I used to make a recipe similar to this – but without the peanut butter – and I loved it. Something about a dollop of jam baked inside of a muffin tastes so much better than a spoonful of jam spread over it once it’s baked. My old recipe also had a warm overtone of nutmeg I enjoyed.
The only thing that wasn’t perfect about it was that it seemed too cakey, too dessert-like. These days, I like a heartier muffin. I also like to squeeze protein in wherever I can, and besides, everyone knows that peanut butter is a perfect partner for jelly.
These peanut butter muffins are mixed a little differently than a standard muffin, in that the peanut butter is cut into the dry ingredients before the remaining liquids are added. Maybe this contributed to how light and soft the muffins were once baked, or maybe it was just the fat content of the peanut butter. Either way, with a good proportion of whole wheat flour and a layer of fruity jam in the middle, these are even better than my old favorite.
I used half whole wheat pastry flour.
Update 5/5/2014 : I made these again and think they needed more sugar, so I’ve doubled it from the original ¼ cup.
1 cup whole milk
1 egg, beaten
3 tablespoons unsalted butter, melted
1 teaspoon vanilla
2 cups (9.6 ounces) all-purpose flour
½ cup (3.5 ounces) sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup (3 ounces) peanut butter (crunchy or smooth)
About ¼ cup jam
1. Adjust a rack to the middle position and heat the oven to 375 degrees. Spray the bottoms of a 12-cup muffin pan with nonstick spray or line with paper liners. In a large measuring cup, whisk together the milk, egg, butter, and vanilla.
2. In the bowl of a stand mixer (or in a large mixing bowl with a hand mixer), combine the flour, sugar, baking powder, salt, and nutmeg. Add the peanut butter; mix until evenly combined. Turn the mixer off, add all of the milk mixture at once, and mix on low speed just until combined (small lumps are fine).
3. Place one heaping tablespoon of batter into each muffin cup. Spoon about a teaspoon of jam over the batter in the cups. Divide the remaining batter evenly between the cups.
4. Bake until a toothpick inserted into a muffin comes out clean, 15-20 minutes. Set the pan on a rack to cool slightly, about 5 minutes, then use a thin-bladed knife to remove the muffins from the pan.