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Best Small-Batch Chocolate Chip Zucchini Muffins Recipe

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These small-batch chocolate chip zucchini muffins are perfectly sized for two, incredibly moist, and ready in under 30 minutes. Made with simple pantry ingredients, they deliver melty chocolate in every bite without the waste of a full batch.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 large egg, room temperature
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (60ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 medium zucchini (about 150g), grated and squeezed dry (about 1 cup lightly packed)
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1 tablespoon turbinado sugar (for topping, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 6-cup muffin tin with paper liners.
  2. Wash and trim the zucchini. Grate using the small holes of a box grater until you have about 1 cup lightly packed. Place in a clean kitchen towel or paper towels and squeeze firmly over the sink to remove as much liquid as possible. Set aside.
  3. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon (if using) for about 20 seconds.
  4. In a small bowl, whisk the egg until frothy and light yellow, about 30 seconds. Add oil, buttermilk, and vanilla extract. Whisk until well combined and slightly emulsified.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain (about 10-12 strokes). A few small lumps are fine.
  6. Add the squeezed zucchini and chocolate chips. Fold gently until evenly distributed. Do not overmix.
  7. Divide the batter evenly among the 6 muffin cups, filling each about three-quarters full. Sprinkle turbinado sugar on top if desired.
  8. Bake for 16-18 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. The muffins should spring back when lightly pressed.
  9. Remove from oven and let cool in the tin on a wire rack for 5 minutes. Then transfer muffins directly to the rack to cool completely.

Notes

Squeeze the grated zucchini thoroughly to avoid soggy muffins. Room temperature ingredients help the batter mix evenly. Do not overmix the batter to keep muffins tender. For bakery-style domed tops, fill muffin cups slightly fuller. Muffins taste even better the next day as the zucchini continues to release moisture.

Nutrition

Keywords: small-batch muffins, chocolate chip zucchini muffins, zucchini muffins, small batch baking, easy muffin recipe

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