Peanut Butter Guava Muffins

The smell of melting peanut butter always takes me back to my college apartment kitchen, where I discovered that a jar of peanut butter and whatever fruit preserve was on sale could transform into something magical. I stumbled upon guava preserves at a latin market and suddenly my usual afternoon snack became an obsession. Those first experimental muffins were dense and slightly overbaked, but the flavor combination made my roommate pause mid-bite and ask for the recipe. Now this version bakes up light and tender, with that same incredible sweet and tangy surprise inside.

Last summer I made a batch for my niece who claims to hate everything, and she ate three in one sitting while demanding I pack some for her sleepover. Something about the familiar comfort of peanut butter meeting that unexpected guava tang makes people forget they are being adventurous.

Ingredients

• All-purpose flour: Gives structure without making these heavy, and I have learned that measuring by weight makes the texture consistent every single time
• Baking powder and baking soda: This combination creates the lift you want while keeping that tender muffin crumb
• Salt: Just enough to make all the flavors pop without tasting salty
• Creamy peanut butter: Use a brand that does not need stirring, as natural peanut butter can make these denser and oilier
• Unsalted butter, melted: Melting the butter first creates a more tender crumb than creaming softened butter
• Granulated sugar: Sweetens just enough to balance the tangy guava without becoming dessert-level sweet
• Eggs: Room temperature eggs incorporate better and help create that nice domed top
• Whole milk: Adds richness and helps keep these muffins moist for days
• Vanilla extract: Rounds out all the flavors and adds that bakery touch
• Guava preserves: Look for preserves with fruit pieces rather than completely smooth jelly for better texture pockets
• Roasted peanuts: Totally optional but that crunch on top makes these feel special and tells people what is inside

Instructions

Get your oven ready:

Preheat to 350°F and line your muffin tin, because nothing ruins the mood like scrambling for liners when your batter is sitting there waiting.

Whisk the dry team:

Combine flour, baking powder, baking soda, and salt in a medium bowl so everything is evenly distributed before it meets the wet ingredients.

Make the peanut butter base:

Beat peanut butter, melted butter, and sugar until completely smooth, which takes about 2 minutes and creates this incredible creamy foundation.

Add the eggs and milk:

Add eggs one at a time, then pour in milk and vanilla, mixing until everything is incorporated and glossy.

Combine it all gently:

Fold in the dry ingredients just until you no longer see flour streaks, because overmixing is the enemy of tender muffins.

Layer the magic:

Fill each cup halfway, add a generous teaspoon of guava preserves to the center, then cover with remaining batter so the surprise stays hidden inside.

Add the topping:

Sprinkle those chopped peanuts on top if using, because they toast beautifully in the oven and add the best crunch.

Bake to perfection:

Bake for 20 to 22 minutes, testing the edge rather than the center since the guava center will always be slightly soft.

The patience part:

Let them cool in the pan for 5 minutes before transferring, otherwise the tender structure might collapse on you.

Pinterest

My neighbor texts me now whenever she smells these baking through our shared kitchen wall. That peanut butter aroma travels and creates this Pavlovian response in everyone within a fifty foot radius.

Storage Secrets

These stay surprisingly moist at room temperature for two days, but I honestly think they hit peak flavor the next morning when all the flavors have had time to become friends. The freezer has been a lifesaver for emergency snacks or unexpected guests.

Filling Variations

While guava is special here, strawberry or raspberry preserves turn this into the ultimate PB&J upgrade that kids and adults both lose their minds over. I have even experimented with mango preserves for something more tropical.

Make It Your Own

The recipe is forgiving enough that you can use chunky peanut butter if you want extra texture, or swap in almond butter for a more sophisticated twist. My personal favorite hack is swirling a little extra peanut butter on top before baking for those gorgeous marbled tops you see in bakeries.

• Press a few extra peanut halves into the tops before baking for restaurant worthy presentation
• Warm the preserves slightly if they are too thick to spoon easily
• These reheat beautifully at 350°F for 5 minutes if you want that fresh baked experience

Pinterest

There is something deeply satisfying about cutting into these and seeing that jewel-toned guava center. Hope they become as much of a staple in your kitchen as they have in mine.

Recipe FAQs

→ Can I use natural peanut butter?

Natural peanut butter works well, though it may create a slightly denser texture due to the oil separation. Make sure to stir it thoroughly before measuring to incorporate the oils.

→ What other fruit preserves can I use?

Strawberry, raspberry, or grape jam all work beautifully for a classic PB&J flavor. Apricot or mango preserves would complement the peanut butter nicely with a different tropical twist.

→ How should I store these muffins?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for up to 2 months - wrap individually and thaw at room temperature when ready to enjoy.

→ Why check the doneness at the edge instead of center?

The guava preserves in the center will remain gooey and soft even when fully baked. Testing at the edge ensures the batter itself is properly cooked without getting a false reading from the fruit filling.

→ Can I make these gluten-free?

Yes, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend that contains xanthan gum. The texture may be slightly different but still delicious.

→ Can I reduce the sugar?

You can reduce the sugar to 3/4 cup, though this may affect the texture slightly. The muffins will be less sweet but still enjoyable, especially since the guava preserves provide additional sweetness.