Name: Mini Peanut Butter and Jelly Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24
Ingredients: 1 and 1/2 cups whole wheat flour; 2 tablespoons granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup milk; 2 large eggs (lightly beaten); 1 cup creamy peanut butter; 1/2 cup Greek yogurt; 1/2 cup strawberry or raspberry jelly

Whole wheat flour, greek yogurt and peanut butter make these nutritious Mini Peanut Butter and Jelly Muffins the perfect after-school snack that all the kiddos will love!

Peanut butter and jelly muffins lying on a parchment lined metal cooling rack.

Perfect Afternoon Snack

Hungry kiddos looking for a quick snack after school will go crazy for these Mini Peanut Butter and Jelly Muffins. They taste just like a PB&J, with a healthy boost from whole wheat flour and Greek yogurt and have lots of peanut butter and jelly flavor all throughout them. So delicious!

Who doesn’t love a good PB&J?! And this marvelous muffin version is sweet, snackable and oh so scrumptious!

Peanut butter and jelly muffins on a parchment lined cooling rack. The front-most muffin is cut in half revealing the jelly center.

Make them Ahead for the Week

We often start our day out with a muffin or two. Some of our favorites are Banana Chocolate Chip Muffins (and their mini version) and these Oatmeal Chocolate Chip Greek Yogurt Muffins. So hearty and delicious.

I love baking these mini muffins ahead of the week so we can eat a few for breakfast that morning, maybe even pack one in their lunch boxes as a treat for lunch, and of course, have them on a plate waiting to devour as an after-school snack. They’re easy to bake and yummy to eat.

A small white plate with three peanut butter and jelly mini muffins.

Mini Peanut Butter and Jelly Muffins Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

Whole wheat flour
Granulated sugar
Baking powder
Salt
Milk
Large eggs (lightly beaten)
Creamy peanut butter
Greek yogurt
Strawberry or raspberry jelly

Supplies:

Ingredients to make peanut butter and jelly muffins in small glass dishes on a white marble counter.

How to Make Mini Peanut Butter and Jelly Muffins

Preheat oven to 350°F. Line a 24-cup mini muffin pan with liners and spray with non-stick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
In a medium bowl, whisk together the milk, eggs, peanut butter, and yogurt until smooth.

Steps to make peanut butter and jelly muffins.

Add the wet ingredients to the dry ingredients and stir until well combined.
Divide half of the batter evenly amongst the prepared muffin cup liners, filling each muffin cup about halfway full.
Top the batter in each muffin cup with about 1/2 teaspoon of jelly.

Then divide the remaining batter evenly amongst the tops of the jelly in each muffin cup, filling each muffin cup heaping full. Using a toothpick, barely swirl 1/2 teaspoon of jelly into the top of the batter of each muffin.

Peanut butter and jelly muffin batter in a dark muffin pan.

Bake for about 20 minutes or until the muffins have risen and a toothpick inserted in the center comes out batter-free. Let cool in pan 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

24 mini peanut butter and jelly muffins in an aluminum muffin pan.

How to Store Mini Peanut Butter and Jelly Muffins

Store muffins in an airtight container at room temperature for up to three days or in the refrigerator for up to 5 days.

To freeze, allow them to cool completely and store in a freezer-safe airtight plastic container or freezer bag in the freezer for up to 3 months. Thaw loosely covered at room temperature.

Mini Peanut butter and jelly muffins on a parchment lined cooling rack.

More Marvelous Muffins

Sweet or savory, indulgent or healthy, discover your new favorite snack in my Marvelous Muffin Recipes!

If you make these Mini Peanut Butter and Jelly Muffins, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

Mini Peanut Butter and Jelly Muffins

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Author: Maegan – The BakerMama
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 24
Category: Breakfast

Print Recipe

Description

These Mini Peanut Butter and Jelly Muffins make for a perfect after-school snack that all the kiddos will love!

Ingredients

1 and 1/2 cups whole wheat flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs (lightly beaten)
1 cup creamy peanut butter
1/2 cup Greek yogurt
1/2 cup strawberry or raspberry jelly

Instructions

Preheat oven to 350°F. Line a 24-cup mini muffin pan with liners and spray with non-stick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
In a medium bowl, whisk together the milk, eggs, peanut butter, and yogurt until smooth. Add the wet ingredients to the dry ingredients and stir until well combined.
Divide half of the batter evenly amongst the prepared muffin cup liners, filling each muffin cup about halfway full. Top the batter in each muffin cup with about 1/2 teaspoon of jelly and then divide the remaining batter evenly amongst the tops of the jelly in each muffin cup, filling each muffin cup heaping full. Using a toothpick, barely swirl 1/2 teaspoon of jelly into the top of the batter of each muffin.
Bake for about 20 minutes or until the muffins have risen and a toothpick inserted in the center comes out batter-free. Let cool in pan 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container.