Peanut Butter and Guava Muffins

The first time I pulled these from the oven, my entire apartment smelled like a warm hug. I'd been experimenting with PB&J flavors for weeks, trying to capture that lunchbox nostalgia in something bakeable. When I bit into one fresh from the oven, the warm guava center oozed out and I knew I'd stumbled onto something special. My roommate wandered in, took one whiff, and immediately asked if I was planning to share.

Last summer, I brought a batch to a potluck and watched them disappear in record time. People kept guessing the secret ingredient, and when I revealed it was guava preserves, the room lit up with curious questions. Now whenever friends come over for coffee, these are the first thing they ask about.

Ingredients

• 2 cups all-purpose flour: The backbone that gives these muffins their tender crumb. Measure by spooning into your cup and leveling off for accuracy.
• 1 tsp baking powder and 1/2 tsp baking soda: This duo creates the perfect rise so your muffins dome beautifully without collapsing.
• 1/4 tsp salt: Just enough to brighten all the flavors and balance the sweetness.
• 1/2 cup creamy peanut butter: Use a brand you love eating straight from the jar because that flavor really shines through.
• 1/2 cup unsalted butter, melted: Let it cool slightly so it doesnt cook your eggs when you mix everything together.
• 1 cup granulated sugar: Creates that crackly bakery-style top everyone loves.
• 2 large eggs: Room temperature eggs incorporate better and help your muffins rise evenly.
• 1 cup whole milk: Whole milk makes these extra rich, but you can use what you have on hand.
• 1 tsp vanilla extract: Pure vanilla adds a warm depth that complements both the peanut butter and guava.
• 2/3 cup guava preserves: The star of the show, guava brings a tropical brightness that makes these feel special.
• 1/4 cup chopped roasted peanuts: Optional but highly recommended for that irresistible crunch on top.

Instructions

Get your oven ready:

Preheat to 350°F and line your muffin tin with paper liners. I also give them a quick spray with cooking spray because nothing ruins morning mood like a stuck muffin.

Whisk the dry ingredients:

In a medium bowl, combine flour, baking powder, baking soda, and salt. Set this aside while you work on the wet mixture.

Make the peanut butter base:

Beat together peanut butter, melted butter, and sugar until completely smooth. This takes a minute but creates the creamiest texture.

Add the wet ingredients:

Beat in eggs one at a time, then stir in milk and vanilla until everything is fully incorporated.

Combine everything gently:

Fold the dry ingredients into the wet mixture just until no flour streaks remain. Overmixing makes tough muffins, so some small lumps are perfectly fine.

Create the guava surprise:

Fill each muffin cup halfway with batter, then add a generous teaspoon of guava preserves right in the center. Spoon remaining batter on top to completely cover the preserves.

Finish and bake:

Sprinkle with chopped peanuts if using, then bake for 20 to 22 minutes. Check for doneness by inserting a toothpick into the edge not the center since you will hit the preserves.

Cool completely:

Let them rest in the pan for 5 minutes before transferring to a wire rack. The guava center stays lava-hot for a while, so patience pays off here.

Save Pin

My niece now requests these for every birthday instead of cake. Something about the surprise center feels like magic to her, and watching her face light up when she bites into that warm guava filling has become one of my favorite kitchen moments.

Making Them Your Own

I have swapped guava for strawberry jam when the store was out, and while it gives you a classic PB&J vibe, the guava really adds something special with its tropical brightness. You can also use chunky peanut butter if you want extra nutty texture throughout the crumb. Just know that chunky peanut butter makes the batter a bit thicker, so you might need an extra splash of milk.

Storage and Freezing

These stay fresh on the counter for three days in an airtight container, though they rarely last that long in my house. For longer storage, wrap each muffin individually in plastic wrap and freeze them. They thaw beautifully overnight in the refrigerator or can be warmed in the microwave for 30 seconds straight from frozen.

Serving Suggestions

Warm one slightly and spread with extra peanut butter for an indulgent breakfast that feels like dessert. They are also incredible split in half and toasted until the edges get crispy. I have served these alongside vanilla ice cream for a dessert that combines the best of a cobbler and a PB&J sandwich.

• Try adding a pinch of cinnamon to the dry ingredients for warm spice notes
• A drizzle of melted white chocolate on top makes these fancy enough for brunch
• Mini muffins bake in just 12 to 15 minutes if you want bite sized treats

Save Pin

There is something deeply comforting about a recipe that feels like a hug from your childhood self, and these muffins capture exactly that feeling. I hope they become part of your own kitchen story.

Recipe FAQs

→ Can I use different jam instead of guava preserves?

Yes, strawberry or raspberry jam work beautifully for a more traditional PB&J flavor. Any fruit preserve with similar consistency will substitute well.

→ How should I store these muffins?

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

→ Why should I avoid inserting the toothpick in the center?

The center contains guava preserves which will remain soft and sticky. Testing the edge ensures you check the actual doneness of the batter without getting false results 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. Ensure your baking powder and other ingredients are certified gluten-free as well.

→ What's the best way to fold in the ingredients?

Use a spatula and gently fold the dry ingredients into the wet mixture just until combined. Overmixing can develop too much gluten, resulting in dense, tough muffins.

→ Can I use natural peanut butter?

Natural peanut butter works, but be aware it may result in slightly denser muffins due to its oil separation. Creamy commercial peanut butter provides the best texture.