This post is sponsored by Bob’s Red Mill. All thoughts and opinions are my own. Thank you to all the readers of A Sassy Spoon for all your support! xo

When you’re looking for a quick breakfast recipe on-to-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 delicious guava jelly on top.

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

This easy muffin recipe is one I love to make all the time because the flavors are just SO good! Here’s how I make it.

shot of muffins swirled with almond butter and guava jelly on top

Ingredients You’ll Need

All-purpose flour. For this muffin recipe, I used Bob’s Red Mill’s Organic Unbleached All-Purpose Flour. This flour is a premium baking flour freshly milled from certified organic, hard red wheat. You can use this high-quality wheat flour product for baked goods, including yeast breads, quick breads, biscuits, muffins, cookies, and cakes. It’s unbleached and unenriched, with no potassium bromate added.
Unsalted butter, room temperature
Brown sugar.
Granulated sugar.
Egg, room temperature
Whole milk, room temperature
Baking powder.
Baking soda.
Salt.
Almond butter.
Guava jelly.

Recommended For This Recipe

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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Step By Step Instructions

Make the batter. 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. Stir until just combined.

Swirl the almond butter and guava jelly. Preheat the oven to 425ºF. Spray a 12 cup muffin tin with nonstick cooking spray. Divide batter evenly into the prepared muffin pan, filling each muffin cup 3/4 full. Swirl the almond butter and guava jelly on top of each muffin with a toothpick.

Bake the muffins. Place the muffin tin in the oven and immediately turn down the heat to 350ºF. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool and serve. Enjoy!

almond butter and guava jelly swirled on top of muffins in muffin pan before baking

Recipe Tips

Want high domed muffins? Start with the oven at 425ºF and then reduce 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.

Use drippy almond butter. This will make it easier to swirl. You can also use any other nut butter if you’d like.

Can’t find guava jelly? If you can’t find guava, you can boil down guava paste with a few tablespoons of water until you get a jam-like consistency. Feel free to use other types of jellies or jams if you can’t find guava or prefer another flavor.

What is the secret to making moist muffins?

There are 3 key things:
– use whole milk since it improves the muffin’s texture
– use brown sugar which helps them retain their moisture for a longer time, and lastly,
– be careful not to over mix the batter.

What makes a muffin light and fluffy?

To make muffins light and fluffy, you want to make sure to always use room temperature ingredients.

almond butter and guava jelly muffins in a muffin tin on a white surface

Storage Tips

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.