Place the peanut butter, honey, coconut oil, and salt (if using) in a blender (high speed is best) and blend until smooth and creamy.
Divide the peanut butter between the lined muffin tin cups.
Spoon 1 to 2 teaspoons (more or less, depending on your preference) of jam on top of the peanut butter in each cup, spreading it out so that it isn’t in one clump.
Use a toothpick to swirl the jam around the top of the peanut butter.
Place the muffin tin in the freezer for 15-20 minutes, or until cups have hardened. Store the cups in an airtight container in the freezer (or fridge) and let sit at room temperature (if frozen) for 5 minutes before eating.
