Peanut Butter Guava Muffins (Printable)

Sweet and savory muffins combining creamy peanut butter with tangy guava preserves for a nostalgic PB&J flavor in moist bakery-style treats.

# 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)

# 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 dry ingredients into wet mixture until just combined. Avoid overmixing.
06 - Distribute batter halfway into each muffin cup. Add 1 generous teaspoon of guava preserves to the center of each cup.
07 - Spoon remaining batter over 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 -
  • That tangy-sweet filling surprise in the middle makes every bite feel intentional, not just another muffin.
  • The texture stays tender even days later, so you can bake a batch and actually have time to enjoy them.
  • They're vegetarian, come together in under 40 minutes, and honestly taste like you spent way more effort than you did.
02 -
  • Don't overmix the batter once the dry ingredients are added, or you'll activate the gluten and end up with dense, tough muffins that taste more like hockey pucks than bakery treats.
  • Testing doneness at the edge rather than the center is non-negotiable here, because the guava in the middle will always look underbaked on a toothpick, and that's when people make the mistake of baking them too long.
03 -
  • Let your peanut butter and eggs come to room temperature before mixing, because cold ingredients don't blend smoothly and you'll end up fighting with the batter.
  • If your guava preserves are very thick, warm them up slightly or stir in a teaspoon of water so they distribute more easily into the batter without lumps.
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