- 1 1/2 cups all-purpose flour
- 2 tbsp white sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 large or extra large egg
- 1/3 cup plus 2 tbsp fat free milk note, if you use whole milk these come out a little dry
- 1/2 cup mini pepperonis
- 1/2 cup shredded mozzarella cheese
- 1 tbsp Italian seasoning
- Additional 1 cup of shredded mozzarella cheese and 1/3 cup of mini pepperonis for topping
Preheat oven to 400°F. Line a cupcake pan with 8 cupcake liners.
Sift together flour, sugar, salt and baking powder in a large mixing bowl. Add in vegetable oil, egg and milk into flour mixture and stir until batter is smooth. It will be quite sticky and thick. Stir in cheese, Italian seasoning and pepperoni. Fill muffin cups about 2/3 full.
Bake for about 15-18 minutes until muffins turn out golden and a knife inserted comes out clean. Lower oven to 350°F. Cover tops of muffins with more cheese and about 6 slices of mini pepperoni and bake for 4-5 minutes at 350°F until cheese is melted. Sprinkle some additional Italian seasoning on top if desired. Serve while warm. You can serve with a side of marinara sauce for dipping.
I recommend PaperChef parchment cupcake liners for no sticking.
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