Ingredients
Method
- Preheat your oven to 350°F and line a 12-cup muffin tin with liners or grease it well.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, beat the egg lightly. Mix in the oil, buttermilk, vanilla, and squeezed zucchini until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined—don't overmix; you want some small lumps remaining.
- In a small bowl, mix Nutella with 1 tablespoon milk to make it more spreadable.
- Fill each muffin cup about two-thirds full with batter. Drop ½ teaspoon of the thinned Nutella on top of each portion.
- Use a toothpick or skewer to swirl the Nutella into the batter in an X pattern. Pull through to create marbling without fully mixing it in.
- Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed. Internal temperature should reach about 210°F.
- Let cool in the pan for 10 minutes before removing to a wire rack. Serve warm or at room temperature.
Nutrition
Notes
The key is zucchini—I grate mine finely and squeeze out every bit of excess moisture before folding it into the batter. Without that step, my muffins would turn soggy in a way that feels like failure. The Nutella swirls create pockets of sweetness that make each bite feel like a little surprise.
I've learned to let these rest for at least ten minutes after baking so the centers set properly. If you pull them out too early, they'll collapse when you try to remove them from the pan. I keep leftovers in an airtight container for four days, and honestly, they're almost better warmed up the next morning.