Easy Little Bites Copycat Mini Muffins Recipe
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Enjoy a little nostalgia with this copycat Little Bites Muffins recipe! This homemade version of these bite-sized treats offer a perfect blend of fluffy texture and irresistible sweetness (and, of course, sprinkles).
Little Muffins Make the Perfect Snack!
Who can resist the allure of mini muffins, especially when they’re packed with colorful sprinkles and bursting with flavor?
I’ll admit, we didn’t often get Little Bites Mini Muffins when I was younger. They were on the “too expensive” list of snack time options for our family!
I guess that made them even more special when I DID get them for a snack. And now, as an adult, I can create my own version and bring that nostalgia to my kids (for a fraction of the price!).
These bite-sized delights are not only perfect for parties, but they also make ideal snacks or quick treats for any occasion. Get ready to savor the sweetness of childhood memories with this fun and easy recipe.
Little Bites Copycat Mini Muffin Recipe
For this simple recipe, you’ll need a few basic ingredients and kitchen tools.
You’ll want to have a mini muffin pan on hand, as well as mixing bowls, measuring cups and spoons, a whisk or mixing spoon, and a cooling rack.
With this recipe, you can expect to yield between 32 to 36 mini muffins, making them perfect for sharing or storing for later enjoyment.
As for the prep and cook times, these little delights come together quickly. Plan for about 10 minutes of prep time and 7 minutes per batch in the oven.
So, in no time at all, you’ll be enjoying freshly baked mini muffins straight from your own kitchen!
Ingredients Needed
- 2 ¾ cups all-purpose flour
- 1 tablespoon (heaping) baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- ½ cup milk
- 3 teaspoons vanilla extract
- ¾ cup multicolor sprinkles
For this recipe, it’s essential to use all-purpose flour to achieve the perfect texture. However, if you prefer, you can experiment with substituting some of the ingredients.
For instance, you can try using melted butter instead of oil for a richer flavor. And if you’re looking to reduce the sugar content, you can adjust the amount to suit your taste preferences.
As for the sprinkles, feel free to use your favorite variety or even customize them for different occasions with themed sprinkles!
How to Make These Mini Muffins
Preheat the oven to 350°F (175°C) and generously spray your mini muffin tin with non-stick cooking spray. This ensures that your muffins will easily release from the pan once they’re baked.
In a large bowl, combine the oil, eggs, milk, and vanilla extract. Ensure that the eggs are fully incorporated into the mixture for a smooth batter.
In another separate medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and sugar. Whisk thoroughly to ensure even distribution of leavening agents and sweetness throughout the muffin batter.
Gradually pour the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in dense muffins. The batter should be fluffy and moist, with no visible streaks of flour.
Gently fold in the sprinkles until they are evenly distributed throughout the batter.
Using a spoon or cookie scoop, drop approximately ½ to 1 tablespoon of batter into each spot on the prepared miniature muffin tin. Fill each cavity almost to the top, leaving a little room for the muffins to rise during baking.
Place the filled mini-muffin pan in the preheated oven and bake for approximately 7 minutes, or until the muffins are fully cooked and golden brown on top. You can test for doneness by inserting a toothpick into the center of a muffin – if it comes out clean or with a few crumbs, they’re ready.
Once baked, remove the mini muffins from the oven and allow them to cool in the pan for 5-10 minutes. This helps them set and ensures they don’t fall apart when removed from the pan. After cooling slightly, transfer the muffins to a wire rack to cool completely before serving.
Enjoy these delicious muffins fresh out of the oven – they’ll be hard to resist!
However, if you have leftovers (which is rare!), these mini muffins store exceptionally well. Allow them to cool completely before transferring them to an airtight container or resealable ziplock bag. They can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.
To enjoy them at their best, simply warm them in the microwave for a few seconds or pop them in a toaster oven until they’re warmed through.
Tips and Tricks
Use room temperature ingredients: Before you start baking, ensure that your eggs, milk, and any other refrigerated ingredients are at room temperature. Room temperature ingredients mix more evenly, resulting in a smoother batter and better texture for your mini muffins.
Avoid overmixing: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense and tough muffins. It’s okay if there are a few small lumps in the batter – they will disappear during baking.
Properly grease the pan: To prevent your mini muffins from sticking to the pan, generously spray each cavity with nonstick spray or use paper liners. This ensures that your muffins will release easily and maintain their perfect shape.
Get creative with variations: While this recipe calls for multicolor sprinkles, feel free to experiment with different types of sprinkles or toppings to customize your mini muffins. Try using mini chocolate chips, chopped nuts, or even shredded coconut for added flavor and texture.
Add frosting for extra sweetness: For an indulgent twist, consider adding a dollop of frosting on top of each mini muffin once they’ve cooled. Cream cheese frosting or a simple glaze made with powdered sugar and milk are excellent choices. Just be sure to wait until the muffins are completely cooled before frosting them to prevent the frosting from melting.
Little Bites Copycat Muffins
Enjoy a little nostalgia with these homemade Little Bites Copycat Mini Muffins! These bite-sized treats offer a perfect blend of fluffy texture and irresistible sweetness (and, of course, sprinkles).
Ingredients
- 2 ¾ cups all purpose flour
- 1 tablespoon (heaping) baking powder
- 1teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups sugar
- ½ cup oil
- 3 large eggs
- ½ cup milk
- 3 teaspoon vanilla
- ¾ cup multicolor sprinkles
Instructions
- Preheat the oven to 350ºf and generously spray your mini-muffin pan.
- In a mixing bowl, combine the oil, eggs, milk, and vanilla, making sure the eggs are fully incorporated.
- In another separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, sugar) thoroughly.
- Gradually pour the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix—this will lead to dense muffins that don't rise properly. The mixture should be fluffy and moist. Stop mixing once the dry ingredients have dissolved into the wet ingredients.
- Gently fold in the sprinkles until evenly distributed throughout the batter.
- Drop ½ to 1 tablespoon of batter into each spot on a mini-muffin pan.
- Bake in the oven for 7 minutes at 350°F (on the middle rack), or until the muffins are fully cooked. You can confirm the cook by the toothpick method.
- Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a cooling rack.
- Enjoy!
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 117Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 72mgCarbohydrates: 17gFiber: 0gSugar: 9gProtein: 2g
These Little Bites Copycat Mini Muffins offer homemade goodness in every bite. Whether you’re baking the mini bites for a special occasion or simply craving a sweet treat, these mini muffins are sure to bring joy to your day.
Happy baking, and even happier snacking!
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