I love portable foods. These Pepperoni Pizza Babka Muffins are sure to be a family favorite once you try them. Perfect for snacks, appetizers, or even an evening meal. You will fall in love with them!
Please Those Picky Eaters with these Pepperoni Pizza Babka Muffins
Do you have picky eaters? I know that there are a ton of different things that I know my family just does not like to eat.
Everyone is different. I eat just about anything and everything (except pineapple. That’s just gross.) as does my husband. But with two young adults now in the household too, things change.
You would not believe the difference in how my refrigerator and freezer have changed since they have moved in. It’s a sea of convienece foods to rival the best stocked aisles in the grocery store.
And It Bugs Me…. Badly
To avoid the endless sea of frozen chicken and nugget dinners, I make a big batch of these Pepperoni Pizza Babka muffins to pop in the freezer to deal with both the picky eaters and the need to graze that my brood seems to have.
Don’t Be Scared of Dough
Making these may seem daunting. I know a lot of people are afraid of homemade dough. Let me tell you, with just a little help from my KitchenAid mixer, this dough comes together perfectly every time.
Tossing all the ingredients into the mixer bowl is simple, and then the mixer does all the work. If you don’t have a KitchenAid Stand Mixer, invest in one as soon as possible!!
Pepperoni Pizza Babka Muffins
These may look difficult to make, but really it’s just like making a cinnamon roll or pumpkin roll. They may not look pretty or perfect, but you’ll definitely forgive the unbaked ugliness once you see how they come out of the oven.
Another trick I use to make these even easier to bake and clean up afterwards…. silicone muffin liners. These little beauties pop cleanly out of the pan, plus they peel off wonderfully to eat and to freeze. I can’t believe I ever baked without these!!
And freezing is simple too. I just freeze them for a few hours on a cookie sheet and then pop them into a few gallon sized freezer bags. When anyone wants one, they just pop a couple onto a plate and microwave for approximately 2 minutes. They are just as good reheated as they are when they come out of the oven!
Make Some Pepperoni Pizza Babka Muffins Today!!
Pepperoni Pizza Babka Muffins
- 1/2 cup lukewarm whole milk
- One 1/4-ounce envelope active dry yeast
- 1/4 cup plus 2 teaspoons sugar
- 3/4 teaspoon kosher salt
- 2 large eggs
- 3 cups all-purpose flour plus additional for dusting
- 5 tablespoons unsalted butter cut into cubes, at room temperature
- Nonstick cooking spray for the bowl and muffin tin
- 2 tablespoons pizza sauce
- 1 1/2 teaspoons red chile flakes optional
- 4 cloves garlic minced
- 1 1/2 cups shredded Mozzarella
- 1/2 cup pepperoni diced
- 1/4 cup chopped fresh oregano
- 1 large egg
- Flaky salt for sprinkling
- Freshly ground black pepper
- Freshly grated Parmesan for sprinkling
For the dough:
- Whisk together the warm milk, yeast, and 2 teaspoons sugar in the bowl of a stand mixer fitted with a dough hook. Allow to sit until it begins to bubble, about 5 minutes. Turn the mixer to medium and add the salt and eggs. Mix until the eggs are incorporated. Add the remaining 1/4 cup sugar, then reduce the speed to low and add the flour in batches, allowing the flour to fully incorporate with the dough between additions. Continue to mix until well combined. Add the butter in small pieces, allowing each addition to become fully incorporated before adding more. Turn the mixer to medium and let the mixer knead the dough for 10 minutes. Spray a large bowl with cooking spray. Place the dough in the bowl, cover with a towel or plastic wrap, and allow to rise until it has doubled in size, about 1 hour.
For the filling:
- Spray a 12-cup muffin tin and set aside. Turn the dough onto a floured surface and use a rolling pin to roll it out into a 12-by-18-inch rectangle. Brush the olive oil over the dough and sprinkle with the chile flakes, garlic, Mozzarella, pepperoni, and oregano. Starting from the longer side, roll the dough up tightly, similar to how you make a cinnamon roll, and pinch the edges to seal, placing it seam-side down. You should have an 18-inch log. Cut into 24 slices, then smush two slices into each muffin cup, cut-side up and overlapping. (This whole process is a little messy and rustic but when they bake and rise they will look beautiful.) Cover with a kitchen towel and set aside for 30 minutes.
- Preheat the oven to 375 degrees F.
- Beat the egg together in a small bowl with 1 tablespoon water. Brush the tops of the muffins with the egg wash and sprinkle with flaky salt, pepper, and Parmesan. Bake until puffed and golden, 15 to 20 minutes. Allow the muffins to cool slightly, then use a sharp paring knife to run around the edges to release them from the tin.
- Serve with extra warmed pizza sauce on the side for dipping.
Don’t forget dessert! Make a Chocolate Angel Food cake to really wow those kiddos!!