Peanut Butter 'n' Jelly Mini Muffins Recipe

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Peanut Butter 'n' Jelly Mini Muffins Recipe
Peanut Butter 'n' Jelly Mini Muffins Recipe photo by Taste of Home
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Peanut Butter 'n' Jelly Mini Muffins Recipe

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4.5 2
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Kids love these mini jelly-filled treats...and so do adults. Packed with peanut butter flavor, they're a fun and easy way to start off the day...or to share as an after-school snack. -Vickie Barrow, Edenton, North Carolina
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup vanilla yogurt
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons vegetable oil
  • 3 tablespoons strawberry or grape jelly

Directions

In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small mixing bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened. Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter.
Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing form pans to wire racks. Yield: 2-1/2 dozen.
Editor's Note: Muffins may be baked in regular-size muffin cups for 16-18 minutes; use 3/4 teaspoon jelly for each instead of 1/4 teaspoon. Recipe makes 10 muffins.
Originally published as Peanut Butter 'n' Jelly Mini Muffins in Quick Cooking September/October 2002, p31

Nutritional Facts

1 each: 168 calories, 7g fat (1g saturated fat), 44mg cholesterol, 208mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 4g protein.

  • 1 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup vanilla yogurt
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons vegetable oil
  • 3 tablespoons strawberry or grape jelly
  1. In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small mixing bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened. Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter.
  2. Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing form pans to wire racks. Yield: 2-1/2 dozen.
Editor's Note: Muffins may be baked in regular-size muffin cups for 16-18 minutes; use 3/4 teaspoon jelly for each instead of 1/4 teaspoon. Recipe makes 10 muffins.
Originally published as Peanut Butter 'n' Jelly Mini Muffins in Quick Cooking September/October 2002, p31

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