The Best Copycat Little Bites Muffins Recipe

Easy copycat recipe for Little Bites Muffins. Why settle for store-bought when homemade is this delicious and simple?

I recently created a little bites muffins recipe, aiming for the awesome taste of Entenmann's Little Bites because, why not? Simple ingredients readily available from my local grocery store (no high fructose corn syrup in sight) are the foundation for these tasty little muffins. They're easy to make with real ingredients and are perfect for snack time and lunch box treats.

Overhead view of freshly baked copycat Little Bites Muffins stacked on a white plate surrounded by sprinkles

This recipe is wonderful to serve year round but is especially popular during back-to-school season and throughout the school year.

If you'd like some other delicious muffin recipes you can check out this Kodiak Cakes Blueberry Muffin Recipe and this recipe for Mini Bundt Bakes Made with Muffin Mix.

Little Bites Muffins on a plate with one having a bite taken out of it
Jump to:

*This post may contain affiliate links and I’ll earn a commission if you shop through them. You can read my full disclosure here.

Ingredients for This Mini Muffin Recipe

Overhead view of the ingredients used to make Copycat Little Bites Muffins
  • all  purpose flour
  • sugar
  • baking powder
  • baking soda
  • salt
  • eggs
  • vegetable oil
  • milk
  • vanilla extract
  • multicolor sprinkles

See recipe card for quantities.

Little Bites Muffins stacked on a white plate with sprinkles and eggs in the background

Instructions

Below are the instructions for making these delicious muffins that are the perfect portion of happiness. Refer to the recipe card for all the details.

Overhead view of dry ingredients used to make Copycat Little Bites Muffins

Preheat oven to 350 degrees F.

In a medium mixing bowl whisk together the dry ingredients, i.e. the all purpose flour, granulated sugar, baking powder, baking soda, and salt.  

Overhead view of eggs, milks, oil, and vanilla extract in a white mixing bowl

In a large mixing bowl combine the oil, eggs, milk, and vanilla extract, making sure the eggs are fully incorporated. 

Overhead view of dry ingredients mixed with wet ingredients used to make Copycat Little Bites Muffins

Gradually pour the dry ingredients  from the medium bowl into the wet mixture in the large bowl, stirring just until combined. Be careful not to overmix. Overmixing will lead to dense muffins that don't rise properly. The mixture should be fluffy and moist. A good rule of thumb is to stop mixing as soon as the dry ingredients have dissolved into the wet ingredients. 

Overhead view of Little Bites Muffins Recipe Batter with Sprinkles being mixed in

Gently fold the sprinkles into the muffin batter until evenly distributed throughout. 

Overhead view of mini muffin tin with each cup filled with Little Bites Muffins Recipe Batter

Generously spray a mini muffin tin with nonstick spray. I like to use nonstick baking spray but regular nonstick cooking spray will work as well. 

Drop ½ to 1 tablespoon of batter into each cup of the mini muffin tin. 

Baked Copycat Little Bites Muffins in a mini muffin tin

Bake in the preheated oven for 7 minutes on the middle rack or until the little bites muffins are golden brown and fully baked. You can confirm that that are baked through using the toothpick method. 

Front view of Little Bites Muffins freshly baked and stacked on a white plate with a bottle of vanilla extract and a jug of fresh milk in the background

Allow the muffins to cook in the muffin pan for 5 to 10 minutes before transferring them to a wire rack. 

Variations

If you prefer chocolate chip mini muffins simply swap out the sprinkles for mini chocolate chips.

Equipment

Storage

Once cooled, tuck these tasty golden mini muffins into an airtight container. They will remain fresh for up to three days at room temperature. For those looking ahead, feel free to stash them in a Ziplock bag and freeze. Thawed later, they'll bring back great memories or brighten a quick breakfast. 

Bite-Sized Joy for Every Occasion

You can easily whip up these tasty golden mini muffins for the perfect snack or a  quick breakfast with a delicious cup of coffee. You can also get creative and substitute mini chocolate chips for the sprinkles for a different flavor. I hope this simple recipe makes breakfast time great memories to whole family! This homemade version of these delicious muffins could be the next big thing!

Looking for other copycat recipes? Try these:

More Desserts to Try!

📖 Recipe

Copycat Little Bites Recipe

Easy copycat recipe for Little Bites Muffins. Why settle for store-bought when homemade is this delicious and simple?
Print Recipe Pin Recipe Save Recipe
Plate of Little Bites Muffins stack with a bottle of vanilla extract in the background
Prep Time:10 minutes
Cook Time:7 minutes
Total Time:17 minutes

Ingredients

Instructions

  • Preheat oven to 350 degrees F. Generously spray a mini muffin tin with nonstick spray. I like to use nonstick baking spray but regular nonstick cooking spray will work as well. 
  • In a medium mixing bowl whisk together the dry ingredients, i.e. the all purpose flour, granulated sugar, baking powder, baking soda, and salt.  
    2 ¾ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 ¼ cups granulated sugar
  • In a large mixing bowl combine the oil, eggs, milk, and vanilla extract, making sure the eggs are fully incorporated. 
    ½ cup vegetable oil, 3 eggs, ½ cup milk, 3 teaspoon vanilla extract
  • Gradually pour the dry ingredients  from the medium bowl into the wet mixture in the large bowl, stirring just until combined. Be careful not to overmix. Overmixing will lead to dense muffins that don't rise properly. The mixture should be fluffy and moist. A good rule of thumb is to stop mixing as soon as the dry ingredients have dissolved into the wet ingredients. 
  • Gently fold the sprinkles into the muffin batter until evenly distributed throughout. 
    ¾ cup multicolor sprinkles
  • Drop ½ to 1 tablespoon of batter into each cup of the mini muffin tin. 
  • Bake in the preheated oven for 7 minutes on the middle rack or until the little bites muffins are golden brown and fully baked. You can confirm that that are baked through using the toothpick method. 
  • Allow the muffins to cook in the muffin pan for 5 to 10 minutes before transferring them to a wire rack. 

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Servings: 32 muffins
Calories:
Author: Mary Beth
Cost: $5.00
Signature Block - with photo of Mary Beth, your homemaking coach, and a pink stand mixer

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating