Found in many Caribbean markets (and often in the Latin American or International aisle of grocery stores), guava jelly and preserves boast a pleasantly sweet, slightly tangy tropical flavor that couldn't be a better fit for the warm, nutty notes of natural peanut butter. In these peanut butter and guava muffins, the two ingredients come together to create a moist bakery-style treat with streusel on top. Think of it as a classic peanut butter and jelly sandwich, but a million times better.

To make the muffins

1. Preheat the oven to 375F. Lightly grease and line a 12-cup muffin pan with cupcake liners. Alternatively, spray the wells with baking spray or butter and a light dusting of flour, shaking out any excess flour. Set aside.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, and cinnamon. Set aside.
3. Add the peanut butter to a microwave-safe, medium bowl. Place the cubed butter on top and heat the mixture in the microwave for 30 seconds. Stir the mixture together and heat for another 30 seconds, until the peanut butter is melted through. Set aside.
4. In a large bowl, whisk the brown sugar, eggs, and vanilla extract together. Add the peanut butter mixture to the bowl and use a rubber spatula to stir until combined. Add the flour mixture to the bowl and stir again, only until the flour dissolves into the batter.
5. Pour the buttermilk into the batter, stirring until just combined (the batter will be quite thick).
6. Use a large, spring-loaded ice cream scoop or spoon to fill the prepared muffin pan with the peanut butter batter. Each muffin pan cup should hold about 4 tablespoons of batter.
7. Using a teaspoon measuring spoon, spoon the guava preserves or jelly onto each cup of peanut butter batter (about 1 ounce of preserves per muffin). Use a toothpick or butter knife to gently swirl the guava preserves into the tops of the muffins.

To make the streusel topping

1. In a medium bowl, stir together the flour, both sugars, and cinnamon. Add the melted butter and stir until the mixture resembles a coarse, sand-like texture. Sprinkle the streusel topping overtop each muffin, dividing evenly.
2. Bake the muffins for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove and let cool for 5 minutes. Serve immediately and enjoy!

Farm Team Tips

Guava preserves or jelly can often be found at your local Caribbean market or the Latin American or International aisles of your local grocery store. In a pinch, you can substitute strawberry or raspberry preserves for the guava in this recipe for a similar flavor.

Creamy, natural peanut butter works best in this recipe, so we suggest using a peanut butter made primarily from peanuts and only a small amount of salt, if any. Some peanut butters contain oils and other additives as well, so be sure to check your labels!

To store your muffins, place inside an airtight container on the kitchen counter for up to 2 days. Alternatively, you can store your covered muffins in the refrigerator for an extra day or two of freshness. If stored in the refrigerator, we suggest warming the muffins in the microwave for a few seconds before serving.

To freeze, first make sure the muffins are at room temperature. Place the muffins in an airtight bag or container and store in the freezer for up to 1 month. When you're ready to serve, allow the muffins to thaw at room temperature before warming briefly in the microwave or an oven set to 325°F for about 5-7 minutes.