Description
These Peanut Butter Guava Muffins combine the rich, creamy flavor of peanut butter with the sweet, tropical taste of guava preserves for a unique and delicious treat. Perfectly moist and tender, these muffins are topped with crunchy roasted peanuts for added texture, making them a delightful breakfast or snack option.
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
Others
- 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-sized bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- Blend wet ingredients: In a large mixing bowl, beat the peanut butter, melted butter, and granulated sugar together until the mixture is smooth and creamy, ensuring the sugar starts to dissolve.
- Incorporate eggs and liquids: Add the eggs one at a time to the peanut butter mixture, beating well after each addition to create a smooth batter. Then stir in the whole milk and vanilla extract until fully combined.
- Combine mixtures: Gradually fold the dry ingredient mixture into the wet mixture using a spatula or wooden spoon. Mix just until combined; avoid overmixing to keep the muffins tender.
- Fill muffin cups: Spoon the batter into the muffin tin cups, filling each about halfway. Add a generous teaspoon of guava preserves to the center of each muffin cup on top of the batter.
- Top with remaining batter: Cover the guava preserves with the remaining batter, evenly distributing it to fully enclose the filling.
- Add optional topping: If desired, sprinkle the chopped roasted peanuts on top of each muffin for a crunchy texture and added flavor.
- Bake muffins: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until a toothpick inserted near the edge of a muffin comes out clean and the tops are golden brown.
- Cool and remove: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to ensure soft and tender muffins.
- Use room temperature eggs for better batter consistency.
- Guava preserves can be substituted with other fruit jams if desired.
- For a nuttier flavor, use crunchy peanut butter instead of creamy.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
