Best 4 Peanut Butter Mini Muffins Recipes
Indulge in the delightful flavors of peanut butter with our curated collection of mini muffin recipes. These bite-sized treats are perfect for satisfying a sweet tooth, packing for lunch, or enjoying as a quick snack. With a variety of recipes to choose from, you're sure to find one that suits your taste preferences, dietary restrictions, and skill level. From classic peanut butter mini muffins to healthier alternatives made with whole wheat flour, natural sweeteners, and nut butter, our recipes offer something for everyone.
Let's cook with our recipes!
PEANUT BUTTER 'N' JELLY MINI MUFFINS
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
Provided by Taste of Home
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- 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 pans to wire racks. Serve warm.
Nutrition Facts : Calories 168 calories, Fat 7g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 208mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
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
Provided by Taste of Home
Time 25m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- 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 in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 110mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER CHOCOLATE CHIP MINI MUFFINS
PERFECT for snacking, breakfast on the go, school lunches, preschool snacks...and don't forget a big cold glass of milk to wash them down!
Provided by NYAmy
Categories Quick Breads
Time 35m
Yield 24 mini muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350º.
- Lightly butter 24 1 3/4-by-3/4-inch (1 ounce) miniature muffin cups.
- I just spray with non-stick spray.
- Stir together flour, brown sugar, baking powder and salt in a large bowl.
- In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended.
- Make a well in the center of the dry ingredients.
- Add liquid ingredients and stir just to combine.
- Add the mini chocolate chips (I've also used the regular sized ones).
- Spoon batter into prepared muffin cups.
- Bake 15 to 20 minutes, or until a toothpick inserted into middle of muffin comes out clean.
- Place muffin tin on wire rack and cool for five minutes before removing muffins.
- Serve warm or cool completely and store in an airtight container at room temperature.
PEANUT BUTTER BANANA CHOCOLATE CHIP MINI MUFFINS
Whole wheat flour and peanut butter lend heartiness to these cute little bite-size guys, and the banana sweetens them so effectively that the entire recipe only calls for 1/4 cup of added brown sugar.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-count mini muffin tin with butter or non-stick cooking spray.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the butter to a medium microwave-safe bowl and cook in the microwave on 50% power for 20-30 seconds at a time, just until melted. Add the peanut butter and stir to combine. Add the bananas. Mash the bananas into the peanut butter and melted butter until combined. Stir in the milk, egg, brown sugar, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined. Mix in the chocolate chips.
- Divide the mixture between muffin tins - about 1 1/2 tablespoons batter each. I use a cookie scoop - best invention ever!
- Bake until the tops of the muffins spring back when lightly pressed, 8 - 10 minutes. Remove from oven and let cool in tins for 5 minutes; transfer to a wire rack to cool completely.
- Store at room temperature in an airtight container for 3-4 days. These muffins freeze well, too!
Tips:
- Use a food processor to make quick work of the peanut butter and banana.
- If you don't have a food processor, you can mash the banana with a fork and stir in the peanut butter until smooth.
- Be sure to preheat your oven before baking the muffins. This will help them rise evenly.
- Fill the muffin cups only about 2/3 full. This will prevent them from overflowing.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These peanut butter mini muffins are a delicious and easy snack or breakfast treat. With healthy ingredients and a short baking time, they're perfect for busy mornings or afternoon pick-me-ups. Whether you're a peanut butter lover or just looking for a new muffin recipe to try, these muffins are sure to please.
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