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peanut butter and guava muffins in liners in gold muffin pan

Peanut Butter and Guava Muffins

  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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!


  • 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


  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!


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

Keywords: peanut butter muffins, guava muffins, peanut butter and guava, bakery style muffins, peanut butter breakfast, streusel muffins