With the same classic flavor of a PB&J, these mini muffins are the perfect on-the-go breakfast or snack!
One of my favorite ways to experiment in the kitchen is to take tried-and-true flavor combinations or classic dishes and use them in fresh or unexpected ways. For example, I’ve made taco-seasoned meatloaf and topped it with taco sauce. I’ve also made lasagna cupcakes and mac and cheese soup. Another tasty riff I’ve tried? Making mini muffins inspired by the classic flavor of a PB&J sandwich.
Indeed, one bite of these muffins is sure to transport you straight to childhood, when PB&Js were likely a lunchbox staple (they definitely were for me, anyway). They combine the rich nuttiness of peanut butter with the sweet fruitiness of strawberries, just like the sandwich, while also offering the satisfying texture of a muffin. I also love how portable they are—definitely less messy than a regular PB&J—and how easy they are to pop into a packed lunch for school or work.
Best of all, these muffins come together using only six ingredients, and they’re also gluten-free, dairy-free, and free from refined sugar. Plus, you can make them in one bowl in the blink of an eye. So fast, so easy, and so nostalgically delicious!
Can I use jelly instead of fresh strawberries?
The fresh strawberries add a nice bite to these muffins, but if you’d prefer to use jelly instead, you can absolutely do that. Simply omit the quarter cup of chopped strawberries from the batter and skip adding the strawberries in the center of each muffin. Once you’ve filled the muffin tin with the batter, add a half teaspoon of jelly to the top of each muffin, and use a toothpick to swirl it into the batter. Bake as directed. I recommend using strawberry jelly for a classic flavor, but you could also use raspberry or grape jelly as well.
How do I store leftovers?
Allow any leftover muffins to cool completely, and then transfer them to an airtight container. If you plan to eat them fairly quickly, you can store them on the counter at room temperature for 1-2 days. But since these contain fresh fruit, they can spoil faster, so I recommend storing them in the fridge, where they’ll keep for up to 4 days. For longer storage, place them in a freezer bag or freezer-safe container, and freeze them for up to 3 months. Place them in the fridge overnight to thaw before serving.
Serving suggestions
Just like with the classic PB&J sandwich, a glass of milk is the perfect accompaniment to these muffins. I personally recommend a cold glass of Almond Milk for a slightly sweet, dairy-free option. For those who love a cup of coffee or tea with their muffins, try pairing them with a Café De Olla or a Chai Latte. You also can’t go wrong enjoying your muffins with a Strawberry-Banana Smoothie.
Ingredients
- 1/4 cup + 2 tablespoons natural peanut butter plus more for drizzling (if desired)
- 1/4 cup fresh strawberries roughly chopped, plus a few additional for filling
- 3 tablespoons honey
- 1 egg yolk
- Pinch of salt
- 3/4 teaspoon baking powder
Instructions
- Preheat your oven to 350°F and spray a mini muffin tin with cooking spray. Set aside.
- In a small food processor, combine all of the ingredients. Blend them together, scraping down the sides, if needed, until smooth and well mixed. Leave the strawberries slightly chunky for some texture.
- Place just enough batter into 11 of the muffin cavities to just cover the bottoms. Place a small piece of chopped strawberry in the middle of each cavity, and gently press down. Cover each strawberry with the remaining batter, filling the cavities about 3/4 of the way full.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 12-14 minutes.
- Let cool in the muffin tin. Once cooled, drizzle with a bit of melted peanut butter, if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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