These dense peanut-buttery muffins bejewelled with a spoonful of jam are a totally grown-up, legitimate way to indulge in an old childhood favorite flavour profile.  If you can really call PB&J a flavour profile.  I guess maybe I was just trying to sound fancy.

Anyways.  They’re awesome.

Here’s what you need:

1 1/2 cups all purpose flour

1/2 cup white sugar

2 tsp baking powder

1/2 tsp salt

1/2 cup peanut butter

1/4 cup butter, softened

1 cup milk

2 beaten eggs

~12 tbsp jam (I use strawberry, but you can use anything you have on hand!)

Here’s what you do:

Preheat your oven to 375F.   Whisk together the dry ingredients, and then stir in the wet.  Prepare muffin tin with liners, and pour out batter into the tin.  Bake for 10-15 minutes, until the muffins begin to dry on the surface.  Pull them out of the oven and add a spoonful of jelly to each muffin (I use the edge of a spoon to dig a little hole in the top of the muffin while simultaneously inserting the jam).  Bake for another 10-15 minutes or until the tops of the muffins are brown.

Recipe source unknown.