PB&J Mini Muffins

My seven-year old loves PB&J.  I find this endearing, since my other two are all about the yogurt-crackers-fresh-fruit kind of lunch in their lunch boxes.  Something about PB&J feels nostalgic.  Sentimental.  And I love it.

So I tee up PB&J just for my seven-year old, in all of its forms (and there are many!).  It’s our “thing,” and I milk every opportunity I can find to bond with her over this tried-and-true lunchtime staple.  These muffins are fun to make, mostly because she likes to do the dollop of jelly all on her own!


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

1/3 cup vanilla yogurt

3 tablespoons creamy peanut butter

2 tablespoons canola oil

3 tablespoons strawberry or grape jelly


In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt.  In a small 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 from pan to wire rack.  Yield: 2 and 1/2 dozen mini muffins.


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