Who loves delicious muffins? This Little Bites Muffin Recipe is the perfect way to have a great school snack or a simple recipe for a quick breakfast. These little muffins are sure to be a hit for the whole family!
I like to say that these little muffins are perfect bites of happiness. While I do love regular-sized muffins, I can't stop myself from craving the flavor and ease of this mini muffin recipe. They're cute, simple, moist - and yummy!
They are a copycat of the little bites muffins from the grocery store - but better! I love making new and creative recipes, and this Little Bites copycat recipe is one! It's a great breakfast idea, and I much prefer the taste of this simple homemade version over store-bought Entenmann’s Little Bites. And if you have little hands in the house, they'll love eating them at snack time! I put a few in my 6-year-old's lunch box last week.
Be sure that you check out my Mini Chocolate Chip Muffin Recipe and this Cinnamon Streusel Muffins Recipe as well!
Ingredients
- Plain yogurt - Helps to keep the muffins moist and tender.
- Milk - Thins out the dry ingredients to make the batter.
- Vegetable oil - Helps add fat to add texture to the muffins.
- Eggs - The main binding agent for the wet ingredients and dry ingredients.
- Vanilla extract - For flavor.
- All-purpose flour - Used to make the muffin batter.
- Light brown sugar - For sweetness.
- Baking soda - Gives the muffins texture.
- Sprinkles - Fun for adding color - can be optional.
See recipe card for quantities.
How to Make this Little Bites Muffin Recipe
Preheat the oven to 400 degrees. Spray the mini muffin cups with nonstick spray.
Step One: Stir the yogurt, milk, oil, eggs, and vanilla until the batter is blended.
Step Two: Add the sugar, flour, and baking soda. Mix just until incorporated.
Step Three: Fold in the sprinkles.
Step Four: Fill the muffin cups ¾ full of batter. Using a small cookie scoop makes this easy.
Step Five: Put the pan in the oven and bake for 9-11 minutes.
Step Six: Cool the muffins in the pan for 10 minutes before moving to a wire rack to cool.
Top Tip
Don't overmix the muffin batter. Stir until combined, and then fill the mini cupcake liners ¾ of the way full. This will help keep their fluffy texture.
Variations
- Mini chocolate chips - The fun thing about making this perfect snack is that you can add chocolate chips to turn these into chocolate chip mini muffins. Who says you can't have chocolate at breakfast time? (You can also use regular chocolate chips!)
- Fruit - Drain and add fresh blueberries to create a simple and fun blueberry muffin recipe. For the most authentic to the packaged snacks add freeze-dried blueberries.
See this Cinnamon Streusel Muffins Recipe for another great muffin recipe.
Equipment
You'll want to have a mini-muffin pan, mini paper liners, and a medium mixing bowl for these mini bites.
Also be sure to have nonstick cooking spray for the muffin liners.
Storage
Once you make this easy recipe, be sure to keep them stored in an airtight container. They can be stored at room temperature for 2-3 days, or in the fridge for 3-4 days.
Common Questions
The best way to not overbake these muffins is to use your eyes and nose. I always say when I can start smelling the goodness of what is in the oven, that is my tip that they're close to being done.
Then, grab a clean toothpick and insert it into the center of one of the muffins in the miniature muffin tin. If the toothpick comes out clean, the first batch is done, and you can start baking the second batch!
You need to so you can get that perfect size and shape. If you don't, you'll have bigger muffins, or the batter won't be held in the right shape. The best way is to use liners in a small muffin pan. You can pour the batter directly into the liners, or use a cookie scoop to scoop and add, whatever you prefer.
Related Recipes
Looking for other recipes like this? Try these:
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📖 Recipe
Little Bites Muffin Recipe
Ingredients
- 1 cup plain yogurt
- ½ cup milk
- ½ cup mild flavored oil or melted butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sprinkles
Instructions
- Preheat the oven to 400 degrees. Spray mini muffin cups with cooking spray. You may need to bake in several batches.
- Stir the yogurt, milk, oil, eggs, and vanilla until the batter is just blended in a large bowl.
- Add the flour, sugar, baking soda, and salt.
- Fold in the sprinkles.
- Fill prepared muffin cups ¾ full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 9-11 minutes.
- Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Steph says
I don’t ever comment on these things but this recipe is delicious!! It’s super moist just like the real ones and while not as sweet they’re still very flavorful. I make these for my toddlers so I’m glad they aren’t as sweet. I generally make all their snacks at home looking for slightly healthier options. I didn’t add any extras in as I didn’t have sprinkles and they’re still delicious. My toddlers my husband and I all love them!
kristin says
Do you think using Vanilla Greek Yogurt would work?
Taryn says
Yes
Sarah Braid says
Making tomorrow, do you have a recipe for little bites banana muffins?
Taryn says
Hi Sarah, I don't. I think you could swap out 1/2 cup of the yogurt for mashed banana in these. But I haven't tested it yet.
Grace says
Thank you for this recipe! These turned out great. Perfect snack for my 2 year old & mommy too!
Alex says
Sooo happy with these! Wanted to make my husband something for his birthday, but we are trying to modify our treats to be healthier! I left out the oil, and used non fat Greek yogurt, and made a half batch, and they were each 1 point in our weight watchers plan! They still turned out delicious even with the liberties I had to take lol. Thanks for such a great recipe!
Desireeh N. says
My goodness!!! These were delicious! I used to buy little bites from walmart and now i will never! These were so much better! Thanks for sharing! My picky eaters devoured these!
Tom says
Can these be frozen to last more than a few days
Taryn says
Yes, they freeze well. I recommend freezing them spread out on a baking sheet. Once they are frozen you can put them in a plastic storage bag or container. Freezing them separated at first ensures they won't stick together. Alternatively, you can layered them in a storage container with parchment paper between the layers.
Jesse says
I’ve made this 2x already. On my second try, I upped the sugar to 2/3 cups & added the recommended butter & almond extracts. It definitely made a difference. My adult kids approved! Haha
Thank you!!
Marcy says
Good recipe. My four year old loved them. I melted coconut oil for the fat. I was a little skeptical of the amount of sprinkles looking at the raw batter, I thought they would need more. But after baking them up, they were perfect. I piped the batter in using a ziploc, huge sanity saver. These were good as written. Next time I will try adding a 1/2 tsp of almond extract since I love that touch of almond flavor in general.
Jessie says
These were great! Both my kids (3 and 6.5) approved and will be making them a lot! I used their Stoneyfield plain probiotic yogurt and they came out yummy!
Thanks!
Kassidy says
Excited to try these!
Can you use plain whole milk Greek yogurt or is regular better?
Taryn says
Greek yogurt is fine.
Amber says
They came out great except I didn’t feel like they had much flavor! Any recommendations for making them more tasty?
Taryn says
I have suggestions in the blog post. If you add almond extract and butter extract they will have a 'party cake' flavor. You can also use mini chocolate chips instead of sprinkles.
Jodie says
Can I use honey instead of sugar?
Taryn says
I have not tested these with a liquid sweetener, sorry. If you have granulated honey that would work.
Courtney J. says
These are delicious! So light and fluffy! I don’t have a mini muffin pan, so I used my donut hole pan. Worked perfectly, just made less. I will make these again. We can’t stop eating them! Thanks!
Jena says
Made these for my boys as I’m trying to DIY their favorite packaged snacks with healthier options. They love them. I can’t get them to stop eating them. 🤣
Taryn says
I'm glad to hear you are enjoying the muffins! Thanks for leaving a review.
Stephanie says
Can these be made with Greek yogurt?
Taryn says
Yes
Sarah says
I just made these with dye free sprinkles. I followed the recipe and they are so bland and dry. I’m guessing it needs more than 2 tablespoons of sugar?
Taryn says
This recipe calls for 1/2 cup of brown sugar. Are you sure you are commenting on the right website?
Kyla says
Made these with my littlest and they are super yum and so fun. 🌟🌟🌟🌟🌟
Leigh says
Loved these! I did half whole wheat flour and half AP to make them a touch healthier. My kids always ask for the store bought version and I love having a recipe to make them at home and control the ingredients. Thank you so much!!
Rachel says
I found these very very my bland almost taste like marshmallows. Not sure if they are suppose to taste like that or not?
Taryn says
I'm not sure how they tasted like marshmallows. They are supposed to taste like the packed Little Bites which do have a mild flavor.
Stephanie says
Mine were super bland too!!! Followed the recipe exactly. Might try her suggestion of adding the other extracts next time, otherwise might look for a different recipe. They do look exactly like the real ones though!! I’m wondering if they need some cinnamon.
Taryn says
I did a little recipe testing and tweaked this recipe. I hope you'll try it again. I increased the salt and vanilla.
Stacy says
Can you use blueberries instead of sprinkles?
Taryn says
Yes, I would use small blueberries. Since the muffins are so small using big ones wouldn't work as well.
Kelly says
Just made these today! I didn't have a mini muffin pan so I made majority of them in my pampered chef brownie pan and the rest in a regular muffin pan and they came out so good but I did use the oikos zero sugar vanilla yogurt since it has 17g protein and then I'm pretty sure I had wheat flour so that's what I used but like someone else said the Sprinkles did change the color of the batter so I just added an extra little bit on top once they were in the pan no big deal to me lol definitely will make again
Katie says
Could I use sour cream instead of yogurt?
Taryn says
Yes
erica says
can I use a non-dairy yogurt? like almond yogurt?
Taryn says
I'm sorry but I haven't tested this recipe with non-dairy yogurt. If you try please lmk how they turn out.
Ashlie says
I used non dairy yogurt tastes amazing
Taryn says
That's great! I'm glad you like them 🙂
Delaney says
Have you tried butter versus oil?
Taryn says
Not yet but I'm sure butter would work. Just soften it well or melt first.
EAP says
Can these be frozen?
Taryn says
Yes
Erin Behnke says
I really liked these
Marsha says
These came out so adorable! They taste even better - everybody loved them!
Mel says
Made these for my daughter’s snack day at school and she requested them again! Our new muffin recipe😋 thank you!
Mahjabeen says
Thank you for sharing a great recipe! My sons and husband loved these and my son said he couldn’t tell the difference between this and store-bought!! I love the option of having a healthier, homemade version of such a popular snack food for my kids. I subbed white whole wheat flour for half the flour and added 1/2 tsp almond extract. Otherwise, followed recipe as written and it turned out perfect!
Jenn says
Ahhh omg! These look just like the store bought kind but with way better ingredients! Thanks so much for the recipe!
Christina Pickens says
I just tried these and the baking soda made the muffins have that "salty" taste, was not a fan had to add white sugar to mask it.
Also I would wait to add sprinkles once in muffin tins as the batter will change color
Taryn says
Hi Christina, I'm sorry you didn't like them. Adding a leavening agent is necessary and they will not taste salty after baking. Make sure you 'fold in' in the sprinkles. If you fold gently and don't mix the batter will not change color.
Net says
Can I add unsweetened cocoa powder to these to make them chocolate muffins? If so, how much do you recommend I put in? Thanks, so excited to try this recipe!
Taryn says
If you just add it the muffins may be dry. I would try replacing 1/4 cup of the flour with 1/4 cup of cocoa powder. Adding mini chocolate chips in place of the sprinkles would be great 🙂
Nataly says
Does it have to be vegetable oil?
Taryn says
No, you can use another mild flavored oil or melted butter.
Julie says
I bet you could use the chocolate sprinkles instead and they would come out great
Sara-Jane says
The kids love these. Used avacado oil and added the 1/2 tsp of almond extract. Also used Watkins Sprinkles(with no artificial dyes)Very good.
Great for school snacks.
DeeDee says
Hi love this recipe only issue is my very first batch was a little more liquid but muffins turned out perfect kids love them and now I have mad them 3 more times the batter is alot more thicker any suggestions or is it correct?
Taryn says
Are you buying different size eggs? If you look at my photos this batter is a bit thicker then pancake batter.
Ross Miller says
Too much egg! Outside gets close to French toast consistency and not like a soft muffin.
Wendy says
Thank you for the recipe. I made with some Trader Joe's carmel chips. Was a little bland but will make again and experiment with the recipe. Can't wait for my son to try when he gets home from school!
Shandie says
My kids and I did not like this recipe. We thought the amount of butter/oil was too much and the taste was just meh. Maybe it was the sprinkles I don’t know.
Courtney Baker says
I just made this recipe with my 4 year old son and he loved them! He’s a big fan of the Little Bites muffins so I was excited to find a copy cat recipe we could make together! I love the fact there’s yogurt in these muffins for more protein and I used sprinkles with no artificial colors. Thanks for the tasty recipe!
Taryn says
Hi Courtney, I'm so glad he liked them!