Peanut Butter Guava Muffins (Print Version)

Sweet and savory muffins combining creamy peanut butter with tangy guava preserves for a nostalgic PB&J twist in every bite.

# Components:

→ 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 for topping

# Method:

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 cup.
07 - Spoon the remaining batter over the preserves to cover completely.
08 - Sprinkle chopped peanuts on top of each muffin if desired.
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 Advice:

01 -
  • They taste indulgent but come together faster than you'd think, perfect for when you want to impress without the stress.
  • The guava and peanut butter combo feels sophisticated enough for company yet nostalgic enough to eat plain on a Tuesday.
  • One batch makes twelve muffins that freeze beautifully, so you're essentially making breakfast or snacks for weeks.
02 -
  • Checking doneness from the edge instead of the center saves you from pulling them out too early because the guava center will always look slightly underdone.
  • Overmixing the batter is the only real way to ruin these; mixing just until combined is genuinely the difference between bakery-quality muffins and rubbery ones.
03 -
  • Cooling the melted butter to room temperature before adding eggs prevents scrambling and creates a silkier batter that bakes into impossibly tender muffins.
  • Using a small cookie scoop to fill the muffin cups ensures even-sized muffins that bake at the same rate, so you get consistency every single time.
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