Pint Size Pb J Muffins
Delightfully bite-sized and packed with nostalgic flavor, Pint Size PB&J Muffins are the perfect treat for both kids and adults! These mini muffins combine the creamy richness of peanut butter with a surprise swirl of sweet fruit jam in every bite, making them a fun twist on the classic peanut butter and jelly sandwich. With a prep time of just 15 minutes and simple pantry staples like all-purpose flour, brown sugar, and vanilla extract, this recipe is as easy to make as it is delicious. Ideal for breakfast, snacks, or lunchbox additions, these muffins bake to golden perfection in under 15 minutes. Whether you choose strawberry or grape jam, these tender, moist muffins are guaranteed to steal the spotlight. Serve them warm for gooey, jam-filled bliss or enjoy at room temperature for a portable, peanut-buttery delight! Perfect for busy mornings, after-school snacks, or family picnics, these PB&J muffins are truly a crowd-pleaser.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups brown sugar
- 0.5 cups creamy peanut butter
- 0.25 cups unsalted butter, melted
- 2 pieces large eggs
- 0.75 cups milk
- 1 teaspoons vanilla extract
- 0.25 cups fruit jam or jelly of choice (such as strawberry or grape)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup mini muffin tin with paper liners or lightly grease it with non-stick spray.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and brown sugar until well combined.
In a separate medium-sized bowl, mix the peanut butter, melted butter, eggs, milk, and vanilla extract until smooth and creamy.
Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Be cautious not to overmix; the batter should be slightly lumpy.
Spoon about 2 tablespoons of the batter into each mini muffin cup, filling each about 3/4 full.
Using a small spoon or piping bag, drop a dollop (about 1/2 teaspoon) of jam or jelly into the center of each muffin. If desired, gently swirl the jam with a toothpick for a decorative effect.
Bake in the preheated oven for 12-15 minutes, or until the tops are lightly golden and a toothpick inserted into the edges of the muffins comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve these pint-sized PB&J muffins warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 14.2 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 138 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
