Peanut Butter and Guava Muffins (Printable)

Sweet and savory muffins combining creamy peanut butter with tangy guava preserves for a nostalgic 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 & 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. 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 desired.
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 Suggestions:

01 -
  • The guava preserves stay pocketed inside, creating little bursts of tangy sweetness that feel like a surprise with every bite.
  • These muffins taste homemade in the best way, with real peanut butter flavor that doesn't fade, and they're moist enough to eat plain or with butter.
  • You can have a batch cooling on the rack in under an hour, which means breakfast or an unexpected afternoon treat is genuinely possible.
02 -
  • The guava preserves will stay where you put them only if your batter is thick enough; if it's too thin, the filling sinks to the bottom and creates a goopy mess instead of a pleasant surprise.
  • Testing for doneness at the edge rather than the center is the trick that changed my muffin game, because a toothpick in the guava center will always come out wet and mislead you.
03 -
  • Room temperature ingredients mix together more smoothly and create a more even crumb, so pull your eggs and milk out of the fridge 15 minutes before you start.
  • If you're using a natural peanut butter with separated oil on top, stir the oil back in completely before measuring, otherwise your batter will break and the muffins won't rise properly.
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