Easy and Tasty PB & J Muffins

I like to make muffins for my kids; it's easy to pop them in the oven at the end of a long night so that they are ready to go in the morning.  I thought it would be fun to try out these pb&j muffins from Right @ Home.

You can find the entire ingredient list at the website, but I chose to make a few tweaks from the original list.  I used the following:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 teaspoon kosher salt
These were mixed together in a bowl and set aside.

Then, I mixed the following in a separate bowl:
  • 2 large eggs
  • 1/2 cup packed light brown sugar
  • 1 tablespoon honey
  • 3/4 cup peanut butter
  • 1/3 cup vegetable oil

Then, I folded the dry ingredients into the wet ones, and added:
  • 3/4 cup buttermilk (I had none on hand, so I made my own with 1 tsp lemon juice to one cup milk -- which I took the 3/4 cups from.)
  • 1 tsp vanilla 

I lined my muffin pan with Wilton baking cups, sprayed them with baking spray, and preheated my oven to 350 degrees.  Next, I filled the cups halfway with the batter.

Then, I added one small spoonful of my choice of jam to the top of each cup.  (I did half with blackberry jam and half with strawberry jam.  My cherry lime jam would be good here, too!)

Finally, the muffin cups are topped off with more batter, and a small sprinkling of quick cooking oatmeal adds a nice touch to the top.

After 30 minutes, the muffins are done!

Aren't they delicious-looking!  They are a firm muffin and only slightly sweet, but the jam is a fun surprise inside.  They are best when slightly warm.

Do you have a favorite muffin recipe to share?  What muffins are your children's top choice?

(Linked up to Tempt My Tummy TuesdayTuesday's TableTry a New Recipe TuesdayHow to TuesdayKids in the Kitchen)