Preheat oven to 400°F and prepare 9 regular muffin cups by spraying with cooking spray.
Beat sugar and peanut butter until combined, then add egg, buttermilk, cream cheese and milk.
Beat in dry ingredients, then stir in peanuts. Divide into 9 balls. Use your thumb or finger to create a deep hole and place 1 teaspoon jelly in each hole. Seal up the hole and place seam side up in the cups.
Lightly press 2−3 whole peanuts on top of each.
Bake for 12 minutes until a cake tester comes out clean.
Notes
Feel free to substitute almond butter for the peanut butter if you're avoiding legumes. Choose any flavor jam or jelly you like -- they'll be a different peanut butter and jelly muffin every time you make them! Recipe makes 9 muffins. Double (or triple) the ingredients for a larger batch.