Peanut Butter and Guava Muffins (Printable)

Sweet and savory muffins blending creamy peanut butter with tangy guava preserves for a nostalgic PB&J experience in every bite.

# 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)

# 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.
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 -
  • They taste like the best part of a PB&J sandwich but in muffin form, making them perfect for breakfast or an afternoon snack.
  • The guava filling creates these little pockets of sweetness that surprise you with every bite, and the texture stays moist for days.
  • You can have a dozen ready in under an hour with ingredients you probably already have on hand.
02 -
  • The guava filling needs to be thick enough that it doesn't run all over the batter, so if your preserves are super loose, let them sit in the fridge for an hour before using.
  • Don't skip inserting the toothpick into the edge of the muffin rather than the center, because the warm guava filling will always look wet and you need to test the actual cake to know when it's done.
  • Room temperature ingredients mix together much more smoothly than cold ones straight from the fridge, so pull your eggs and milk out 20 minutes before you start.
03 -
  • The secret to moist muffins is the combination of peanut butter, melted butter, and whole milk all working together, so don't try to cut back on any of these without expecting drier results.
  • If your muffins are browning too quickly on top, tent them loosely with foil during the last few minutes of baking to protect them while the inside finishes cooking.
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