Peanut butter and nutella muffins

I've always been a fan of peanut butter; I mean who isn't? Peanut butter and jelly, peanut butter on bagels, peanut butter cookies, peanut butter frosting, peanut butter sauce with noodles, the list is endless of what you can make with peanut butter! Now imagine pairing that with nutella in a soft warm muffin...

Peanut butter and nutella muffins

Recipe from thestayathomechef.com

Cooking time: 30 minutes

Yield: 12 muffins

Ingredients

2 cups ap flour

2/3 cup brown sugar

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/4 cup plain yogurt

3/4 cup buttermilk

2 eggs

1 cup peanut butter

2 tsp vanilla

12 tbsp Nutella

Directions

1. Preheat oven to 350 degrees F. Line your muffin tin with liners or spray with nonstick cooking spray.
2. Combine the dry ingredients together from the flour to the salt. In a separate bowl, whisk together the wet ingredients from the yogurt to the vanilla, mixing until the peanut butter is smooth. Pour the wet ingredients into the dry ingredients and mix just until combined. 
3. Fill the muffin pan 2/3 full into 12 muffin cups. Spoon 1 tbsp Nutella on top of each muffin. Swirl the Nutella into the batter using a toothpick, making sure to swirl the bottom as well. 
4. Bake the muffins for 18-20 minutes or until a toothpick inserted in the muffin comes out clean. Cool in the pan for 1 minute before removing. Serve warm.

Nutritional Analysis:

per serving: 336 calories, 17.9g fat (4.6g saturated, 3.2g polyunsaturated, 5.4 monounsaturated), 43.3g carbohydrates, 2.9g fiber, 10.6 protein

**Helpful tip and common mistakes

Muffins are usually easy to prepare and this one is no exception. The only advice I have is to mix the dry ingredient separately from your wet ingredients. This will make it easier to mix the peanut butter evenly throughout the batter.

I chose to make these muffins last minute and found out that I didn't have vanilla extract or buttermilk. Instead, I used vanilla almond milk and added 2 tsp of honey. I also used Greek yogurt instead of plain yogurt.

When swirling the Nutella into the muffins, I did have some trouble because the batter is quite thick.

Ready to bake! They look gorgeous already!

Twenty minutes later, fresh out of the oven!

You can't really go wrong with peanut butter and nutella muffins. The one thing I did especially like about this recipe was that the muffin itself was not overly sweet. In fact, without the nutella, the muffin is more on the boring side; but together, delicious! Even without butter, these peanut butter and nutella muffins were moist and soft. Perfect for breakfast, snack, or even dessert!