Peanut Butter and Jelly Muffins

A work colleague recently brought in some peanut butter and jelly cupcakes to share. They were vanilla cupcakes with sweet strawberry jam - the gluey fake kind that is often used at bakeries - with fluffy peanut butter icing. Another work friend and I split one, skeptical about how they would taste. While they were not terrible, they were way too sugary for my taste. I thought the recipe could be better executed as a muffin so decided it would be my next baking project. I found this on Averie Cooks. I made a slight alteration to her recipe, and also used a mini muffin tin so I was able to yield 24 mini muffins and 6 regular-sized muffins. Though there's only 1/2  cup of peanut butter the PB flavor came through really nicely and the muffins were not too sweet. Will make them again!

1 1/2 cups all purpose flour
1/2 cup granulated sugar
1/2 light brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 egg
1 cup buttermilk
1/2 heaping cup peanut butter
1/3 cup canola or vegetable oil
2 teaspoons vanilla extract
1/4 cup jam, any flavor (I used this)

Preheat oven to 350. I lined my mini muffin tin with liners, and left my regular sized muffins liner-less (didn't need to grease the tin because I used a non-stick).

In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients (everything but the jam)

Pour the wet ingredients over the dry ingredients and fold to incorporate until just combined.

Fill muffin cups so the bottom of the cup is filled with batter (about a 1/3 of the way full). Next, add spoonfuls of jam (I used about 1/2 teaspoon of jam for the mini muffins, and 1 teaspoon of jam for the regular-sized muffins). Top each muffin with the remaining batter.

Bake for 20-25 minutes until tops are golden and springy to the touch. Enjoy!