Preheat the oven to 350 degrees F then line a 12-cup muffin pan with paper liners and set aside.
In a large mixing bowl, sift together both flours, baking powder and salt.
In a medium mixing bowl, whisk together ⅓ cup of the peanut butter, milk, brown sugar, melted butter, vanilla and eggs until combined. Stir in the flour mixture until just combined.
Divide the batter between the prepared muffin cups. Fill them about ¾ of the way full. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly browned. Cool the muffins for 5 minutes in the pan then transfer to a wire cooling rack to cool completely.
Once the muffins are cool, use a melon baller or a teaspoon to scoop out a small, shallow hole in the center of each muffin. Place the chopped peanuts on a small plate. In a small microwave-safe bowl, microwave the remaining ⅔ cup of peanut butter until melted. Start with 20 seconds and then microwave in additional 10 second increments if needed. Dip the top of the muffin in the melted peanut butter, let the excess drip off, then dip into the chopped peanuts. Repeat with the rest of the muffins. Spoon about 1 heaping teaspoon of strawberry jelly or jam into the shallow hole in each muffin. Repeat for the remaining muffins then let set for 5 minutes before serving.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/09/07/peanut-butter-jelly-muffins/