Preheat your oven to 375°F. Prepare a muffin pan by spraying it with non-stick cooking spray or using silicone muffin liners.

In a large bowl, whisk together the flour, cornmeal, baking powder, oregano, garlic powder, onion powder, and salt.

Add the chopped pepperoni, shredded mozzarella cheese, and black olives to the dry mix. Stir gently to distribute evenly.

In a separate mixing bowl, combine the eggs, milk, and pizza sauce. Whisk until smooth.

Pour the wet ingredients into the dry mixture. Stir gently until just combined—do not overmix. The batter should be thick but not overly lumpy.

Divide the batter evenly among the 12 muffin cups. Fill each about three-quarters full.

Swirl a small amount of additional pizza sauce (about 1-2 teaspoons) onto the top of each muffin. Sprinkle with more mozzarella cheese and press a reserved pepperoni slice or a few olive slices on top.

Bake for 20-25 minutes or until the muffin centers are set and tops are golden brown. Insert a toothpick into one muffin to check; it should come out clean.

Remove the pan from the oven. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Enjoy these muffins warm for the full gooey, cheesy effect or store them for later.