Name: Little Bites Muffin Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup plain yogurt; ½ cup milk; ½ cup mild‑flavored oil (or melted butter); 3 large eggs; 2 tsp vanilla extract; 2 cups all‑purpose flour; ½ cup light brown sugar; 1 tsp baking soda; ½ tsp salt; ¼ cup sprinkles (optional)

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These Little Bites Muffins are soft, moist, and just the right size to pop into a lunchbox or enjoy with a morning coffee. I made this recipe as a homemade copycat of the classic store-bought mini muffins—and I honestly think they’re better. With simple ingredients and no preservatives, they’re a treat I feel good about sharing with my family.

Little Bites Muffin Recipe

Why You’ll Love This Recipe

I love how fast and easy this recipe is—just a few simple steps and I’ve got 60 mini muffins ready in under 20 minutes. The texture is soft and tender, thanks to yogurt and oil in the batter. They’re kid-approved, freezer-friendly, and perfect for school lunches, snacks, or even dessert. I also like that I can customize them by swapping sprinkles for fruit or chocolate chips.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

plain yogurt
milk
mild-flavored oil or melted butter
eggs
vanilla extract
all-purpose flour
light brown sugar
baking soda
salt
sprinkles (optional)

Directions

I start by preheating the oven to 400°F and spraying my mini muffin pan with nonstick spray.
In a large mixing bowl, I stir together the yogurt, milk, oil, eggs, and vanilla until smooth.
Then I add the flour, brown sugar, baking soda, and salt, stirring gently until just combined—no overmixing!
I fold in the sprinkles for that classic “party cake” look.
Using a small cookie scoop, I fill each muffin cup about ¾ full.
I bake the muffins for 9–11 minutes, until a toothpick inserted in the center comes out clean.
I let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 60 mini muffins.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

I like switching up the mix-ins based on what I have at home. Here are a few variations I’ve tried and loved:

Mini chocolate chips – For a fun chocolate version, I replace the sprinkles with mini chocolate chips.
Blueberries – I fold in small fresh or freeze-dried blueberries for a fruity twist.
Flavor extracts – Adding ½ teaspoon each of almond extract and butter extract gives these muffins a funfetti or party cake vibe.

Storage/Reheating

After baking, I let the muffins cool completely before storing them in an airtight container:

At room temperature, they stay fresh for 2–3 days.
In the fridge, they last up to 4 days.
For longer storage, I freeze them on a baking sheet first, then transfer to a freezer-safe container. They thaw quickly at room temperature or can be microwaved for 10–15 seconds.

FAQs

How do I know when the muffins are fully baked?

I check by inserting a toothpick into the center of one muffin. If it comes out clean, they’re done. I also go by smell—once I catch the sweet aroma, I know they’re almost ready.

Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt works just fine. I’ve made them with both and didn’t notice a big difference in texture or flavor.

Can I use butter instead of oil?

Absolutely. I’ve used melted butter when I wanted a slightly richer taste. Just make sure it’s cooled slightly before mixing it into the batter.

Are these muffins freezer-friendly?

Yes! I freeze them all the time. I place them on a tray to freeze individually first, then transfer them to a bag or container. That way, they don’t stick together.

Can I make these without sprinkles?

Yes, I often skip the sprinkles when I want a plainer muffin or plan to add chocolate chips or fruit instead. They’re just as delicious!

Conclusion

These Little Bites Muffins are a simple, fun, and versatile snack that my whole family loves. Whether I’m packing them in school lunches or serving them as a weekend breakfast treat, they never last long in my house. I love knowing I can make a big batch in no time—and with better ingredients than the store-bought kind.