Get ready to transform your favorite sandwich into the most adorable and delectable mini muffins ever! These bite-sized treats are about to become your new obsession, combining the classic PB&J flavors into a perfectly portable breakfast or snack. Imagine soft, whole wheat muffins packed with rich peanut butter, drizzled with sweet jelly, and baked to golden perfection – they're so cute and delicious, you won't be able to stop at just one!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 mini muffins
Ingredients
- 1 cup whole wheat flour
- 1/2 cup peanut butter
- 1/2 cup honey
- 1/2 cup milk
- 1 egg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup jelly or jam
Instructions
- Preheat the oven to 375°F (190°C) and line a 24-cup mini muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine the whole wheat flour, baking powder, and salt. Whisk together to ensure even distribution of dry ingredients.
- In a separate medium bowl, mix the peanut butter, honey, milk, and egg until smooth and well combined. Use a whisk or electric mixer to create a uniform mixture.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix, as this can make the muffins tough.
- Fill each mini muffin cup about 2/3 full with the batter using a small spoon or cookie scoop.
- Create a small indentation in the center of each muffin batter using the back of a spoon or your finger.
- Carefully add a small dollop of jelly or jam into the center of each muffin, being careful not to overflow.
- Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy the mini muffins at room temperature. Store in an airtight container for up to 3 days.
Tips
- Use room temperature ingredients to ensure smooth mixing and even baking.
- Don't overmix the batter – stop mixing as soon as the dry and wet ingredients are just combined to keep muffins tender.
- For the best jelly center, use a thick jam that won't run too much during baking.
- If you want extra texture, consider adding chopped peanuts or a sprinkle of sea salt on top before baking.
- For a gluten-free version, substitute the whole wheat flour with a gluten-free baking blend.
- Make sure to create a small well in the center of each muffin to hold the jelly without overflowing.
- Let the muffins cool completely before storing to prevent sogginess.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 13g
Protein: 4g
Fat: 7g
Saturated Fat: g
Cholesterol: 15mg
