Peanut Butter Guava Muffins (Printable)

Moist muffins combining creamy peanut butter and sweet guava preserves for a nostalgic PB&J-inspired treat.

# 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 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 approximately 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 Hints:

01 -
  • They taste like your favorite PB&J sandwich decided to become a fancy bakery treat, without losing any of that comfort.
  • The guava preserves stay soft and gooey in the center, creating little pockets of surprise in every bite.
  • They're genuinely easy to make, and your kitchen will smell incredible for hours afterward.
02 -
  • The guava preserves will sink and create pockets—this is not a mistake, it's the entire point, and it's why you don't overfill the muffin cups.
  • Testing with a toothpick in the edge, not the center, is non-negotiable because the preserves will always stick to a toothpick inserted directly into them.
  • Room-temperature peanut butter mixes into the batter more smoothly than cold peanut butter that's been refrigerated.
03 -
  • Don't skip the cooling step in the pan—those five minutes let the muffins set just enough to handle without falling apart.
  • If your guava preserves are very thick, warm them slightly in the microwave so they'll spread into the batter more easily and create better pockets.
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