Name: Magical 20-Minute Peanut Butter Guava Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1/2 cup creamy peanut butter; 1/3 cup vegetable oil; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup guava jam or guava paste, softened; 1/4 cup chopped peanuts; 2 tablespoons brown sugar; 1 tablespoon melted butter

Jump to Recipe

Oh my goodness, let me tell you about my latest baking obsession – Peanut Butter Guava Muffins! I stumbled onto this magical combination during a sleepy Sunday morning when I found half a jar of guava jam staring at me from the fridge. “What if…” I thought as I grabbed my trusty peanut butter. The result? Pure breakfast bliss! These muffins capture that perfect sweet-salty dance – rich peanut butter crumb with tropical guava swirls that’ll make you feel like you’re biting into sunshine. My kids now beg for them weekly, and honestly? I don’t mind one bit because they come together faster than you can say “second breakfast.”

Why You’ll Love These Peanut Butter Guava Muffins

Listen, these aren’t just any muffins – they’re little bites of happiness that’ll make your taste buds do a happy dance! Here’s why they’ve become my go-to breakfast treat:

That sweet-salty magic – creamy peanut butter meets tropical guava in the most delicious tug-of-war your mouth will ever experience
Bakery-worthy texture with that perfect domed top and tender crumb (no dry hockey pucks here!)
So easy to make – I’m talking “still-in-your-pajamas” level of simple
The peanut crumble topping adds this irresistible crunch that’ll have you picking at it before the muffins even cool

Trust me, one bite and you’ll be hooked just like I was!

Ingredients for Peanut Butter Guava Muffins

Here’s everything you’ll need to make these tropical treats – I promise it’s all simple stuff you probably already have in your pantry! The magic happens when these basic ingredients come together:

1 3/4 cups all-purpose flour – spooned and leveled, please! No heavy-handed scooping
1/2 cup granulated sugar – just regular white sugar does the trick
1/4 cup brown sugar – packed firmly into your measuring cup for that caramel depth
1/2 cup creamy peanut butter – I use Jif or Skippy, but any brand works (see my notes below about crunchy vs creamy)
1/3 cup vegetable oil – or melted coconut oil if you’re feeling fancy
2 large eggs – straight from the fridge is fine, but room temp blends smoother
1/2 cup milk – whole milk makes them extra rich, but any milk works
1 teaspoon vanilla extract – the good stuff, not imitation!
2 teaspoons baking powder – check that expiration date!
1/2 teaspoon salt – balances all that sweetness perfectly
1/2 cup guava jam or guava paste – softened (I microwave it for 10 seconds if it’s too thick)

Ingredient Notes & Substitutions

Baking should be fun, not stressful! Here are my tried-and-true swaps when I’m in a pinch:

Peanut butter: Crunchy works if you like texture, but creamy gives that smooth bakery-style crumb. Almond butter makes a great sub for nut allergies.
Guava jam: Can’t find guava? Passionfruit or mango jam gives that same tropical vibe. In a real emergency, strawberry jam works too!
Milk: I’ve used almond milk when we ran out of dairy – nobody noticed the difference.
Egg-free: Replace each egg with 1/4 cup applesauce – the muffins stay moist but rise slightly less.
Gluten-free: Swap in your favorite 1:1 gluten-free flour blend – Bob’s Red Mill works great here.

The beauty of this recipe? It’s forgiving. As long as you keep the wet-dry ratios right, you can play around with flavors!

Equipment You’ll Need

Okay, let’s talk tools! The beauty of these muffins is that you don’t need any fancy equipment – just basic kitchen staples. Here’s what I grab every time:

12-cup muffin tin – standard size, though I sometimes use my jumbo tin when feeling extra indulgent
Muffin liners – paper or silicone (I’m obsessed with my reusable silicone ones – no sticking!)
2 mixing bowls – one large for wet ingredients, one medium for dry
Whisk – my trusty wire one gets the peanut butter perfectly smooth
Rubber spatula – for gently folding everything together
Toothpick or skewer – essential for those gorgeous guava swirls
Ice cream scoop – my secret weapon for evenly filled muffin cups (a 1/4 cup measure works too)

Bonus items if you’re feeling fancy:

Stand mixer – saves arm fatigue when creaming the peanut butter mixture
Sifter – for extra-fluffy dry ingredients (though honestly, I usually skip this step)
Cooling rack – prevents soggy bottoms, but the counter works in a pinch

See? Nothing crazy! Just grab these basics and you’re minutes away from muffin heaven.

How to Make Peanut Butter Guava Muffins

Alright, let’s get baking! These muffins come together so easily – I’ve made them half-asleep more times than I can count. Just follow these simple steps and you’ll have bakery-worthy treats in no time.

Step 1: Mix Wet Ingredients

First things first – grab that big mixing bowl and let’s get the peanut butter party started! I whisk together the creamy peanut butter, vegetable oil, both sugars, eggs, milk, and vanilla until it’s silky smooth. Here’s my secret: I go slow at first to prevent splatters (learned that the messy way!), then pick up speed once everything’s combined.

Watch for that perfect consistency – you want it smooth like pancake batter with no lumps. But don’t go crazy whisking! Overmixing at this stage can make your muffins tough later. Just until combined is perfect.

Step 2: Combine Dry Ingredients

Now for the dry team! In a separate bowl, I whisk together the flour, baking powder, and salt. Pro tip: if your flour tends to clump, give it a quick sift first – though I’ll admit I skip this sometimes when I’m in a hurry.

Here’s where patience pays off: add the dry ingredients to the wet mixture in three batches, gently folding with a spatula after each addition. Stop when you still see a few flour streaks – the batter will finish mixing as you add the last batch. This gradual method keeps the muffins light and tender.

Step 3: Swirl Guava & Add Topping

The fun part! Line your muffin tin and fill each cup about 3/4 full (that ice cream scoop makes this a breeze). Now for the magic – dollop about a teaspoon of softened guava jam onto each muffin batter mound.

Grab that toothpick and swirl away! I make about 3-4 figure-eight motions per muffin – enough to distribute the guava but not so much that it disappears. Then sprinkle that irresistible peanut crumble topping generously over each one. The topping bakes into this gorgeous golden crust that crackles when you bite into it!

Step 4: Bake & Cool

Pop them into your preheated 375°F oven and resist opening the door for at least 15 minutes! They’ll need 18-22 minutes total – mine are usually perfect at 20. You’ll know they’re done when the tops spring back when lightly pressed and a toothpick comes out clean (except maybe a little guava – that’s fine!).

Here’s the hardest part: let them cool in the pan for 5 minutes before transferring to a rack. I know, I know – the smell is torture! But this patience prevents muffin tops from tearing. Wait at least 10 more minutes before diving in – the guava stays molten hot!

Tips for Perfect Peanut Butter Guava Muffins

After making these muffins more times than I can count (okay fine, I may have a slight addiction), I’ve picked up some foolproof tricks to guarantee bakery-quality results every single time. These are the little things that make a BIG difference:

Room temp ingredients are your friends! Take eggs and milk out 30 minutes before baking – they blend smoother with the peanut butter. Cold ingredients can make your batter seize up.
Gentle swirling is key – don’t go overboard with the toothpick! Three or four swirls per muffin gives you those beautiful guava ribbons without mixing it completely into the batter.
Check doneness early – oven temperatures vary, so start checking at 18 minutes with a toothpick. You want moist crumbs, not wet batter (except for any guava – that’ll stay gooey).
The scoop-and-level method for flour prevents dense muffins. I use the straight edge of a butter knife to level off my measuring cup – no packing!
Let that peanut butter mixture get fluffy when creaming with sugars – about 2 minutes of good whisking creates air pockets for the perfect rise.
Rotate your pan halfway through baking if your oven has hot spots. This ensures even browning on all those gorgeous muffin tops.
Cooling patience pays off – waiting those agonizing 10 minutes lets the crumb set properly so you don’t end up with muffin mush.

My biggest tip? Have fun with it! Even my “ugly” batches still taste incredible – the guava and peanut butter combo is basically foolproof. Now go make some muffin magic!

Variations of Peanut Butter Guava Muffins

Oh, the possibilities! While I’m completely obsessed with the original version, sometimes I love shaking things up. Here are my favorite twists that still keep that magical peanut butter-guava spirit alive:

Tropical Banana: Mash one ripe banana into the wet ingredients – it adds moisture and pairs beautifully with the guava. Bonus points for sprinkling toasted coconut on top!
Chocolate Chip Surprise: Fold in 1/2 cup mini chocolate chips with the dry ingredients. The melty chocolate against the tropical guava? Absolute heaven.
Coconut Dream: Replace 1/4 cup flour with coconut flour and add 1/4 cup shredded coconut to the batter. It’s like a tropical vacation in every bite!
Spiced Version: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dry ingredients – warm spices make these extra cozy on chilly mornings.
Berry Swirl: Out of guava? Raspberry or blackberry jam makes a gorgeous (and equally delicious) alternative swirl.

The best part? You can mix and match these ideas! Last week I did banana-chocolate chip muffins with a guava swirl and let me tell you – breakfast never tasted so good. What variations will you try first?

Serving Suggestions

Oh, let me tell you about all the delicious ways to enjoy these muffins! They’re practically begging to be the star of your breakfast table. My personal favorite? Still-warm from the oven with a giant mug of strong coffee – that sweet-salty-tropical combo first thing in the morning is pure magic.

Here are my go-to serving ideas that’ll make these muffins shine:

Brunch superstar: Arrange them on a pretty platter with fresh tropical fruit like mango slices and pineapple chunks. Instant fancy brunch vibes!
Yogurt parfait partner: Crumble one over Greek yogurt with a drizzle of honey – the peanut butter swirls make it feel indulgent while keeping it balanced.
Afternoon pick-me-up: Pop one in the microwave for 10 seconds and enjoy with a cold glass of milk. My kids call this “second breakfast” and I don’t argue!
Dessert hack: Split one warm muffin and top with vanilla ice cream – the guava gets all melty and creates this incredible sauce. Trust me on this one.

The best part? They’re equally perfect for lazy Saturday mornings, packed lunches, or that 3pm slump when you need something sweet but not too heavy. Honestly, I’ve yet to find a time when these muffins don’t hit the spot!

Storage & Reheating

Here’s the scoop on keeping these muffins tasting fresh – if they last that long! Store cooled muffins in an airtight container at room temperature for up to 3 days (though mine never make it past day 2). For longer storage, freeze them individually wrapped – they’ll stay perfect for up to 3 months. To reheat, 10 seconds in the microwave brings back that just-baked warmth, or pop them in a 300°F oven for 5 minutes if you want to revive that crispy topping. Pro tip: freeze some before adding the topping, then sprinkle it on fresh when reheating for maximum crunch!

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates based on my typical ingredients! Your exact nutrition facts might vary depending on the brands you use or if you make any substitutions (looking at you, almond butter lovers). Here’s the rough breakdown per muffin:

Calories: About 290 – totally worth every single one!
Sugar: 20g (mostly from that glorious guava swirl)
Fat: 14g (but hey, peanut butter is the good kind of fat)
Protein: 6g – practically a health food with that peanut butter power
Carbs: 35g (perfect fuel for your morning adventures)

Important disclaimer: I’m a baker, not a nutritionist! These numbers are ballpark figures calculated using generic ingredients. Your specific brands of peanut butter, guava jam, etc. will change the values. But honestly? When that first bite of warm, peanut buttery, tropical-sweet muffin hits your tongue, I promise you won’t be thinking about numbers – just pure deliciousness!

Frequently Asked Questions

I’ve gotten so many questions about these muffins since I started sharing the recipe – here are the ones that pop up most often with my tried-and-true answers!

Can I use fresh guava instead of jam?
Oh, I love this question! While fresh guava sounds dreamy, the jam gives that perfect swirlable consistency. If you’re determined to use fresh, try cooking down peeled guava with a bit of sugar until it’s spreadable – but honestly? The jam shortcut works beautifully and saves you a step!

How do I prevent dry muffins?
The peanut butter gods have spoken: don’t overmix! Also, pull them out when a toothpick shows moist crumbs (not clean). That extra minute can mean the difference between bakery-perfect and hockey puck texture. And never skip the oil – it’s the moisture magic!

Can I make these gluten-free?
Absolutely! My friend Sarah uses Bob’s Red Mill 1:1 gluten-free flour with identical results. Just be extra gentle when mixing – GF flour can make things dense if you overwork it. The guava swirl hides any texture differences beautifully!

What’s the secret to bakery-style domed tops?
Three words: fill. those. cups! I go a generous 3/4 full (almost to the top) and bake at 375°F – the initial high heat gives that professional puff. Also, make sure your baking powder is fresh – expired powder equals flat muffins!

Can I freeze these tropical treats?
You bet! Freeze cooled muffins in a single layer first, then transfer to bags. They’ll keep for 3 months – though mine never last that long! Pro tip: microwave frozen muffins for 30 seconds and they taste freshly baked.

Tell Me About Your Baking Adventure!

Oh, I’d absolutely love to hear how your Peanut Butter Guava Muffins turned out – did you stick with my classic version or try any fun twists? Leave me a note in the comments about your baking experience! Did your family go crazy for them like mine does? Any brilliant substitutions you discovered? I read every single comment (usually while nibbling on a muffin myself) and they seriously make my day. Snap a photo if you can – I’m always amazed at how beautiful everyone’s swirls turn out! Happy baking, friends – can’t wait to hear your stories!

Magical 20-Minute Peanut Butter Guava Muffins Recipe