In a large bowl, combine flour, sugar, baking powder, and salt.

Cut in peanut butter with a pastry blender or two knives until the mixture resembles coarse meal.

Make a well in the center of the mixture.

In a separate bowl, combine eggs and milk.

Add the egg and milk mixture to the dry ingredients, stirring just until moistened.

Spoon half of the batter into greased muffin pans or paper-lined muffin cups, filling each cup one-third full.

Top each muffin with 3/4 teaspoon of strawberry preserves.

Spoon the remaining batter into the muffin pans, filling each cup two-thirds full.

Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 15 to 17 minutes, or until lightly browned.

Remove the muffins from the pans immediately and let them cool on a wire rack.