Peanut Butter and Guava Muffins (Printable version)

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

# Ingredient List:

→ 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 Steps:

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.
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 Advice:

01 -
  • They taste like a gourmet PB&J but taste so much better warm with butter melting through every bite.
  • The guava filling creates this beautiful sweet-tart surprise that keeps people reaching for another even when they think they're too full.
  • You'll have homemade bakery-quality muffins ready in under an hour, and your kitchen will smell incredible the whole time.
02 -
  • Don't test doneness in the center where the guava is, because the preserves stay soft and will make your toothpick look underbaked even when the actual cake is perfectly done.
  • Overmixing the batter is your biggest enemy here, so fold gently and stop as soon as you don't see dry flour, even if the batter doesn't look perfectly smooth.
  • Room temperature eggs truly make a difference in texture, so pull yours out of the fridge while you prep your ingredients.
03 -
  • If your guava preserves are very thick or chunky, warm them slightly so they flow into the center of each muffin instead of sitting on top of the batter.
  • The secret to bakery-style muffins is not overbaking them, so set your timer for 20 minutes and check them early rather than waiting for the full 22 and ending up with dry edges.
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