The Stay At Home Chef: Peanut Butter Nutella Muffins

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Peanut Butter Nutella Muffins

Peanut Butter Nutella Muffins

A soft and moist peanut butter muffin with swirls of Nutella. Muffin heaven!

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.

Prep Time: 10 minutes
Bake Time: 20 minutes
Ready In: 30 minutes
Yield: about 12 muffins


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 spoonfulls Nutella


1. Preheat oven to 350 degrees. Spray a muffin pan with nonstick cooking spray, or put in muffin liners.

2. Combine flour, brown sugar, baking powder, baking soda, and salt in a bowl. Stir.

2. Add in yogurt, buttermilk, eggs, peanut butter, and vanilla. Stir until everything is mixed in.

3.  Divide thick batter among the 12 muffin spots. They'll be about 2/3 full.

4. 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.

5. Bake in the preheated oven for about 18-20 minutes.

6. Devour.


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.

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

  2. Anonymous4:48 PM

    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!!

  3. 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!

  4. Stoich912:21 PM


    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 here...thank you so much...oy vey...

    1. 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!

    2. Stoich917:02 PM

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

  5. Anonymous11:24 PM

    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!

  6. Anonymous3:37 PM

    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 :(

    1. 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.

    2. Anonymous2:18 PM

      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!

  7. Peanut butter plus nutella?? Oh yes please!!

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


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