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Best Small-Batch Zucchini Muffins (Easy 6-Muffin Recipe)

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These small-batch zucchini muffins are quick, easy, and perfect for using up that lone zucchini. Made with simple pantry staples, they’re moist, tender, and ready in about 30 minutes—ideal for small households or a last-minute potluck.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 large egg, at room temperature
  • ¼ cup (60ml) vegetable oil
  • ½ teaspoon vanilla extract
  • ¾ cup grated zucchini (about 1 medium zucchini, unpeeled)
  • Optional: ¼ cup chocolate chips, chopped walnuts, or raisins

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 6-cup muffin tin with paper liners or spray with cooking spray.
  2. Wash the zucchini, trim off the ends, and grate it on the small holes of a box grater. Measure ¾ cup of grated zucchini. Do not squeeze out the moisture.
  3. In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt until evenly distributed.
  4. In a small bowl, beat the egg lightly with a fork. Add the vegetable oil and vanilla extract, and whisk until smooth and slightly frothy.
  5. Pour the wet ingredients into the dry ingredients. Add the grated zucchini. Stir with a rubber spatula until just combined—about 10 to 15 strokes. A few streaks of flour are okay. If using mix-ins, fold them in now.
  6. Divide the batter evenly among the 6 muffin cups, filling each about ¾ full.
  7. Bake on the middle rack for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For the best texture, grate the zucchini fine and do not squeeze out the moisture—this keeps muffins tender. Avoid overmixing the batter to prevent dense muffins. Let muffins cool in the pan for 5 minutes before transferring to a rack. These muffins taste even better the next day as flavors meld.

Nutrition

Keywords: zucchini muffins, small batch, easy muffin recipe, quick breakfast, summer zucchini, moist muffins, 6 muffins

Find it online: https://bakebelle.com/best-small-batch-zucchini-muffins-easy-6-muffin-recipe/