These Peanut Butter and Guava Muffins are a real treat! Rich, nutty peanut butter meets the unique taste of sweet, aromatic guava. You’ll adore these bakery-style muffins that are topped with crumbly streusel. So moist, tender, and flavorful!

peanut butter and guava muffins in liners in gold muffin pan

Muffins are one of my top favorite breakfast/brunch items, y’all. I also love me some peanut butter and guava. As a kid (and still as an adult), I could eat pb & jelly sammies any time of the day. Mama BBR got me hooked on all things guava from an early age, too. This new recipe was developed from all those little elements and makes for one tasty bake to bite into! I adore these muffins!

Peanut Butter and Guava Muffins

The combination of peanut butter and guava hits beautifully here! Real talk, I feel like peanut butter pairs well with quite a few fruity preserves/jellies. Rich, nutty, and earthy peanut butter is the base of these muffins. Then sweet guava flavor is strewn about on the top with buttery, crumbly streusel topping. They’re wildly flavorful, super moist, and giving those bakery-style vibes we all love!

BBR recipes to make: blueberry streusel muffins, these buttermilk waffles, my fave classic cinnamon rolls, definitely challah french toast or this croissant french toast bake, and also these blueberry pancakes– yes indeed!

peanut butter and guava muffins in gold muffin pan with Pete and gerry's egg carton in the background

DISCLOSURE: This post is sponsored by Pete and Gerry’s Organic Eggs who I’m always so excited to partner with; all thoughts expressed here are my own. I’ve been a brand ambassador with them for some time now and love using their high-quality USDA Certified Organic eggs from free-range hens.

Their eggs come from small family farmers who raise their hens on farms where the hens are free to roam about in the sunshine. I like that their gold standard eggs are USDA Certified Organic, Certified Humane, and contain no antibiotics/hormones/pesticides. The best quality eggs for BBR recipes!

Ingredients Needed For These Muffins

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

>> For the muffins: all-purpose flour, almond flour, baking powder, salt, ground cinnamon, peanut butter, unsalted butter, packed brown sugar, eggs, vanilla extract, buttermilk, and guava preserves/jelly.

>> For the streusel: all-purpose flour, packed brown sugar, granulated sugar, ground cinnamon, and salted butter.

Ohhh Guava, Guava, Guava! 🙌🏾

Ingredient spotlight: Guava! We all know and love other jellies (strawberry, grape, etc.) when it comes to peanut butter. However, there is something quite special about my beloved friend, the guava. This unique type of tropical fruit has a round, pear-shaped size with edible seeds on the inside. For these peanut butter and guava muffins, we’ll be using store-bought guava preserves or guava jelly.

Guava trees are grown in tropical and subtropical areas all over the world. Guava has a beautiful sweet, lightly floral, and very aromatic taste. It’s quite distinctive.

Difference Between Preserves And Jelly?

Jelly is made from cooked fruit juice and results in a more clear, thinner consistency. Alternatively, preserves are a thicker type of spread because it’s made from larger chunks or whole pieces of the actual fruit. Preserves have a richer taste and texture due to that. ⇢ The good news: use either one of them for these peanut butter and guava muffins! Guava jam can be used, too!

I’ve tested these muffins using both and each batch turned out great!

Where To Find Guava Preserves/Jelly?

I often grab my guava goods from nearly any Caribbean market, and in the Latin American/International aisle of your local grocery store.

Let’s Talk About Peanut Butter 🥜

Use any of your favorite natural, creamy peanut butter for these muffins. Natural means any peanut butter that is made from peanuts with or without salt added. Other types of peanut butter have additional oils/additives in them.

peanut butter and guava muffin in brown paper liner on copper baking rack

Ingredient Substitutions & FAQs

As with many recipes, you may have additional questions regarding ingredient swaps for these peanut butter and guava muffins. Like other BBR recipes, I always recommend sticking to the recipe as it is written in the recipe card, below. However, here’s some extra tidbits in case you need ’em:

  • Can I replace the guava? I find the guava to be so great here and gives an amazing flavor, but I know strawberry or raspberry spreads would work, too.
  • Can I use a different nut butter? Honestly, the peanut butter flavor in these muffins gives off so much flavor! I haven’t tested a substitute, but I do think almond, cashew, or sunflower butter should be good alternatives.
  • Can I use milk? I prefer using buttermilk because of the flavor and richness it provides. Although, you can easily use any milk of choice here as a swap.
  • Can I use all, all-purpose flour? Unfortunately, no. Almond flour within these peanut butter and guava muffins is one of the ingredients that give them a certain texture/taste. Likewise, using all almond flour will yield a certain texture as well. The combo of the two= pure magic!
  • Gluten-free muffins? For all my gluten-free baddies out there, use any gf all-purpose flour as a 1:1 replacement for all-purpose flour. Boom.
  • Can I make these muffins vegan? I haven’t tested these peanut butter and guava muffins using flax eggs as an egg substitute. However, I do think they’ll work (peep my friend, Jessica’s recipe!). Obvi, use vegan butter and then check out this homemade vegan buttermilk hack as well. Yay.

Storing Peanut Butter and Guava Muffins

To store: Keep these muffins stored inside of an airtight container. They’ll keep on the kitchen counter for up to 2 days. Otherwise, place them, covered, in the refrigerator for a bit longer. I recommend lightly warming them in the microwave for a few seconds if placing in the fridge.

To freeze: Make sure these peanut butter and guava muffins are at room temperature, first. Then place them into an airtight baggie. They’ll keep in the freezer for up to 1 month. Allow them to thaw at room temperature and then warm in the microwave or oven (325°F for about 5-7 minutes).

close up of peanut butter and guava muffin on copper baking rack

Friends, you’ll love these Peanut Butter and Guava Muffins! They’re so good and a cozy lil’ breakfast/brunch bake ♡… Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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peanut butter and guava muffins in liners in gold muffin pan

Peanut Butter and Guava Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
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Description

These Peanut Butter and Guava Muffins are a real treat! Rich, nutty peanut butter meets the unique taste of sweet, aromatic guava. You’ll adore these bakery-style muffins that are topped with crumbly streusel. So moist, tender, and flavorful!


Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup creamy peanut butter
  • 6 tablespoons unsalted butter, cubed
  • 3/4 cups packed light or dark brown sugar
  • 2 large Pete and Gerry’s Organic Eggs
  • 1 teaspoon vanilla extract 
  • 1 cup whole buttermilk
  • 12 ounces store-bought guava preserves or jelly

For the streusel topping:

  • 1/2 cup all-purpose flour
  • 3 tablespoons packed light or dark brown sugar
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons salted butter, melted

Instructions

  1. Preheat the oven to 375°F. Line a 12-cup muffin pan with cupcake liners. Alternatively, you can spray the wells with baking spray or grease. Then set aside.
  2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, and cinnamon. Then set the bowl aside. 
  3. Put the peanut butter inside a microwave-safe, medium bowl. Add the cubed butter on top and microwave the mixture for 30 seconds. Stir the mixture together and then microwave for another 30 seconds until the mixture is melted through. Then set aside.
  4. In a large bowl, whisk the brown sugar, eggs, and vanilla extract. Pour in the peanut butter mixture and use a rubber spatula to stir everything together. Add the flour mixture into the bowl and stir together just until the flour dissolves within the batter.
  5. Then pour in the buttermilk and stir everything together until just combined. The batter will be somewhat thick. Use a large, spring-loaded ice cream scoop or utensil to fill the muffin liners/wells with about 4 tablespoons each of the batter. 
  6. Use a teaspoon measuring spoon to spoon the guava preserves/jelly right onto the top of the peanut butter batter. Then use a toothpick or knife to gently swirl the guava into the top of the batter. 
  7. To make the streusel topping: In a medium bowl, stir together the flour, both sugars, and cinnamon. Pour in the melted butter and stir until the mixture resembles coarse, sand-like crumbles. Then evenly divide the streusel topping onto the tops of each muffin.
  8. Bake the muffins for 20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow the muffins to cool for 5 minutes and then serve immediately. Enjoy!

Notes

  1. Please read the blog post in its entirety for more tips + tricks.