Peanut Butter Guava Muffins (Printable)

Sweet and savory muffins combining creamy peanut butter with tangy guava preserves for a nostalgic PB&J twist.

# 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 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 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 Advice:

01 -
  • These muffins taste like someone took a PB&J sandwich, baked it into something grown-up, and didn't tell you how easy it was to make.
  • The guava preserve pockets create little flavor surprises that keep you coming back for another bite, even when you're already full.
  • They're moist and tender without being overly rich, perfect for breakfast or that 3 p.m. moment when you need something real but not too heavy.
02 -
  • If you test the center with a toothpick and hit guava, it won't come out clean even if the cake is done—this is why testing the edges matters, and it's a lesson I learned by overbaking three batches before I figured it out.
  • Room temperature ingredients mix together more evenly than cold ones, so take your milk and eggs out of the fridge 20 minutes before you start, which creates a smoother batter and more even crumb.
03 -
  • Room temperature ingredients are non-negotiable—they mix more smoothly and create a more tender, evenly-baked muffin that doesn't have dense pockets.
  • Don't skip the gentle folding step at the end, because every extra stir develops gluten and turns these from tender treats into dense little hockey pucks that nobody wants.
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