When you’re looking for a quick breakfast recipe on-the-go, there’s nothing better than a fluffy, soft muffin. Am I right? Muffins are easy to make and always taste SO good.

To shake things up, I’m making my own version of a classic PB&J muffin, but instead of using peanut butter, I’m using almond butter and swirling it with guava jelly (or my tangy guava jam) on top.

I love adding new recipes using guava to my arsenal, plus the sweet & tart taste of guava is incomparable.

Let me show you how to make it!

shot of muffins swirled with almond butter and guava jelly on top
5 stars
5-Star Review

“I made these this morning and they were SO YUMMY! I used peanut butter and added a little vanilla to the batter. Moist and fluffy and delicious! Thanks for the recipe!”

—Amy
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Muffin Pan

I love this non stick muffin pan for muffins and even mini frittatas! The textured aluminum creates an even bake for whatever you are making.

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How To Make Almond Butter & Guava Muffins

Ok, if you want domed tops (because who doesn’t want that?!), I suggest starting the oven at 425ºF and then reducing it to 350ºF as soon as you place the muffin tin in the oven. The initial high heat activates the leaveners (baking soda/baking powder) to create those pretty domed muffins.

A flat lay of baking ingredients in bowls: a stick of butter, a cup of milk, an egg, flour, brown sugar, granulated sugar, strawberry jam, almond butter, baking powder, and baking soda on a white surface, perfect for muffins.
muffin batter ingredients in a bowl
almond butter and guava jelly swirled on top of muffins before baking
muffins swirled with almond butter and guava jelly in a muffin pan on a white surface

These muffins will last up to 4 days in an airtight container at room temperature. You can also freeze them. Just make sure to place them in an airtight container and freeze for up to 2 months. You can thaw them in the fridge when you’re ready to eat.

shot of muffins swirled with almond butter and guava jelly on top
4.80 from 5 reviews

Almond Butter & Guava Jelly Muffins

Jamie Silva
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Soft, fluffy muffins made with swirled almond butter and guava jelly. A fun spin on PB&J muffins for the perfect on-the-go breakfast!
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Ingredients
 

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 cup whole milk, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup drippy almond butter to swirl on top
  • 1/4 cup guava jelly to swirl on top

Instructions
 

  • In a large bowl, cream butter and sugars together. Add egg and milk. Mix together until well combined. Add flour, baking powder, baking soda, and salt. Mix until just combined.
  • Preheat the oven to 425ºF. Spray a 12-cup muffin tin with nonstick cooking spray. Divide batter evenly into the prepared muffin tin, filling each muffin cup 3/4 full. Swirl the almond butter and guava jelly on top of each muffin with a toothpick.
  • Place the muffin tin in the oven and immediately turn down the heat to 350ºF. The initial high heat activates the leaveners (baking soda/baking powder) to create those pretty domed muffins.
  • Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool and serve. Enjoy!
Serving: 1muffin, Calories: 282kcal, Carbohydrates: 41g, Protein: 5g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 152mg, Potassium: 120mg, Fiber: 1g, Sugar: 22g, Vitamin A: 292IU, Vitamin C: 1mg, Calcium: 81mg, Iron: 1mg
Course: Breakfast, Snack
Cuisine: American
Keyword: almond butter guava jelly muffins, guava, muffin recipe, muffins, peanut butter and jelly muffins
Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!