Peanut Butter Guava Muffins (Printable Version)

Moist, sweet muffins with creamy peanut butter and tangy guava preserves, perfect for a flavorful snack.

# 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 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 comes out clean.
10 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • That perfect PB&J nostalgia: You get the comforting childhood flavor combination, but in a form that actually feels grown-up enough for a breakfast gathering.
  • They're foolproof: Even when I rush through the batter or forget to fully cool the pan, these still turn out tender and moist, never dry or dense.
  • The guava surprise: Each bite is different depending on where that pocket of preserve ended up, making every muffin feel a little exciting.
  • They freeze beautifully: Pop one in the microwave on a Tuesday morning and your kitchen smells like a professional bakery before your coffee is even ready.
02 -
  • Don't overmix the batter: I learned this the hard way when my first batch came out tough and crumbly, and it's the single most important rule for tender muffins.
  • Cool the melted butter slightly before adding eggs: Rushing this step and adding hot butter can scramble your eggs, creating little cooked bits throughout the batter that ruin the texture.
  • Use the toothpick test correctly: Test at the edge or top of a muffin, not through the middle where the guava preserves create a false wet spot that confuses the test.
  • The preserves will sink if the batter is too warm: If your kitchen is hot or your batter seems runny, refrigerate it for 10 minutes before filling the muffin cups.
03 -
  • Room temperature ingredients mix together more smoothly: Pull your eggs and milk out of the fridge 15 minutes before baking, which creates a more cohesive batter than cold ingredients stirred together.
  • Slightly underbake rather than overbake: A muffin that's done at 20 minutes instead of 22 will be moister and more delicious than one that's been in the oven too long, and it continues cooking slightly as it cools.
  • The best guava preserves are thick and glossy, not runny: Check the jar before buying, since some brands have a thinner consistency that sinks straight to the bottom during baking instead of creating pockets throughout.
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