Easy Copycat Little Bites Mini Muffins for Snack Time

© Original Recipe By Serena Recipes ©

🥳Easy Copycat Little Bites Mini Muffins for Snack Time 🧁

1. Introduction

If you’re searching for the perfect quick snack for kids and adults alike, these Mini Muffins are your new go-to. Inspired by the beloved Little Bites, this homemade version offers a buttery, moist, and irresistibly soft texture that melts in your mouth. Whether you’re preparing for busy school mornings or a quick treat, these Baby Muffin Bites are so convenient to make and customize with your favorite flavors. Let’s dive into how you can create these delightful snack-size muffins that rival store-bought ones in every way.

2. Why You’ll Love This Recipe

  • Ready in 30 minutes – Perfectly quick for busy mornings or spontaneous cravings.
  • One-bowl simplicity – Fewer dishes mean less cleanup.
  • Customizable flavors – Add berries, chocolate chips, or cinnamon to make it your own.
  • Perfect for freezing – Make a big batch and store for snacks anytime.
  • Healthy options available – Use whole wheat flour or reduce sugar as needed.

3. Ingredient Notes

To make the most flavorful and soft Mini Muffins, quality ingredients are essential. Use fresh, high-quality eggs for better texture and richness. For a moist, tender crumb, opt for unsalted butter or good-quality neutral oil like avocado or canola oil. When it comes to flour, all-purpose is classic, but substituting part of it with whole wheat flour can boost fiber content and add a nutty flavor.

Vanilla extract elevates the aroma, so use pure for the deepest flavor. For sweetness, granulated sugar works perfectly, but you can substitute with honey or maple syrup for a natural touch. Mix-ins like blueberries, chocolate chips, or cinnamon chips can totally transform your Baby Muffin Bites—just fold them in gently to avoid overworking the batter.

4. Kitchen Tools You Need

Preparing these Snack-size Muffins is easy with a few key tools:

5. How to Make Easy Copycat Little Bites Mini Muffins

Mix the Batter

Start by whisking together the wet ingredients, including eggs, melted butter, vanilla extract, and milk, until the mixture is smooth and fragrant. In a separate bowl, whisk together the dry ingredients—flour, sugar, baking powder, and a pinch of salt. Gradually combine the wet and dry, stirring gently just until no streaks remain. The batter should be thick but pourable, with a beautiful aroma of vanilla wafting through your kitchen.

Fill Your Muffin Tin

Use a mini muffin pan—spread the batter evenly, filling each well about 2/3 full. To prevent sticking, lightly spray with a nonstick spray or use silicone liners. For extra uniformity, an ice cream scoop works beautifully to portion out the batter precisely.

Baking Time

Bake in a preheated oven at 350°F (175°C) for about 12-15 minutes, or until golden and a toothpick inserted into the center comes out clean. During baking, your kitchen will fill with an irresistible aroma reminiscent of fresh muffins from your favorite bakery.

Cooling and Serving

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack. They remain tender and moist, ready for snacking or lunchboxes. The edges should be slightly crispy, providing that perfect contrast to the soft interior.

6. Expert Tips for Success

  • Don’t overmix the batter—stir just until combined to keep the muffins light and fluffy.
  • Use fresh ingredients, especially eggs and baking powder, to ensure proper rising.
  • Tap the muffin pan on the counter to release any trapped air bubbles before baking.
  • If you prefer more moisture, substitute some of the milk with Greek yogurt or applesauce.

7. Variations & Substitutions

Feel free to experiment with different flavors! For a nutty twist, fold in chopped walnuts or pecans. Chocolate lovers can add mini chocolate chips or swirling in Nutella. For gluten-free options, substitute all-purpose flour with gluten-free baking flour blends. For a healthier bite, reduce sugar or use mashed bananas as a natural sweetener and binder.

8. Storage & Reheating

Once cooled, store your mini muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for 4-5 days or freeze in a zip-top bag for up to 3 months. To reheat, microwave them for about 15-20 seconds until warm and soft. These Baby Muffin Bites are so convenient—you can pop them in your bag for on-the-go snacking whenever hunger strikes.

9. FAQ

Can I make these Mini Muffins dairy-free?

Yes! Simply substitute dairy milk with almond, soy, or oat milk, and use dairy-free butter or neutral oil.

How can I make these muffins healthier?

Reduce sugar or add mashed bananas or applesauce for added moisture and natural sweetness. Using whole wheat flour also boosts fiber.

Can I freeze these muffins?

Absolutely! Cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat in the microwave for a quick snack.

Are these suitable for kids?

Definitely! These Baby Muffin Bites are perfect finger foods, making them ideal for little hands and picky eaters alike.

10. Conclusion

These Easy Copycat Little Bites Mini Muffins are a fun, tasty, and wholesome way to satisfy snack cravings at home. With simple ingredients and minimal effort, you can customize these Snack-size Muffins to match your favorite flavors. Whether for a quick breakfast, school lunch, or a guilt-free treat, these muffins are sure to become a family favorite. Happy baking!

Print
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A vibrant plate of golden mini muffins with a slightly domed top, arranged neatly on a rustic wooden table. The muffins are soft-textured with a light crumb and are surrounded by small bowls of toppings or spreads, styled with fresh berries and a sprinkle of powdered sugar to enhance visual appeal.

Easy Copycat Little Bites Mini Muffins for Snack Time

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A delightful mini muffins recipe that is quick, easy, and perfect for lunchboxes and snacks. Made with simple ingredients and baked to golden perfection, these bite-sized treats are irresistible and versatile.

  • Total Time: 25 minutes
  • Yield: 24 mini muffins

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners or spray with non-stick spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the milk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry and stir until just combined.
  5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  6. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow muffins to cool for a few minutes before transferring to a wire rack to cool completely.

Notes

  • You can add mini chocolate chips or blueberries for variation.
  • Store in an airtight container for up to 3 days or freeze for longer storage.

Nutrition

  • Serving Size: 1 mini muffin
  • Calories: 85 Kcal
  • Sugar: 6g
  • Sodium: 120mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 0.5g
  • Protein: 1.5g
  • Cholesterol: 15mg

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