Save There's something about the smell of peanut butter and guava together that stops me mid-morning and pulls me back to childhood lunch boxes, except these muffins taste nothing like the hastily made sandwiches I used to pack. A friend handed me a jar of guava paste one afternoon and asked what I'd do with it, and instead of spreading it on toast like a sensible person, I found myself wondering if it could live inside a muffin with peanut butter. These turned out impossibly moist and just sweet enough, with that nostalgic PB&J magic folded into something you can grab warm from the oven.
I made these for a small book club gathering, mostly because I wanted an excuse to use up that guava jar, and somehow they became the thing people asked about instead of discussing the actual book. Someone's kid ate three in the span of an afternoon, which I took as the highest compliment, and now I'm pretty sure that family expects them every time we visit.
Ingredients
- All-purpose flour (2 cups): The foundation that keeps these muffins tender without being dense, so don't skip the whisking step or they'll get tough.
- Baking powder and baking soda (1 tsp and 1/2 tsp): This duo works together to give you that bakery-style rise and light crumb structure.
- Salt (1/4 tsp): Just enough to make the peanut butter taste more like itself and balance all that sweetness.
- Creamy peanut butter (1/2 cup): Use the kind without added sugar if you can, so you control the sweetness level throughout.
- Unsalted butter, melted (1/2 cup): The richness that makes these feel indulgent, and melting it first means no lumps or overmixing.
- Granulated sugar (1 cup): Measure it out and don't pack the cup, or you'll end up with overly sweet muffins.
- Eggs (2 large): They bind everything and add that tender crumb, so bring them to room temperature if you have five minutes.
- Whole milk (1 cup): This keeps the batter from becoming too thick when the peanut butter enters the mix.
- Vanilla extract (1 tsp): A small amount that rounds out all the flavors without making them taste like dessert in a suspicious way.
- Guava preserves (2/3 cup): The star filling that gives you that jammy surprise, so choose one with chunks if you like texture.
- Roasted peanuts, chopped (1/4 cup optional): A topping that adds crunch and visual appeal, though the muffins are complete without them.
Instructions
- Prepare your stage:
- Heat your oven to 350°F and get those muffin liners or butter into your tin, because once you start mixing wet and dry, you're on a clock. This is when I usually pour myself a cup of coffee and make sure the wire rack is actually clean.
- Mix the dry team:
- Whisk together your flour, baking powder, baking soda, and salt in a medium bowl until they're evenly distributed, which takes maybe 30 seconds with a whisk. This step prevents lumpy pockets of baking soda in your finished muffins.
- Combine the wet ingredients:
- In a larger bowl, beat the peanut butter, melted butter, and sugar together until it looks smooth and creamy, which takes about a minute with an electric mixer or two minutes of vigorous stirring. You'll notice it becomes noticeably lighter in texture, which means air is getting in there.
- Add the eggs carefully:
- Drop in one egg, mix it in completely, then add the second egg the same way, because adding them both at once sometimes makes the mixture look broken. After both eggs are incorporated, stir in the milk and vanilla extract until you don't see any streaks of milk.
- Marry the mixtures:
- Pour the dry ingredients into the wet bowl and fold gently with a spatula until you see no white flour streaks, then stop immediately. Overmixing at this point is the enemy of tender muffins, so resist the urge to make it look perfectly smooth.
- Fill with purpose:
- Spoon batter until each muffin cup is about halfway full, then place a generous teaspoon of guava preserves in the center of each cup. The preserves should sink slightly into the batter but not touch the bottom of the tin.
- Top it off:
- Distribute the remaining batter over the preserves so they're mostly covered and hidden, creating that surprise element when someone bites through. If you're using the chopped peanuts, sprinkle them now so they toast slightly during baking.
- Bake with patience:
- Slide them into the oven for 20 to 22 minutes, and here's the trick: test doneness by inserting a toothpick into the muffin wall, not the center where the jam is, because jam stays soft and will make you think they need more time. You're looking for the toothpick to come out with just a few moist crumbs clinging to it.
- Cool strategically:
- Let them sit in the pan for 5 minutes so they firm up enough to handle, then transfer them to a wire rack where air can circulate underneath. If you try to move them too soon, they'll crack, and if you leave them in the hot pan too long, the bottoms get soggy.
Save These muffins became my answer to "what do I bring to someone's house" because they're fancy enough to feel thoughtful but casual enough that they don't require any special occasion. There's something deeply satisfying about handing someone a muffin that has an actual treasure inside it, watching their face when they bite through and find that guava filling.
Why These Flavors Work Together
The peanut butter and guava pairing isn't random, it's the same logic that made peanut butter and jelly such a winning combination, except guava brings a brightness and slight tartness that peanut butter on its own can't reach. The sweetness of the muffin itself acts as a buffer, making the flavor feel sophisticated rather than just like a nostalgic sandwich. When they're warm from the oven, the guava becomes almost jammy and releases its tropical notes, which feels like a completely different experience than when they've cooled to room temperature.
Storage and Make-Ahead Magic
These muffins actually taste better on day two because the flavors have time to settle and the texture becomes slightly more dense in the best way, so you can absolutely bake them ahead of time. They keep in an airtight container at room temperature for about 4 days, or you can freeze them individually wrapped in plastic wrap and then foil for up to 2 months, which is perfect when you want a quick breakfast without the actual cooking part.
Variations and Substitutions Worth Exploring
Once you understand the basic structure of these muffins, you can swap the guava preserves for literally any fruit jam you have on hand, and they'll still be fantastic. Strawberry takes it back to classic PB&J territory, while raspberry adds an elegant tartness that surprised me in the best way, and I've even experimented with passion fruit curd for something more tropical. The peanut butter base is so forgiving that it acts like a flavor bridge, letting whatever jam you choose shine without overpowering the overall balance.
- Try adding a tablespoon of unsweetened cocoa powder to the dry ingredients if you want peanut butter and chocolate with a jammy twist.
- A light drizzle of melted white chocolate over the warm muffins adds richness without changing the core flavor profile.
- Swap half the all-purpose flour for whole wheat flour if you want slightly more texture and a nuttier undertone.
Save These muffins prove that the most comforting foods are the ones that combine flavors you already love in a slightly unexpected format. Make a batch this weekend and watch how quickly they disappear.
Recipe FAQs
- → Can I use natural peanut butter instead of creamy?
Natural peanut butter works well, though the texture may be slightly denser. Stir thoroughly before measuring to incorporate separated oils. You might need to add 1-2 tablespoons extra milk to achieve the right batter consistency.
- → What other fruit preserves can I substitute?
Strawberry, raspberry, or blackberry jam create classic PB&J flavors. Apricot or fig preserves offer sophisticated alternatives. Mango or pineapple preserves complement the tropical guava notes beautifully.
- → How do I know when the muffins are fully baked?
Insert a toothpick into the edge (avoiding the center filling). It should come out clean or with just a few moist crumbs. The tops should spring back when gently pressed, and be golden brown around the edges.
- → Can I make these nut-free?
Substitute sunflower seed butter or creamy soy butter for peanut butter. Omit the peanut topping and use sunflower seeds or leave plain. The flavor profile will change but still yield delicious moist muffins.
- → Why should I avoid overmixing the batter?
Overmixing develops gluten, creating tough, rubbery muffins with tunnels. Fold dry ingredients just until combined - some small lumps are fine. This ensures tender, bakery-style texture with a delicate crumb structure.