Save My neighbor brought over a batch of these muffins one Tuesday morning, still warm from her oven, and the aroma hit me before she'd even stepped inside. That first bite transported me straight back to childhood PB&J sandwiches, except somehow more sophisticated, more tender, with pockets of jammy sweetness buried throughout. She mentioned she'd been experimenting with guava preserves instead of the usual grape jelly, wanting something with a bit more character. I've made them dozens of times since, tweaking nothing because they're simply perfect as is.
I brought these to my book club last month and watched three grown adults light up the moment they bit into one. Someone asked if I'd bought them from a bakery, and when I said I'd made them, the whole room got quiet in that way that only happens when food is genuinely good. That validation meant more than any compliment about my appearance ever could, if I'm being honest.
Ingredients
- All-purpose flour (2 cups): The foundation of your crumb; don't sift it unless you enjoy dense muffins, just stir it in the bag first to aerate it slightly.
- Baking powder and baking soda (1 tsp and 1/2 tsp): These two work together to give you that tender, airy interior; using both prevents that metallic aftertaste you get from baking soda alone.
- Salt (1/4 tsp): A small amount that somehow makes the peanut butter and guava sing by cutting through the sweetness.
- Creamy peanut butter (1/2 cup): Use the kind that's just peanuts and maybe a tiny bit of salt; avoid the natural separation kind unless you're okay with oily muffins.
- Unsalted butter, melted (1/2 cup): Melt it and let it cool slightly so the eggs don't scramble when you add them; this step matters more than you'd think.
- Granulated sugar (1 cup): Sweetness that balances the tangy guava perfectly, so don't cut back on this one.
- Eggs (2 large): They bind everything together and keep the muffins moist even days later.
- Whole milk (1 cup): Creates the tender crumb; whole milk really does make a difference compared to lower fat versions.
- Vanilla extract (1 tsp): A small amount that softens all the flavors and makes them feel more refined.
- Guava preserves (2/3 cup): The star filling that gives you those pockets of jammy goodness; use a thick preserve, not a thin jelly, or your muffins will be soggy.
- Roasted peanuts, chopped (1/4 cup, optional): A textural garnish that adds crunch and announces what's inside before anyone takes a bite.
Instructions
- Heat your oven and prepare:
- Set your oven to 350°F and line your muffin tin with paper liners. This temperature bakes them through without browning the tops too fast.
- Combine the dry team:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Whisking them together ensures the leavening agents are distributed evenly so every muffin rises the same way.
- Beat the peanut butter mixture:
- In a large bowl, mix the peanut butter, cooled melted butter, and sugar until it looks smooth and creamy. This is where the magic starts, when everything begins coming together into something cohesive.
- Add the eggs one at a time:
- Crack each egg into the bowl separately, mixing well after each addition. Doing this prevents lumps and ensures the eggs emulsify properly into the batter.
- Pour in the milk and vanilla:
- Stir the milk and vanilla extract into the mixture until fully incorporated. The batter should look creamy and smooth at this point.
- Fold in the dry ingredients gently:
- Add the flour mixture to the wet mixture gradually, folding it in with a spatula until just combined. Stop as soon as you don't see streaks of flour; overmixing develops gluten and creates tough, dense muffins instead of tender ones.
- Fill the cups strategically:
- Spoon batter into each muffin cup until it reaches about halfway. Then add a generous teaspoon of guava preserves right in the center of each one, watching the preserve settle into the batter like treasure.
- Cover with the remaining batter:
- Spoon the rest of the batter over the preserves to cover them completely so they don't stick to the paper liners or brown on top.
- Top with peanuts if desired:
- Sprinkle chopped peanuts over each muffin for texture and visual appeal. This step is optional but worth doing because the salt in the peanuts enhances the whole flavor profile.
- Bake until golden:
- Bake for 20 to 22 minutes, checking for doneness by inserting a toothpick into the edge (not the center, which will have preserves). A few moist crumbs are fine; you're looking for the cake part to be set.
- Cool properly:
- Let them rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. This cooling sequence prevents them from steaming themselves into a dense texture.
Save These muffins have become my reliable move when I'm worried I haven't paid enough attention to someone. There's something about homemade baked goods that says I was thinking of you without needing to say it out loud.
Flavor Combinations to Try
Once you master the basic recipe, the guava-peanut butter combination opens doors. I've swapped the guava for strawberry jam to recreate classic PB&J territory, and it's equally delicious but feels more nostalgic. Raspberry preserves add a tartness that cuts through the richness beautifully, while marmalade brings a sophisticated bitterness that adults seem to appreciate.
Storage and Make-Ahead Wisdom
These muffins stay moist and tender for three days in an airtight container at room temperature, though they rarely last that long in my house. They freeze magnificently for up to two months, and you can thaw them at room temperature in about an hour or pop them in a 300°F oven for fifteen minutes to warm them through. I've found that freezing them in individual freezer bags means I can grab one whenever a coffee moment calls for something special.
Leveling Up Your Batch
If you're feeling adventurous, there are a handful of small changes that elevate these from wonderful to unforgettable. A sprinkle of fleur de sel on top before baking adds a salted caramel dimension that peanut butter adores, and swirling a tiny bit of extra peanut butter on top of the batter before baking creates gorgeous ribbons throughout. Some mornings I add a quarter teaspoon of cinnamon to the dry ingredients just to give them a warmer, spicier personality.
- Let your eggs and milk come to room temperature before mixing for a more cohesive, tender crumb.
- If your guava preserves are very thick, stir in a teaspoon of water to make them spreadable without creating pockets of unmixed jam.
- Fresh ground peanut butter works beautifully if you have access to it, though the texture might be slightly oilier.
Save These muffins remind me that the simplest combinations, done with intention and a little care, become the most memorable. They're proof that you don't need complicated techniques or obscure ingredients to create something people genuinely look forward to eating.
Recipe FAQ Section
- → Can I use natural peanut butter?
Natural peanut butter works well, though it may create a slightly denser texture. Ensure it's well-stirred before measuring to incorporate the separated oils.
- → What if I can't find guava preserves?
Strawberry or raspberry jam makes an excellent substitute for a classic PB&J flavor profile. Apricot or fig preserves also complement the peanut butter beautifully.
- → How should I store these muffins?
Keep in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped for up to 2 months and thaw at room temperature.
- → Why check the edge instead of center for doneness?
The guava center remains gooey while baking. Testing near the edge ensures the surrounding batter is fully cooked without the sticky filling affecting your results.
- → Can I make these gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Results may vary slightly in texture, but the flavor remains delicious.
- → Can I reduce the sugar?
You can decrease sugar to 3/4 cup, though the muffins will be less sweet and slightly denser. The guava provides natural sweetness that helps balance the reduction.