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
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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.
Heidi Vanden Top says
Would canned or dried blueberries work? Don't have access to freeze dried right now and kiddo didn't like fresh blueberry texture.
Taryn says
Hi Heidi, I think dried blueberries would be better. If you want to use canned just drain and dry them first.
Melissa says
I used Greek yogurt, coconut oil, GF all purpose flour and did 1/2 sprinkles and mini chocolate chips. The texture was great but the flavor was so bland. I’d def add some extract in next time.
I didn’t like them much but my toddlers and 5 year old enjoyed them.
Taryn says
Hi Melissa, this recipe does call for extract. Not using any would make them bland. Hope they are better next time!