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Little Bites Muffins Copycat

5 from 1 vote
These homemade Little Bites Muffins are soft, fluffy, and perfectly moist with mini chocolate chips or colorful sprinkles in every bite. They're an easy copycat recipe that tastes just like the store-bought version and are perfect for breakfast, lunchboxes, or snacks.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 22 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup granulated sugar
  • 1 large egg
  • ⅓ cup milk
  • ¼ cup unsalted butter melted
  • ½ teaspoon vanilla extract
  • ¾ cup mini chocolate chips or sprinkles

Method
 

  1. Preheat the oven to 350°F. Grease or butter a mini muffin pan and set aside.
  2. In a large mixing bowl, whisk together the melted butter, sugar, egg, milk, and vanilla extract until smooth.
  3. Add the flour, baking powder, and salt. Stir just until combined, then gently fold in the mini chocolate chips or sprinkles. Be careful not to overmix.
  4. Fill each mini muffin cup about halfway full.
  5. Bake for 11–13 minutes, or until the tops spring back when lightly pressed or a toothpick inserted into the center comes out with a few moist crumbs.
  6. Let the muffins cool in the pan for 2–3 minutes before transferring them to a wire rack.
  7. Store cooled muffins in an airtight container at room temperature for up to 3 days.

Notes

  • Mini chocolate chips give the closest copycat flavor to store-bought Little Bites.
  • Sprinkles make a fun birthday cake version that's perfect for kids.
  • Do not overmix the batter or the muffins can become dense.
  • Freeze cooled muffins in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.