1 3/4 cups all-purpose flour
2 teaspoons baking powder
3/4 cup creamy peanut butter
1/2 cup sugar
1 cup milk
1/2 cup jelly
2 tablespoons chopped peanuts, if desired
Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups; set aside.
Combine flour and baking powder in bowl; set aside.
Combine peanut butter, sugar and butter in another bowl; beat at medium speed until well mixed. Add milk and eggs; beat at low speed until smooth. Stir in flour mixture just until mixed.
Spoon batter into prepared muffin pan cups, filling each 1/3 full. Place 1 teaspoon jelly into center of batter in each cup. Divide remaining batter among cups to cover jelly. Bake 15-17 minutes or until tops are lightly browned.
Melt remaining jelly in 1-quart saucepan; spread over warm muffins. Sprinkle with chopped peanuts, if desired.
Use a small measuring teaspoon to place jelly onto muffin batter. Jelly should not touch sides of pan.