Preheat oven to 350°. In medium bowl, combine butter or yogurt and peanut butter. Stir in the water, then the bread mix. Divide the batter between 12 greased muffin cups. Top with a teaspoon of chocolate hazelnut spread; swirl it into the top with a toothpick or skewer. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.