Peanut Butter and Jelly Muffins

• Preheat the oven to 350°
• Line a 12-cup muffin pan with paper liners.
• Whisk both flours, baking powder, and salt together in a large bowl.
• Whisk 1/3 cup peanut butter, brown sugar, melted butter, vanilla, milk, and eggs in a medium bowl.
• Stir into the flour mixture until just combined.
• Fill each muffin cups ¾ of the way.
• Smooth out the batter by tapping the bottom of the pan lightly on the counter.
• Bake until the muffins are lightly browned
  • Note: a toothpick inserted into the center should come out clean after about 25 minutes.
• Let the muffins in the pan cool for 5 minutes.
  • Remove to a rack to cool completely.
• Scoop out a shallow hole in the middle of each muffin using a melon baller or teaspoon.
• Melt the remaining 2/3 cup peanut butter in the microwave until it loosens up.
  • Stir halfway through.
• Spread the peanuts on a plate.
• Dip the top of 1 muffin in the melted peanut butter.
  • Let the excess drip off.
  • Dip in the chopped peanuts to coat.
• Transfer to the rack.
  • Repeat with the remaining muffins.
• Spoon a tablespoon of jelly or jam into the hole in each muffin.
• Let set for 5 minutes.

Trivia

The largest peanut butter and jelly sandwich in the world was made in Texas and weighed 1,342 pounds.