Go Back
Homemade PB&J Mini Muffin Sandwiches photo
Print Recipe Save it for later

PB&J Mini Muffin Sandwiches

Tender mini muffins filled with peanut butter and jam for an easy PB&J sandwich twist.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 24 servings

Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine-grain salt or sea salt
  • 1/4 cup peanut butter can substitute sunflower seed butter
  • 1 large egg
  • 3 tablespoons granulated sugar
  • 1 cup unsweetened almond milk or whole milk
  • 1 teaspoon pure vanilla extract
  • 1/4 cup jam or jelly

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 24-cup mini muffin pan well with nonstick spray or a little oil.
  • In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
  • In a medium bowl, whisk the peanut butter, egg, and granulated sugar until smooth. Stir in the milk and vanilla until combined.
  • Pour the wet mixture into the dry ingredients and stir with a whisk just until the batter is smooth; do not overmix.
  • Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full.
  • Bake for 8–10 minutes, until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.
  • Let muffins cool in the pan on a rack for about 5 minutes, then use a butter knife to gently loosen and transfer them to the rack to cool completely, about 20 minutes.
  • Slice each muffin in half horizontally, spread about 1/2 teaspoon jam on the inside of each bottom half, and replace the top to make mini sandwich muffins.

Equipment

  • 24-cup mini muffin pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • cooling rack
  • butter knife

Notes

  • Muffins are done when a toothpick comes out clean.
  • Do not overmix the batter to keep muffins tender.
  • Use sunflower seed butter for a nut-free option.
  • Cool completely before filling to prevent jam from melting.