© Original recipe by The Spoon Studio ©
🍪 Easy Copycat Little Bites Mini Muffins for Snacks
1. Introduction
If you’re craving a delightful snack that bites-sized muffins deliver, you’re in the right place. These mini muffins recipe are a perfect combination of soft, moist interiors with just the right hint of sweetness. Whether you need a quick treat for kids or a tasty addition to brunch, these bite-sized muffins are irresistibly good. They’re simple to whip up and taste just like the popular Little Bites, but with your personal touch!
2. Why You’ll Love This Recipe
- Ready in 30 minutes — perfect for last-minute cravings.
- Made with easy ingredients, no fancy equipment needed.
- Perfect for snacking, breakfast, or lunchboxes.
- Versatile — you can customize flavors and add-ins.
- Requires only one bowl, making cleanup a breeze.
3. Ingredient Notes
For this bite-sized muffins recipe, quality ingredients make all the difference. Use fresh, high-quality flour for a tender crumb, and choose good vanilla extract for that aromatic sweetness. Brown sugar can offer a deeper, richer flavor compared to white sugar, but feel free to substitute depending on your preference. For added moisture and flavor, consider adding a splash of milk or buttermilk.
Remember, the right baking powder ensures your muffins rise beautifully, giving them that fluffy, moist texture we all love. For extra flavor, you can fold in mini chocolate chips, berries, or nuts—customize as you like!
4. Kitchen Tools You Need
To make these easy muffin recipe come to life, here are some essential tools. I recommend the Compact 6-in-1 Digital Air Fryer for perfectly baked mini muffins with a crispy crust and moist interior. Its precise temperature control guarantees even baking, saving you time and effort.
For mixing, a versatile KitchenAid Artisan 5-Quart Stand Mixer speeds up preparation and ensures thorough blending. If you prefer baking in traditional ovens, a quality muffin tin like the Cuisinart 2-Quart Stainless Steel Ice Cream Maker can double as a mini oven baking tray for your home-baked snack muffins.
5. How to Make Easy Copycat Little Bites Mini Muffins for Snacks
Step 1: Prepare Your Batter
Preheat your oven or air fryer to 350°F (175°C). In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup of sugar, 1 teaspoon of baking powder, and a pinch of salt. Mix these dry ingredients until well combined. In a separate bowl, whisk together 2 eggs, 1/2 cup of milk, 1/4 cup of melted butter, and 1 teaspoon of vanilla extract. Pour the wet ingredients into the dry and stir gently until just combined. Your batter should be slightly lumpy but without dry pockets.
Step 2: Fill Your Muffin Tin
Line your muffin tins with paper liners or silicone molds for easy release. Use a small spoon or piping bag to fill each cup about 2/3 full. This allows space for the muffins to rise without overflowing, giving you those adorable mini sizes.
Step 3: Bake or Air Fry
If baking in your oven, place the muffin tray in the middle rack and bake for 12-15 minutes or until golden brown and a toothpick inserted in the center comes out clean. For air frying, insert the filled muffin tin into the Digital Air Fryer and cook at 350°F for about 10-12 minutes. Keep an eye on them—the tops should turn a light golden color, and smell heavenly.
Step 4: Cool and Serve
Allow your mini muffins to cool for a few minutes before transferring them to a wire rack. Serve warm for the best flavor and moist texture. Whether you enjoy them plain or with some butter or jam, these bite-sized muffins are sure to disappear quickly!
6. Expert Tips for Success
- Don’t overmix the batter—stir just until combined to keep the muffins light and fluffy.
- Use an ice cream scoop or small spoon for even-sized mini muffins.
- If adding mix-ins like chocolate chips or berries, fold them in gently at the end.
- Bake one muffin first to test oven temperature and timing, then adjust as needed.
- Store leftovers in airtight containers to maintain freshness.
7. Variations & Substitutions
If you’re looking to make these snack muffins dairy-free, substitute plant-based milk (like almond or coconut) and dairy-free butter or margarine. To boost protein, add a scoop of protein powder or some Greek yogurt to the batter. For a healthier twist, swap in whole wheat flour or add grated vegetables like zucchini or carrots.
8. Storage & Reheating
Keep your muffins fresh for up to 3 days at room temperature in an airtight container. For longer storage, refrigerate or freeze in zip-top bags. To reheat, warm in the microwave for 15-20 seconds or in the oven at 350°F until heated through. They taste just as good warm as fresh out of the oven!
9. FAQ
Can I make these mini muffins gluten-free?
Absolutely! Substitute regular flour with a gluten-free baking blend. Ensure your baking powder is also gluten-free.
Can I add fresh fruit or chocolate chips?
Yes! Gently fold in berries, mini chocolate chips, or nuts before baking for extra flavor and texture.
What if my muffins turn out flat?
Overmixing or using expired baking powder can cause flat muffins. Be sure to use fresh leavening and mix just until combined.
How do I make these vegan?
Replace eggs with flaxseed meal or applesauce, use plant-based milk, and ensure the butter is vegan-friendly. The resulting easy muffin recipe remains just as delicious!
10. Conclusion
These copycat Little Bites mini muffins are a tasty, versatile snack perfect for any time of day. Their tender crumb, combined with simple ingredients and straightforward steps, makes them a must-try for home bakers. Get creative with mix-ins or flavor variations, and enjoy your homemade bite-sized treats whenever cravings strike!
Print
Easy Copycat Little Bites Mini Muffins for Snacks
These mini muffins are soft, moist, and perfect for on-the-go snacking or lunchboxes. Easy to make with simple ingredients, they are perfect for a quick treat any time.
- Total Time: 25 minutes
- Yield: 24 mini muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, oil, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients, stirring until just combined.
- Divide batter evenly among the muffin cups.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Let cool slightly before serving or storing.
Notes
- For added flavor, mix in chocolate chips or blueberries before baking.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini muffin
- Calories: 60 Kcal
- Sugar: 4g
- Sodium: 40mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 15mg