chili flake mixed into the batter never hurt anybody either!

Beau’s Kitchen Notes & Stories

This recipe has seen a lot of love and experimentation in my kitchen. Over time, I’ve learned that it’s incredibly resilient. I once accidentally doubled the baking powder in a sleepy morning haze, and you know what? We got super-domed, extra-airy muffins that were a hilarious (but still delicious) success.

The beauty of this recipe is its flexibility. It’s a blank canvas for your fridge clean-out endeavors. That little bit of leftover taco meat? The last of the feta cheese? The last few spoonfuls of pesto? Toss it in! I’ve made a “Greek” version with feta, spinach, and oregano that was out of this world. Don’t be afraid to play with your food—that’s where the real magic happens.

Your Pizza Muffin Questions, Answered!

I’ve gotten a lot of questions about these over the years, so here are the answers to the most common ones.

• Q: Can I use active sourdough starter instead of discard?
  A: Absolutely! The recipe works exactly the same. The discard just gives you that distinct, tangy sourdough flavor we all love.
• Q: My muffins stuck to the pan! What did I do wrong?
  A: Oh, we’ve all been there! First, make sure you greased the pan really, really well. Second, and this is key, let them cool in the pan for 5-10 minutes before trying to remove them. This allows the structure to set. Using a small silicone spatula to gently lift them out is my go-to move.
• Q: Can I freeze these for later?
  A: You bet! These are a freezer superhero. Let them cool completely, then pop them into a single layer on a baking sheet to “flash freeze” for an hour. Once solid, transfer them to a freezer bag. They’ll keep for up to 3 months. Reheat straight from frozen in a 350°F oven or toaster oven until warm and crispy.
• Q: My batter seems too thick/thin. Help!
  A: No worries! Sourdough discard consistency is the wild card here. If it’s too thick (like it won’t pour), add a tablespoon of milk at a time until it loosens up. If it’s too thin (like soup), you can add a tablespoon of all-purpose flour to thicken it, or just know you’ll have a slightly denser, more custardy muffin—which is also delicious!

Sourdough Discard Pizza Muffins : Cheesy, Savory & Snackable

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• Author: BeauCollier

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Description

Turn your sourdough discard into irresistible mini pizza muffins! Tangy sourdough, gooey mozzarella, zesty pizza sauce, and your favorite toppings baked into muffin-shaped perfection. Ideal for lunchboxes, after-school snacks, or game day treats.

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Ingredients

Scale 1x2x3x

• 1 cup sourdough discard (unfed)

• 1 large egg

• ¼ cup milk (dairy or non-dairy)

• ½ cup shredded mozzarella cheese

• 2 tbsp pizza sauce or tomato paste

• ½ tsp Italian seasoning (or pinch each dried oregano, basil, thyme)

• ½ tsp baking powder

• Pinch of salt

• ¼ cup mini pepperoni or chopped cooked sausage (optional)

• Optional mix-ins: chopped olives, bell peppers, mushrooms, spinach, pineapple

Chef’s Tips:

• Shred cheese from a block for best melt.

• Leftovers or pantry finds can be tossed in—think feta, pesto, or taco meat!

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Instructions

• Preheat & Prep: Heat oven to 375°F (190°C). Grease a mini muffin tin generously with butter or non-stick spray.

• Mix Wet Ingredients: In a medium bowl, whisk sourdough discard, egg, milk, and pizza sauce until smooth. The consistency should resemble thick pancake batter.

• Add Flavor: Fold in mozzarella, Italian seasoning, baking powder, salt, pepper, and optional mix-ins. Fold gently—overmixing can make muffins tough.

• Scoop & Fill: Portion batter into mini muffin cups, filling almost to the top. Optional: press a few extra mini pepperonis or cheese on top for a golden finish.

• Bake: 15–18 minutes, until muffins are puffed, firm, and golden brown. Rotate pan halfway if needed for even baking.

• Cool Slightly: Let muffins rest in the pan for 5 minutes before gently lifting onto a wire rack. This ensures they hold their shape.

Notes

• Snack: Eat warm straight from the oven.

• Lunch or Light Dinner: Pair with a simple green salad.

• Dipping: Serve with warm marinara or ranch.

• Lunchboxes: Let cool completely before packing.

Nutritional Information (A Quick Bite-Sized Breakdown)

Now, I’m a chef, not a dietitian, but I know many of you like to have a general idea of what you’re eating. The following is an approximate nutritional breakdown per mini muffin, based on a batch of 18, using the base recipe with mini pepperoni. Remember, this can vary based on your specific ingredients and any substitutions you make!

• Calories: 75
• Protein: 4g
• Fat: 4g
• Carbohydrates: 5g
• Fiber: 0.5g
• Sugar: 1g
• Sodium: 130mg

These muffins offer a nice balance of protein from the egg and cheese and carbs from the sourdough, making them a satisfying snack. To lighten them up, you can use part-skim mozzarella and load up on veggie mix-ins!

Final Thoughts

And there you have it, my friends—the humble, glorious Sourdough Discard Pizza Muffin. It’s a recipe that proves you don’t need fancy techniques or expensive ingredients to create something truly special and satisfying. It’s about having fun in the kitchen, reducing waste, and sharing delicious, feel-good food with the people you love.

So, the next time that jar of discard gives you a sad look from the fridge, you know exactly what to do. Whip up a batch of these cheesy, savory wonders. I have a feeling they’ll become a regular in your home, just like they are in mine.

Happy baking! And if you make them, I’d love to see your creations. Tag me @Feastical on social media so I can share in the cheesy, pizza-muffin joy!

– Beau

Prep Time: 10 minutes | Cook Time: 15-18 minutes | Total Time: 25-28 minutes | Servings: 18-20 mini muffins | Skill Level: Easy

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