1-Preheat your oven to 375ºF and line a muffin tin with baking cups or spray it with cooking spray to prevent sticking.

2-In a mixer bowl, combine the 2 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon baking powder, and ½ cup granulated sugar until well mixed.

3-Stir in the 1 cup creamy peanut butter until the mixture becomes crumbly, creating a rich base for the muffins.

4-In a separate bowl, whisk together the 2 large eggs at room temperature, 1 cup whole milk, 1 tablespoon vanilla extract, and ¼ cup coconut oil or canola oil until smooth.

5-Pour the egg mixture into the peanut butter mixture and mix on low speed just until combined, being careful not to overmix.

6-Fill each muffin cup halfway with the thick batter, then create a small well in the center of each with the back of a spoon and add one tablespoon of jam, jelly, or preserves.

7-Top with the remaining batter to cover the jam, ensuring each muffin has a surprise center.

8-Bake for 18 to 20 minutes, or until the edges turn light golden, then allow the muffins to cool slightly before serving for the best texture.