PB & J Muffins

So as we're drawing near to the end of our time in the states and preparing to head back overseas, my cabinet has been getting more and more bear (actually it's completely bear now as we've moved out and are living with family but the above sentence applies to my life about three weeks ago when I made these muffins...).  Anyway, I was trying to get creative with the ingredients I had left and thought I remembered at some point in my life having PB & J Muffins.  Sure enough I looked on all recipes and found this recipe.  Disclaimer, these are VERY peanut buttery which for me, not a problem at all.  For my poor delusional husband who actually thinks that the words "too sweet" belong together in the English language, well these weren't is favorite.  And for my poor kids who are somehow managing to grow up under my roof and not like peanut butter, these weren't actually a favorite.  So, bottom line, yes, I am sharing a recipe that pretty much no one under my roof liked but me... Maybe not the best tactic but I thought these were so good and I want someone else out there in blog world to agree with me!  Anyway, here is the recipe as seen on the all recipes website...

Ingredients

CRISCO® Original No-Stick Cooking Spray
2 cups PILLSBURY BEST® All Purpose Flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup JIF® Creamy Peanut Butter
1/3 cup CRISCO® Vegetable Oil
1/2 cup SMUCKER'S® Jam or preserves of your choice
1/4 cup sugar
Directions

Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar. Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.

Can someone agree with me on how yummy these are??

Here's the link where I found the recipe...