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Peanut Butter Mini Muffins

 Peanut Butter Mini Muffins
These bite-size muffins are perfect to send in our kids' lunches for snacktime. I make regular-size muffins for church functions and watch them disappear. —Connie Barz, San Antonio, Texas
24 ServingsPrep/Total Time: 25 min.


  • 1-3/4 cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup 2% milk
  • 2/3 cup chunky peanut butter
  • 1/4 cup canola oil
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 2/3 cup miniature semisweet chocolate chips


  • In a large bowl, combine the flour, brown sugar, baking powder and
  • salt. In another bowl, whisk the egg, milk, peanut butter, oil and
  • vanilla. Stir into dry ingredients just until moistened. Fold in
  • chocolate chips.
  • Fill greased or paper-lined miniature muffin cups two-thirds full.
  • Bake at 350° for 15-17 minutes or until a toothpick inserted
  • near the center comes out clean. Cool for 5 minutes before removing
  • from pans to wire racks. Serve warm. Yield: 4 dozen.
Editor's Note: Twelve regular-size muffin cups may be used; bake for 22-25 minutes.

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Peanut Butter Mini Muffins (continued)

Nutritional Facts: 1 serving (2 each) equals 150 calories, 8 g fat (2 g saturated fat), 10 mg cholesterol, 110 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.