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Homemade Zucchini Muffins with Nutella photo

Zucchini Muffins with Nutella

These Zucchini Muffins with Nutella are a delightful treat! Moist, flavorful, and easy to make, they combine zucchini's subtle sweetness with Nutella's rich creaminess.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, softened (1 stick)
  • 1 cup sugar
  • 2 large eggs
  • 1 cup grated zucchini (packed)
  • 1 unit Zest of one lemon
  • 1/2 cup Nutella chocolate hazelnut spread

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Muffin tin
  • Parchment paper or muffin liners

Method
 

Instructions
  1. Step 1: Preheat the Oven. Begin by preheating your oven to 350°F (175°C). This ensures that your Zucchini Muffins with Nutella bake evenly and rise beautifully.
  2. Step 2: Prepare the Muffin Tin. Line your muffin tin with parchment paper liners or grease it lightly with oil. This will prevent the muffins from sticking and make for easy removal.
  3. Step 3: Combine Dry Ingredients. In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined. Set aside.
  4. Step 4: Cream the Butter and Sugar. In another bowl, use a whisk or electric mixer to beat the softened butter and sugar together until light and fluffy.
  5. Step 5: Add Eggs. Crack the two large eggs into the butter-sugar mixture and beat until fully incorporated.
  6. Step 6: Fold in Zucchini and Lemon Zest. Gently fold in the packed grated zucchini and lemon zest.
  7. Step 7: Combine Wet and Dry Ingredients. Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined.
  8. Step 8: Swirl in Nutella. Spoon half of the muffin batter into the prepared muffin tin. Then, add a dollop of Nutella on top of each muffin and swirl it into the batter.
  9. Step 9: Bake. Fill the remaining muffin cups with the rest of the batter and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Step 10: Cool and Enjoy. Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • Freeze muffins individually wrapped in plastic wrap for up to 3 months.
  • Thaw frozen muffins at room temperature or warm in the microwave for a few seconds.