Description
These PB&J Mini Muffin Sandwiches are a playful twist on the classic peanut butter and jelly. Soft, golden mini muffins are sliced and filled with creamy peanut butter and sweet strawberry jam for the perfect bite-sized treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup granulated sugar
- ¼ teaspoon salt
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
- ½ cup creamy peanut butter
- ½ cup strawberry jam
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin pan or line with paper liners.
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- In a separate bowl, beat eggs with milk, vanilla, and melted butter.
- Combine wet and dry ingredients, mixing gently until just incorporated.
- Spoon batter into the muffin pan, filling each cup about ¾ full.
- Bake for 10–12 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool completely on a wire rack.
- Slice each mini muffin in half horizontally.
- Spread peanut butter on one side and jam on the other.
- Press halves together to form mini muffin sandwiches and serve.
Notes
- Let muffins cool fully before slicing to prevent crumbling.
- You can use any jam or nut butter variety.
- Muffins can be baked ahead and filled later.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini sandwich
- Calories: 130
- Sugar: 7g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg