Peanut Butter and Guava Muffins (Printable Version)

Sweet and savory muffins combining creamy peanut butter with tangy guava preserves for a nostalgic PB&J flavor in every bite.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup creamy peanut butter
06 - 1/2 cup unsalted butter, melted and slightly cooled
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 cup whole milk
10 - 1 teaspoon vanilla extract

→ Filling & Topping

11 - 2/3 cup guava preserves or guava jelly
12 - 1/4 cup roasted peanuts, chopped (optional)

# How To Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with butter.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat together peanut butter, melted butter, and sugar until smooth and creamy.
04 - Add eggs one at a time, mixing well after each addition. Stir in milk and vanilla extract until fully incorporated.
05 - Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
06 - Fill each muffin cup approximately halfway with batter. Add 1 generous teaspoon of guava preserves to the center of each.
07 - Spoon the remaining batter over the preserves to cover completely.
08 - Sprinkle chopped peanuts on top of each muffin, if desired.
09 - Bake for 20 to 22 minutes, or until a toothpick inserted into the edge comes out clean.
10 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like a gourmet PB&J sandwich had a bakery baby, with that nostalgic comfort wrapped in moist, tender crumb.
  • The guava and peanut butter balance each other perfectly so nothing feels too heavy or too sweet, just right.
  • You can have them ready to bake in less than twenty minutes, which means fresh warm muffins before your coffee gets cold.
02 -
  • Testing doneness in the center of these muffins is a lie because you'll always hit that jammy guava pocket and think they're underdone when they're actually perfect, so test the edges or sides instead.
  • Room temperature peanut butter mixes way more smoothly than cold peanut butter straight from the fridge, which saves you frustration and lumpy batter.
  • Overmixing is the silent killer here—fold gently and stop as soon as you don't see flour anymore, or you'll have dense, tough muffins that taste like regret.
03 -
  • Room temperature ingredients mix together more evenly and create a better texture overall, so pull your eggs and milk from the fridge thirty minutes before you start if you have time.
  • Using a cookie scoop to portion your batter ensures every muffin bakes at the same rate and looks uniformly beautiful, which is a small detail that somehow makes them taste better.
Go Back