In the eternal quest for edible, palatable, allergy-safe baking recipes, I used to find myself baking up whole batches of muffins, only to have to throw a whole tray full of "bricks" into the trash. After that happened a few times, I decided that it was probably best to make 1/4 batches of new recipes. Even with tried-and-true recipes, I often bake partial batches, because I only have one daughter and she does not need a full batch of muffins, just for herself. Here are some of the tools that I use, when baking small batches.
Pinch, dash and smidgen measuring spoons - These measure out 1/8, 1/16 and 1/32 of a teaspoon. I often use this when measuring out salt or vanilla extract.
Mini measuring "shot glass" - This measures 2 Tablespoons, 6 teaspoons, etc. I use this when making egg replacer. 2 T. of warm water makes 1 "egg". I can microwave it for about 15 seconds.
"Coffee" scoop - This measures out 1/8 cup which equals 2 Tablespoons. When the flour gets reduced to "3/8" of a cup, it makes it easier to use this scoop, rather than trying to "eyeball" half of a 1/4-cup measuring cup. It's also an easy way to measure out 2 T. of applesauce in a single scoop.
Mini muffin pan - I don't always fill up all the cavities, and I have found that it's easier to get muffins and cupcakes to cook all the way through, if I made them smaller. I typically prefer to grease the wells with Spectrum, rather than using paper liners, because the muffin often sticks to the liner.
"Whoopie Pie"/Muffin Top pan - I also use this pan to get around the fact that I have a hard time getting my batters to cook well, all the way through. It's also a good pan for biscuits or rolls.
Cookie scoop - Getting the batter into those mini-muffin cavities is so much easier with a small cookie scoop.