2 cups flour (I used one cup whole wheat, one cup all-purpose)
1½ tsp salt
1 tbsp baking powder
1 cup whole milk
2 large eggs
1 tsp vanilla extract
⅔ cup granulated sugar
1 cup creamy peanut butter
⅓ cup vegetable oil
½ cup jam or preserves
Instructions
Preheat oven to 375F, and line muffin tin with 12 liners.
First, make your topping by whisking together the 4 tbsp of each flour and sugar. Next, add your peanut butter and crumble together. Set aside.
In a seperate bowl, sift together flour, salt and baking soda. In another bowl, whisk milk, eggs, vanilla, sugar, peanut butter and oil.
Fold wet ingredients into dry until just incorperated.
Add 1 tbsp of batter to each muffin liner, followed by 2 tsp of jam, and then topped off with remaining batter. Top each muffin with a generous amount of topping, and press down just a bit.
Bake for 18-20 minutes, let cool and enjoy!
Recipe by pretty plain janes at https://prettyplainjanes.com/2014/02/19/peanut-butter-and-jelly-muffins/