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Export 7 ingredients for grocery delivery
Step 1
Preheat oven to 350 degrees Fahrenheit. Spray the cups of a 24-cup mini muffin pan with nonstick spray or grease well with a little oil.
Step 2
In a large bowl, stir together the flour, baking powder, and salt.
Step 3
In a medium bowl, whisk together the peanut butter, egg, and sugar until smooth. Add the milk and vanilla and mix.
Step 4
Pour the wet ingredients over the dry ingredients. Stir with a whisk just until smooth. Don't overmix as that can lead to tough muffins! No one wants tough muffins.
Step 5
Bake 8-10 minutes, until the tops spring back when you poke them and a toothpick inserted into the center comes out dry.
Step 6
Remove from oven and place on a rack to cool for about 5 minutes. Using a butter knife to help pry the muffins out of their cups, gently remove the muffins and place them on a wire rack to cool completely, about 20 minutes.
Step 7
Cut muffins in half, spread on 1/2 teaspoon of jam on the insides of each bottom half, and then replace the top.
Step 8
Muffins keep in an airtight container at room temperature for 2-3 days.