Pizza Muffins with the Thermomix® take 35 minutes and make 12 pieces. A yoghurt-based batter (rather than a yeast dough as in many Vorwerk Community recipes) makes the muffins light and airy in 25 minutes of baking time, with no proving needed. Great for spontaneous birthday parties, buffets, or lunchboxes.
We make them regularly for children’s birthday parties because they come together quickly and have real pizza character without the effort of a classic pizza dough. One serving (1 muffin) has around 230 kcal. In a lunchbox they stay fresh for 2 days.
Pizza Muffins with the Thermomix®
Ingredients 0 / 13 ✓
- 150 g Emmental cheese
- 1 red pepper
- 1 spring onion
- 80 g salami
- 1 garlic clove
- 200 g plain flour (Type 405)
- 100 g Greek yoghurt (10% fat)
- 4 eggs
- 100 g olive oil
- 1 sachet baking powder
- 1 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp hot smoked paprika
Instructions 0 / 9
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1
Grate the cheese.
Cut the Emmental into pieces, place in the mixing bowl and chop for 8 seconds / speed 6, then set aside.
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2
Preheat the oven to 180°C top and bottom heat.
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3
Prepare the remaining ingredients.
Wash the pepper (remove the stalk and seeds) and cut into pieces. Wash the spring onion and cut into pieces. Cut the salami into pieces.
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4
Chop the garlic.
Peel the garlic, place in the mixing bowl and chop for 3 seconds / speed 8, then push down with the spatula.
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5
Chop the vegetables and salami.
Add the pepper, spring onion and salami, chop for 4 seconds / speed 5, then set aside.
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6
Mix the batter.
Add the flour, yoghurt, eggs, oil, baking powder, salt, pepper and paprika and mix for 20 seconds / speed 4.
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7
Add the vegetables and cheese and fold in for 20 seconds / reverse direction / speed 3.5.
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8
Prepare the muffin tin.
Line the holes in the muffin tin with paper muffin cases and distribute the batter evenly between the cases.
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9
Bake the muffins.
Bake on the middle shelf for 25 minutes and leave to cool.
Tip: You can vary the ingredients to your taste. Use ham instead of salami, add olives, and much more.
Video
Nutrition per serving
Yoghurt batter instead of yeast dough: why no proving time
Most pizza muffin recipes (especially from the Vorwerk Community) use a classic yeast dough: flour, yeast, water, prove for 1 hour. We use 200 g flour plus 100 g Greek yoghurt at 10 per cent fat, 4 eggs, 100 g olive oil and 1 sachet of baking powder instead. This gives a quick, no-prove batter.
The benefit: 35 minutes total instead of 90. The flavour difference: yoghurt batter is moister and slightly tangy, while yeast dough would be more traditional. For the pizza look, pepper, spring onion, salami and Emmental go into the batter, which is what makes these proper pizza muffins.
Order in the mixing bowl: cheese, vegetables, batter, cheese
The order matters: 1. Chop Emmental for 8 sec at speed 6, set aside. 2. Chop garlic for 3 sec at speed 8. 3. Chop pepper, spring onion and salami for 4 sec at speed 5, set aside. 4. Mix batter ingredients for 20 sec at speed 4. 5. Fold in vegetables and cheese for 20 sec in reverse direction at speed 3.5.
Reverse direction in the last step is essential. Blending forward would chop the vegetables and cheese too finely, and the muffin would no longer look like pizza. Reverse direction just folds the pieces in without breaking them apart.
Variations: vegetarian, sun-dried tomatoes, sucuk
Vegetarian version: leave out the salami and use 80 g mushrooms cut into pieces or 80 g grated courgette instead. Works just as well and is less fatty.
Mediterranean version: replace the salami with 50 g sun-dried tomatoes in oil, plus 10 black olives, chopped. This is the Italian restaurant-style version.
Turkish version: replace the salami with 80 g Turkish sucuk sausage, plus 1 tsp sumac in the batter. This is the spiced version with an Anatolian character. Both variation ideas come from the recipe community.
Muffin tin setup: paper cases or direct
We use paper muffin cases, which makes removing the muffins easier and cleaner. If you have silicone moulds, skip the paper and fill them directly. With aluminium or non-stick tins without paper cases: grease and flour the tin first, otherwise the batter will stick.
Fill each muffin hole with about 2 tbsp of batter (fill the tin to three-quarters, as the batter rises with the baking powder). If you have a mini muffin tin: 1 tbsp per hole, 15 minutes baking time instead of 25. Makes around 24 mini muffins for finger food buffets.
Pizza muffins: fresh for 2 days, frozen for 2 months
In a sealed container at room temperature they stay fresh for 2 days. In the fridge for 4 days, though they dry out slightly (yoghurt batter has this problem more than yeast dough). Warm for 30 seconds in the microwave before serving and they will be soft again.
Freezing works very well: in resealable bags for up to 2 months. Defrost overnight at room temperature, then warm in the oven at 150°C for 5 minutes. Great for batch-cooked lunchboxes or unexpected guests.
What to serve with pizza muffins
Classic alongside cocktails or as finger food at a standing buffet. Also great warm with tomato soup (1 muffin per person as a side). As breakfast with scrambled eggs. As a lunchbox side for school or the office. With a green salad and yoghurt dip as a light evening meal.
For more children’s birthday ideas: our classic Pizza with the Thermomix® is the more traditional version made with yeast dough.
Goes well with: Tomato sauce, tzatziki and ketchup.
You might also like: Liquorice Caramel Biscuits with the Thermomix®.
