Peanut Butter and Guava Muffins (Print version)

Sweet and savory muffins blending creamy peanut butter with tangy guava preserves for nostalgic PB&J flavors in a moist, bakery-style treat.

# What You'll 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 and Topping

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

# Directions:

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. Do not overmix.
06 - Fill each muffin cup about halfway with batter. Add 1 generous teaspoon of guava preserves to the center of each cup.
07 - Spoon the remaining batter over the preserves to cover completely.
08 - Sprinkle chopped peanuts on top of each muffin, if using.
09 - Bake for 20 to 22 minutes, or until a toothpick inserted into the edge (not the center) comes out clean.
10 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The guava preserves create hidden pockets of tangy sweetness that surprise you with every bite.
  • You'll finally have an excuse to eat peanut butter for breakfast without anyone questioning it.
  • These stay moist for days, which means one batch covers several mornings or afternoon snacks.
02 -
  • Don't use natural peanut butter if it separates—the oil will make the batter greasy, and your muffins won't rise properly.
  • Guava preserves vary wildly between brands, so taste yours first and adjust the sugar slightly if it's particularly tangy or very sweet.
03 -
  • Insert your toothpick at the edge or slightly into the peanut butter portion, never dead center where the guava lives—that filling will always look wet.
  • Double the recipe and freeze half—these muffins thaw quickly and taste nearly as good as fresh, turning a weekend baking session into breakfasts for weeks.
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