Ingredients

The following ingredients have 4 Servings
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 3/4 cup sugar
  • 1 cup buttermilk
  • ¾ cup peanut butter (smooth)
  • 2 large eggs
  • ⅓ cup vegetable oil
  • 2 Tablespoon jelly or seedless jam (I used grape)

Instruction

  • Preheat oven to 400°F. Line a 12-hole muffin pan with cupcake liners.
  • Whisk together the flour, baking powder, and salt.
  • In a large bowl, whisk together the eggs and sugar. Add the buttermilk, oil, vanilla, and peanut butter, and whisk until combined
  • Add the dry ingredients and fold in until just combined. Do not overmix.
  • Spoon the batter only halfway in the muffin pan. Add about 1 teaspoon of jam to the center of the batter, then top with the remaining batter, filling to the top.
  • Next, add a little more jam on the tops of the muffins, and create swirls by running a knife or toothpick through it. (Note: you can microwave the jam until slightly warm to make it easier to swirl into the batter.)
  • Bake for 15 - 20 minutes, or until a toothpick inserted into the center comes out clean.
  • Transfer the muffins to a wire rack to cool completely.