Preheat oven to 400 degrees and line muffin tins with paper liners or coat with cooking spray.
In a small bowl combine flours, baking soda and baking powder.
In the bowl of a stand mix add peanut butter and brown sugar and mix on medium speed until very smooth and creamy. Add one egg at a time and blending well after each addition.
Alternating flour mixture, then yogurt, add to the peanut butter mixture in the stand mixture. Mix each addition to "just" mixed. Do not over mix and it is okay if after the addition of flour the mixture is a bit dry and after the yogurt the mixture is a bit wet. To the last addition add the vanilla. Mix until just blended.
Add 1-1/2 tablespoons of batter to each muffin cup. Make a small indentation to the center of each, and place 2 teaspoons of jam in the indentation. Cover the jam with approximately 2 tablepoons of batter making sure to "seal" around the jam with the top batter touching the bottom batter all the way around the muffins. Sprinkle each muffin with chopped peanuts.
Bake at 400 for about 20 minutes. Muffins will be springy and lightly browned when done. Cool on a rack about 5 minutes before serving.
Peanut Butter and Jelly Muffins https://www.infinebalance.com/peanut-butter-jelly-muffins/