Peanut Butter Guava Muffins

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour

02 - 1 tsp baking powder

03 - 1/2 tsp baking soda

04 - 1/4 tsp 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 tsp vanilla extract

→ Filling & Topping

11 - 2/3 cup guava preserves or guava jelly

12 - 1/4 cup roasted peanuts, chopped

# How-To:

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 until well blended.

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. Be careful not to overmix.

06 - Fill each muffin cup about halfway with batter. Add 1 generous teaspoon of guava preserves to the center of each, then spoon the remaining batter over the preserves to cover completely.

07 - Sprinkle chopped peanuts on top of each muffin if using. Bake for 20-22 minutes, or until a toothpick inserted into the edge (not the center) comes out clean.

08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Hacks:

01 -

The peanut butter crumb stays incredibly moist thanks to that melted butter trick I learned from a bakery chef
Guava preserves hit different than regular jam, bringing this tropical brightness that cuts through all that rich nuttiness

02 -

Testing the muffin at the edge instead of the center is crucial because that guava filling will always make the center test underdone
Room temperature ingredients prevent the melted butter from seizing up when you add the eggs

03 -