Cacio e Pepe mini muffins

“Cacio e Pepe” Mini Muffins

  • Author: Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 24 mini muffins 1x
  • Category: Appetizers and Snacks
  • Method: Baking
  • Cuisine: Italian


“Cacio e Pepe” Mini Muffins, all the rich and tasty flavours of the famous “cacio e pepe” pasta, encased in a tiny muffin that bursts with character. Great eaten as is, or perfect appetizer bites that can be filled to taste.

Recipe adapted from Chiarapassion


  • 130 g (3/4 cup) unbleached all-purpose flour (or type 00)
  • 8 g (1 Tbsp) baking powder
  • 80 g (1 cup) Pecorino Romano, grated
  • 20 g Parmigiano Reggiano, grated
  • pinch of sea salt
  • 1/2 tsp freshly ground black pepper (or less if you like a less pronounced flavor)
  • 1 large egg, organic, free range, lightly beaten
  • 130 ml (1/2 cup) milk
  • 30 ml (3 Tbsp) e.v.o. oil (or butter, melted)


  1. Preheat the oven to 375° F (190° C) and line a mini muffin tray with muffins liners.
  2. In one large bowl mix the dry ingredients: flour, baking powder, grated Parmigiano and Pecorino, pinch of salt and pepper.
  3. In another bowl add the wet ingredients: the lightly beaten egg, milk, and oil (or melted butter).
  4. Add the wet to the dry ingredients and mix briefly with a spatula. Do not overwork, the dough must be lumpy.
  5. Fill muffin liners with a tsp of batter and cook in the preheated oven for 10 minutes, then lower the temperature to 350° F (180° C) and cook for about 10 more minutes or until nice and golden and a cake tester inserted in the middle comes out dry.
  6. Take out of the oven and set on a wire rack to cool.
  7. Serve as is, or cut in the middle and filled with your favorite fillings.


They are best eaten the same day, but keep for a couple of days in an airtight container. They also freeze well for about a month. When you want to use them, take them out of the freezer, let them thaw then warm up in the oven (at 325° F (160° C) for a few seconds. A party appetizers idea: fill them with cream cheese or goat cheese, add smoked salmon, dill and a caper. Or let your creativity run free!

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