Peanut Butter Jelly Muffins in 30 Minutes

Instructions:

1. Preheat your oven to 375°F (190°C) and line a standard 12-slot muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until no clumps remain.
3. In a separate bowl, beat together the creamy peanut butter, vegetable oil, whole milk, egg, and vanilla extract until the mixture is completely smooth.
4. Fold the wet ingredients into the dry ingredients using a spatula; stop mixing as soon as the streaks of flour disappear.
5. Spoon approximately 2 tablespoons of batter into the bottom of each liner.
6. Drop exactly 1 teaspoon of jam directly into the center of the batter in each liner.
7. Top with another dollop of batter, pressing gently to seal the jam inside.
8. Bake for 18–22 minutes until the tops spring back when lightly touched. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.