Step 1

Preheat oven to 180°C. Line a 12-hole muffin pan with large paper cases.

Step 2

Combine flour and sugar in a large bowl. Whisk sour cream, eggs, oil and peanut butter in a separate bowl to combine. Add to dry ingredients and fold to combine. Divide half the batter among the muffin cases, then add 1 heaped tsp jam to each. Cover with remaining batter. Bake for 22 minutes or until muffin tops spring back when lightly pressed. Cool slightly.

Step 3

Melt the remaining jam in a saucepan over low heat. Using a pastry brush, brush muffin tops in a thick layer of jam, then scatter half of each muffin top with peanuts. Serve immediately.