Zucchini Nutella Muffins

I've reached the point in the festivities where I'm putting zucchini in ALL OF THE THINGS. Can I shred it and sneak it into peanut butter and jelly sandwich? Because, no joke, I've considered it. The garden thing is going well, is what I'm saying.

It's going so well that I'm now concocting ways to completely defeat the purpose of growing fruits and vegetables. Earlier this week I very literally looked at a zucchini and thought to myself, "How can I ruin this?"

Answer: Chocolate. And Nutella. And lots and lots and lots of sugar.

 

Ummmm ... yeah.

They are just as good as they look. And, hey! There's zucchini in there! They are almost (not really) healthy!

This recipe is based on this one, except for the whole NUTELLA thing. And a few other tweaks. Still, I started there.

Zucchini Nutella Muffins

Muffins
2 cups flour
1 cup powdered cocoa
2 tablespoons baking powder
1 teaspoon salt
1 cup butter, melted
1/2 cup milk
1 cup granulated sugar
1/2 cup light brown sugar
1 tablespoon vanilla extract
2 eggs
2 cups grated zucchini
1/4 cup Nutella

Nutella Streusel
3/4 cup flour
3/4 cup light brown sugar
1/2 cup unsalted butter
1/4 cup Nutella
1 cup mini chocolate chips

1. Preheat oven to 425 degrees.

2. Line cupcake pans. You're making 24 cupcakes, so plan accordingly.

3. In a large mixing bowl, combine the flour, cocoa, baking powder, and salt. Use a whisk to mix it all up.

4. In a separate large mixing bowl, combine the butter, milk, sugar, brown sugar, vanilla, and egg. Use a fork to mix it up all proper and stuff.

5. Gradually pour the dry ingredients into the bowl with the butter and stuff, using a fork to keep stirring. When it's all mixed, throw the zucchini in there and stir it up some more.

6. Place a heaping tablespoon of the muffin batter in each liner. You should still have some muffin batter left. Set it aside for a second because it's time for some magic.

7. You know that Nutella that you haven't used in the muffins yet? IT'S TIME. Forget measuring it. Just stick a spoon in that Nutella jar and scoop some out. Put about 1/2 teaspoon in the center of each muffin. If you accidentally put a little too much in there? OH WELL. I'm sure you will forgive yourself if you later end up with a mouthful of Nutella.

8. Time to finish filling those cupcake liners. You should have enough to put somewhere around a heaping teaspoon in each one, on top of the Nutella. The liners should end up about 3/4 full, if not a bit fuller. I promise these don't rise all that much, so it'll be OK.

9. Time to make some streusel. Combine your flour, brown sugar, butter, Nutella, and chocolate chips in a medium bowl. I mushed it all up with my hands until it became crumbly. (Add some flour if yours is a little too doughy at first.)

10. Top each muffin with some steusel. Get a little carried away, please. You'll be glad you did it later.

11. Bake at 425 for 5 minutes. Then, reduce the heat on your oven to 375 degrees and bake for another 20 minutes. Total baking time is 25 minutes. The temp change thing does magical puffy muffin things, so just go with me on this.

12. Eat one while they're still warm. Yes, that really is part of the directions. That means you have no choice.

Comments

[hellohahanarf]

have mercy, these look beyond incredible. they look like my wildest dreams incredible. wow.