Delight in these moist and flavorful muffins that combine the classic pairing of peanut butter and jam, perfect for a quick breakfast or snack.
Preheat your oven to 400°F (200°C) and prepare a muffin tin with paper liners or by greasing it lightly.
Ensure your oven is fully preheated to achieve even baking.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
Sift the dry ingredients together to remove any lumps and ensure a smooth batter.
Add the peanut butter to the dry mixture and use a pastry blender or two knives to cut it in until the mixture resembles coarse crumbs.
Using cold peanut butter can help achieve a crumbly texture.
In another bowl, whisk together the milk, honey, grated carrot, grated zucchini, egg, and canola oil until well combined.
Ensure the wet ingredients are at room temperature for better mixing.
Pour the wet mixture into the dry mixture and stir gently until just combined.
Do not overmix the batter to keep the muffins tender.
Spoon a small amount of batter into each muffin cup, filling them about one-third full.
Use an ice cream scoop for even portioning.
Add a teaspoon of fruit preserves to the center of each muffin cup, then cover with more batter until the cups are about three-quarters full.
Avoid overfilling the muffin cups to prevent overflow during baking.
Bake the muffins in the preheated oven for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling the muffins prevents them from becoming soggy.
Serve the muffins warm or at room temperature, and enjoy the delightful peanut butter and jam flavors.
Pair with a hot beverage for a comforting treat.
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