Description
Delight in the rich and nutty flavor of these Peanut Butter Guava Muffins, combining creamy peanut butter with sweet guava preserves for a unique twist on a classic muffin. Perfectly moist with a subtle crunch from chopped roasted peanuts, these muffins make a delicious breakfast treat or afternoon snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
Additional
- 2/3 cup guava preserves or guava jelly
- 1/4 cup roasted peanuts, chopped (optional for topping)
Instructions
- Prepare the muffin tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with butter to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure they are evenly combined and aerated.
- Blend wet ingredients: In a large bowl, beat together the creamy peanut butter, melted unsalted butter, and granulated sugar until the mixture is smooth and creamy, creating a rich base for the muffins.
- Incorporate eggs and liquids: Add the eggs one at a time to the peanut butter mixture, mixing well after each addition to ensure full incorporation. Then stir in the whole milk and vanilla extract until the batter is smooth and uniform.
- Combine mixtures: Gradually fold the dry ingredient mixture into the wet ingredients. Mix gently until just combined to avoid overmixing, which can make the muffins tough.
- Fill muffin cups: Spoon batter into each muffin cup until about halfway full. Add one generous teaspoon of guava preserves into the center of each muffin cup over the batter.
- Top with remaining batter: Carefully spoon the remaining muffin batter over the guava preserves, covering them completely to encapsulate the fruit layer inside the muffins.
- Add optional topping: Sprinkle chopped roasted peanuts over the top of each muffin to add a delightful crunch and extra peanut flavor if desired.
- Bake muffins: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes. Muffins are done when a toothpick inserted near the edge comes out clean or with just a few moist crumbs.
- Cool and remove: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and makes removal easier.
Notes
- You can substitute guava preserves with any other fruit jam or jelly if desired, but guava adds a unique tropical flavor.
- For a dairy-free version, substitute whole milk with almond or oat milk and use a dairy-free butter alternative.
- Do not overmix the batter after adding the dry ingredients to keep the muffins tender and light.
- Adding chopped peanuts on top is optional but recommended for added texture and flavor contrast.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
