I like small, sweet snacks that are easy to grab, and these Copycat Little Bites Muffins are one of my favorite homemade treats. They’re soft, fluffy, and bite-sized—just like the store-bought version, but even better because they’re fresh and made with real ingredients.

I have baked these muffins many times, especially for busy mornings or when my kids need something quick for school. I use plain yogurt to make them extra moist and melt-in-your-mouth soft. I add mini chocolate chips because they taste like the classic Little Bites we all grew up with.

You can serve these muffins for breakfast, pack them for school lunches, or keep them in the freezer for quick snacks. They’re easy, delicious, and perfect for both kids and adults who love something sweet and simple.

It’s Perfect For:

• Quick breakfast or snack on busy mornings
• School lunchbox treats for kids
• Afternoon coffee or tea break
• Easy desserts for family gatherings
• Freezer-friendly snacks for meal prep

Kitchen Equipment You’ll Need

• 2 mixing bowls (one for wet, one for dry)
• Whisk or hand mixer
• Rubber spatula
• Measuring cups and spoons
• Mini muffin tin
• Paper liners or nonstick spray
• Cooling rack

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup white sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, melted
• 2 large eggs
• ¾ cup plain yogurt or sour cream
• 1 teaspoon vanilla extract
• ½ cup mini chocolate chips (or blueberries)

How to make Copycat Little Bites Muffins

Step 1

Mix the dry ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. This ensures your muffins rise evenly and get that light, fluffy texture.

Step 2

Combine the wet ingredients: In another large bowl, whisk melted butter, eggs, yogurt, and vanilla extract until smooth and creamy. The yogurt adds moisture and a gentle tang that keeps the muffins soft for days.

Step 3

Make the batter: Gently pour the wet mixture into the dry ingredients, stirring until smooth. Stir with a spatula just until combined—overmixing can make the muffins dense. Fold in the mini chocolate chips (or blueberries if you prefer fruitier muffins). The batter should look thick and smooth.

Step 4

Fill the muffin tin: Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease it with butter or nonstick spray. Spoon the batter evenly into each cup, filling about ¾ full so they have room to rise.

Step 5

Bake the muffins: Place the pan in the oven and bake for 12–14 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden and slightly domed. Let them cool for 5 minutes in the pan before transferring to a cooling rack.

Step 6

Serve and enjoy: Once cooled, enjoy your muffins plain or with a little butter on top. They’re soft, perfectly sweet, and taste just like the store-bought Little Bites—but fresher, fluffier, and made with love.

Tips for Perfect Little Bites Muffins

• Don’t overmix the batter. Mix just until the flour disappears. Overmixing makes muffins tough instead of tender.
• Use room-temperature eggs and yogurt. Cold ingredients can make the butter clump, so let them sit out for 10 minutes before mixing.
• Try a mini ice cream scoop. It’s the easiest way to portion the batter evenly into the muffin cups without a mess.
• Add mix-ins carefully. Gently fold in chocolate chips or fruit to keep the batter fluffy.
• Bake on the middle rack. This helps muffins rise evenly and keeps the bottoms from browning too much.
• Cool before storing. Let muffins cool completely before sealing them in a container so they don’t turn soggy.

Optional Ingredients

• ½ teaspoon cinnamon for a warm flavor
• 1 tablespoon honey for extra sweetness
• ½ cup chopped strawberries or raspberries
• ¼ cup mini white chocolate chips
• ½ teaspoon almond extract for a bakery touch
• Crumb topping made with butter, sugar, and flour for extra texture

How to Serve Copycat Little Bites Muffins

I love serving these muffins warm with a cup of coffee or tea in the morning. They have the perfect balance of sweetness and softness, and the mini size makes them so easy to enjoy without feeling heavy.

When I’m packing school lunches, I usually include three or four muffins in a small container. My kids love them as a sweet little surprise, and they never come back home uneaten. You can also pair them with fruit or yogurt for a more filling snack.

For brunch or parties, I like to arrange them on a platter with fresh berries and powdered sugar sprinkled on top. They look fancy but are still simple and homey—everyone loves them!

Are Little Bites Muffins Healthy?

These muffins are lighter than many store-bought versions because you control the ingredients. They contain less sugar and no preservatives, yet they remain soft and flavorful.

To make them healthier, you can use whole wheat flour, Greek yogurt, or even swap half the butter for applesauce. The muffins will still taste amazing, but with fewer calories and less fat.

Variations and Substitutions

Blueberry Little Bites – Replace chocolate chips with blueberries for a fruity twist.

Banana Chocolate Chip Bites – Add one mashed banana to the wet ingredients and reduce yogurt by ¼ cup.

Cinnamon Sugar Muffins – Brush warm muffins with melted butter and roll in cinnamon sugar.

Birthday Cake Muffins – Fold in rainbow sprinkles and top with glaze for a fun, festive treat.

Lemon Poppy Seed Muffins – Add 1 tablespoon lemon zest and 1 teaspoon poppy seeds for a bright flavor.

Peanut Butter Chip Muffins – Swap chocolate chips for peanut butter chips for a rich, nutty taste.

Mini Brownie Muffins – Stir in ¼ cup cocoa powder and a few mini chocolate chips for a fudgy version.

Vegan Little Bites – Use dairy-free yogurt and flax eggs instead of regular eggs. They still bake up soft and fluffy.

How to Store and Reheat

Storing these muffins is easy. Keep them in an airtight container at room temperature for up to 3 days. They’ll stay moist and soft if you add a piece of paper towel inside the container to absorb extra moisture.

If you want them to last longer, store in the fridge for up to 5 days or freeze them for up to 2 months. To reheat, just microwave for 10–15 seconds or warm in a 300°F (150°C) oven for a few minutes. They’ll taste freshly baked again.

Frequently Asked Questions

Can I make them full-size instead of mini?
Yes! Just use a regular muffin pan and bake for 18–20 minutes instead of 12–14.

Can I make them dairy-free?
Yes, use dairy-free butter and yogurt or plant-based milk. The muffins will still be moist and flavorful.

Can I reduce the sugar?
You can cut the sugar down to ⅓ cup for a lightly sweet version. The flavor will still be delicious, just less dessert-like.

Why are my muffins dry?
Overbaking or adding too much flour can cause dryness. Use the spoon-and-level method for flour and remove it from the oven as soon as a toothpick comes out clean.

Can I mix different flavors in one batch?
Yes! Split the batter into halves or thirds and add different mix-ins to each portion—like chocolate chips, blueberries, or sprinkles—for a fun variety box.

Copycat Little Bites Muffins

Recipe by ElizabethCourse: Snacks, BreakfastCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

90

kcal

These Copycat Little Bites Muffins are soft, fluffy, and perfectly sweet mini treats that taste just like the store-bought kind. Made with simple ingredients like yogurt, butter, and chocolate chips, they stay moist for days.

Ingredients

• 1 ½ cups all-purpose flour

• ½ cup white sugar

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter, melted

• 2 large eggs

• ¾ cup plain yogurt or sour cream

• 1 teaspoon vanilla extract

• ½ cup mini chocolate chips (or blueberries)

Directions

• Mix the dry ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. This ensures your muffins rise evenly and get that light, fluffy texture.
• Combine the wet ingredients: In another large bowl, whisk melted butter, eggs, yogurt, and vanilla extract until smooth and creamy. The yogurt adds moisture and a gentle tang that keeps the muffins soft for days.
• Make the batter: Gently pour the wet mixture into the dry ingredients. Stir with a spatula just until combined—overmixing can make the muffins dense. Fold in the mini chocolate chips (or blueberries if you prefer fruitier muffins). The batter should look thick and smooth.
• Fill the muffin tin: Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease it with butter or nonstick spray. Spoon the batter evenly into each cup, filling about ¾ full so they have room to rise.
• Bake the muffins: Place the pan in the oven and bake for 12–14 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden and slightly domed. Let them cool for 5 minutes in the pan before transferring to a cooling rack.
• Serve and enjoy: Once cooled, enjoy your muffins plain or with a little butter on top. They’re soft, perfectly sweet, and taste just like the store-bought Little Bites—but fresher, fluffier, and made with love.