Pint-Size Pb & J Muffins

READY IN: 17mins
Recipe by MommyMakes

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Top Review by Ilovemy4kids

My muffins were very moist. I baked half in a dark tin, and the other half in a light one, and the ones in the dark tin were slightly burnt, so I would suggest either baking them at a lower temperature or to adjust baking time a little bit. Amazingly, the muffins tasted really peanut buttery even with just that small amount of peanut butter. Only change I made was to use 1 whole egg instead of 2 whites. Thank you for posting.

Ingredients Nutrition


  1. Combine first 4 ingredients; make a well in center of mixture.
  2. Combine sugar and next 4 ingredients; beat at low speed of an electric mixer until blended.
  3. Add to dry ingredients; stir just until moistened.
  4. Spoon batter into 24 miniature muffin cups coated with cooking spray, filling half full.
  5. Top each with 1/4 teaspoon jelly, and top with remaining batter.
  6. Bake at 400° for 12 minutes or until a wooden pick inserted in center comes out clean.
  7. Remove from pans immediately; let cool on a wire rack.

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