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A soft and moist peanut butter muffin with swirls of Nutella.  Peanut Butter Nutella Muffins are what muffin heaven looks like!

A soft and moist peanut butter muffin with swirls of Nutella. Peanut Butter Nutella Muffins are what muffin heaven looks like!

Oh yeah. You know you are drooling. Peanut butter muffins with Nutella swirled throughout. It is like heaven in your mouth. Can this seriously be a breakfast? They are so incredibly good straight from the oven. Make them when you have a few people home, preferably a number divisible by 12 so there isn’t any fighting, and watch them disappear. It’s like magic.

Cooking Lesson: It can be a pain to measure sticky ingredients like peanut butter. A handy trick is to first spray the measuring cup with nonstick spray, that way your sticky ingredient is less likely so stick and will slide out much easier.

  • Nut Options:

    We know peanut allergies are common. If you are looking for a non-peanut substitute, just replace with your favorite nut or seed butter.
  • Buttermilk Substitute:

    No buttermilk? No problem! Make your own buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. You can half or double this recipe as needed and use it in any recipe buttermilk is called for! For this recipe you’ll want to use 3/4 of a tablespoon of vinegar or lemon juice for your 3/4 cup of milk.
  • Can peanut butter Nutella muffins be made dairy free?

    Absolutely! You can make your own buttermilk substitute with soy or almond milk, and replace the greek yogurt with your preferred full fat plain plant based yogurt.

If you like this recipe, you may be interested in these other delicious muffin recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Peanut Butter Nutella Muffins
Servings

12 muffins

A soft and moist peanut butter muffin with swirls of Nutella. Peanut Butter Nutella Muffins are what muffin heaven looks like!
A soft and moist peanut butter muffin with swirls of Nutella. Peanut Butter Nutella Muffins are what muffin heaven looks like!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
  • 2 cups all-purpose flour
  • 2/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup plain greek yogurt
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 12 spoonfuls Nutella
Instructions
  • Preheat oven to 350 degrees. Spray a muffin pan with nonstick cooking spray, or put in muffin liners.
  • Combine flour, brown sugar, baking powder, baking soda, and salt in a bowl. Stir.
  • Add in yogurt, buttermilk, eggs, peanut butter, and vanilla. Stir until everything is mixed in.
  • Divide thick batter among the 12 muffin spots. They'll be about 2/3 full.
  • Place 1 tablespoon of Nutella on top of each. Use a toothpick to swirl the Nutella around. Make sure you do it all the way to the bottom so there is Nutella throughout.
  • Bake in the preheated oven for about 18-20 minutes.
  • Devour.
Notes

Nutrition

Calories: 426kcal | Carbohydrates: 50g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 29mg | Sodium: 281mg | Potassium: 363mg | Fiber: 3g | Sugar: 30g | Vitamin A: 65IU | Calcium: 94mg | Iron: 2.8mg
Course: Side
Cuisine: American
Keyword: Nutella Muffins

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Sheila anderson

These were oh so yummy. Can I comment that another way to solve the problem of sticky ingredients is to specify them in weight not volume. It is more also way more accurate

I make banana bread and banana bread muffins weekly. I need to give this recipe a try!

Peanut butter plus nutella?? Oh yes please!!

Anonymous

Can I use light cream instead of the buttermilk? That's the only thing I'm missing and I really don't wanna go to the supermarket again just for that 🙁

Instead of buttermilk you can substitute regular milk plain, or create your own buttermilk by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minute. I would not recommend substituting light cream. It is too heavy for a muffin.

Anonymous

Thank you very much! Will try it today.. and I hope fat free milk would be ok… (I'm a fat free girl as you noticed 😉 will let you know the outcome. Thanks again!

Anonymous

Fantastic recipe! Used wholemeal flour & soured milk (as didnt have any buttermilk) and turned out just as awesome. I need to make another batch, stat!

Stoich91

RUN! RUN WHILE YOU CAN! OH THE HUMANITY! I killed this recipe nearly every way possible (ie half whole wheat, using 1 c. milk + white vinegar, no yogurt, etc.) and I STILL NEARLY ATE THE WHOLE DANGED BATCH! Seriously, if I didn't ruin these, nobody can. 7 alien thumbs up…or in other words, out of this world. One tip, don't be afraid to use AT LEAST a TBS of Nutella per muffin and SWIRL it really, really good. It'll pay off. Great goodness…I don't know to thank you or…I don't know…I'll just be wallowing in my gorged state over… Read more »

Oh man! You totally just made my day! Thanks for coming back to comment.

And I totally agree, don't skip on the Nutella! You can never have too much Nutella!

Stoich91

Thank YOU! I subscribed – and threw away the scale! lol jk really good!

I followed the recipe exact, only using "soured" milk instead of buttermilk. Baked at 350*, these muffins were done at exactly 20 minutes. Muffin perfection–the family RAVED about these. Excellent recipe!

Anonymous

If you like peanut butter and chocolate, these are yum. Also try putting a small reses bite in the center of each. Oh my goodness. delicious!!

I made these for my roommate's birthday breakfast this morning. They were quick easy and taste so good! Yum.

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