Zucchini Muffins with Nutella
There’s something magical about baking that fills a home with warmth and fragrance, especially when it comes to Zucchini Muffins with Nutella. These delightful muffins combine the subtle sweetness of zucchini with the rich, creamy goodness of Nutella, making them the perfect treat for breakfast or a snack. Whether you’re an experienced baker or just starting out, this easy-to-follow recipe will guide you through the process of creating moist, flavorful muffins that everyone will adore.
Why This Recipe Is Reliable
This Zucchini Muffins with Nutella recipe is a tried-and-true favorite, crafted with simple ingredients that you may already have in your pantry. The beauty of this recipe lies in its versatility and the ability to adapt to your taste preferences. The addition of Nutella takes these muffins to another level, adding a decadent chocolatey twist that perfectly complements the freshness of the zucchini. With a straightforward method and reliable measurements, you can achieve perfect results every time.
Shopping List
- 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
- Zest of one lemon
- 1/2 cup Nutella chocolate hazelnut spread
Gear Checklist
- Mixing bowls: For combining dry and wet ingredients.
- Measuring cups and spoons: To ensure accuracy in your recipe.
- Whisk: For mixing ingredients smoothly.
- Spatula: Great for folding in ingredients without overmixing.
- Muffin tin: To bake your muffins perfectly.
- Parchment paper or muffin liners: For easy removal and cleanup.
Zucchini Muffins with Nutella in Steps
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.
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.
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.
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. This step adds air to the mixture, creating a tender muffin texture.
Step 5: Add Eggs
Crack the two large eggs into the butter-sugar mixture and beat until fully incorporated. The mixture should be smooth and creamy.
Step 6: Fold in Zucchini and Lemon Zest
Gently fold in the packed grated zucchini and lemon zest. The zucchini adds moisture to the muffins, while the lemon zest brightens the flavor profile.
Step 7: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix; some lumps are okay.
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. Use a toothpick or knife to swirl it into the batter, creating a beautiful marbled effect.
Step 9: Bake
Fill the remaining muffin cups with the rest of the batter and bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool and Enjoy
Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious Zucchini Muffins with Nutella warm or at room temperature!
Substitutions by Category
- Flour: Whole wheat flour can be used for a healthier version.
- Butter: Coconut oil or vegetable oil may be substituted for butter.
- Eggs: Use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water = 1 egg) for a vegan option.
- Zucchini: Grated carrots can be used in place of zucchini for a different flavor.
Avoid These Mistakes
- Do not overmix the batter; it can lead to tough muffins.
- Make sure to measure the zucchini after grating and packing it tightly in the cup.
- Keep an eye on the baking time; overbaking can dry out the muffins.
- Use fresh ingredients, especially baking powder and baking soda, for the best rise.
Save for Later: Storage Tips
To keep your Zucchini Muffins with Nutella fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them. Wrap each muffin individually in plastic wrap and place them in a zip-top freezer bag. They can be frozen for up to 3 months. When ready to enjoy, simply thaw at room temperature or warm them in the microwave for a few seconds.
Questions People Ask
Can I use frozen zucchini in this recipe?
Yes, you can use frozen zucchini. Just make sure to thaw and drain any excess moisture before adding it to the batter.
How can I tell when the muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, the muffins are done. If it comes out wet, bake for a few more minutes.
Can I leave out the Nutella?
Absolutely! You can either omit the Nutella or substitute it with another spread or chocolate chips for a different flavor profile.
How do I make these muffins more chocolatey?
For a richer chocolate flavor, consider adding cocoa powder to the dry ingredients or folding in chocolate chips along with the Nutella.
Wrap-Up
There you have it! A delightful recipe for Zucchini Muffins with Nutella that will surely impress your family and friends. These muffins are not only easy to make, but they also offer a wonderful combination of flavors that will keep you coming back for more. Whether you enjoy them fresh out of the oven or as a quick snack throughout the week, they are a perfect addition to any meal.
The next time you find yourself with an abundance of zucchini, don’t hesitate to whip up a batch of these delectable muffins. Your kitchen will smell amazing, and you’ll have a treat that everyone will love. Happy baking!
Zucchini Muffins with Nutella
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- Step 5: Add Eggs. Crack the two large eggs into the butter-sugar mixture and beat until fully incorporated.
- Step 6: Fold in Zucchini and Lemon Zest. Gently fold in the packed grated zucchini and lemon zest.
- Step 7: Combine Wet and Dry Ingredients. Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined.
- 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.
- 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.
- 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.
