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Chocolate Chip Mini Muffins (Little Bites Copycat)

These super moist Chocolate Chip Mini Muffins taste just as good as store-bought but made with better ingredients. They're absolutely delicious and a must-make if you have fans of Little Bites in your house! 

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
30 mins
Servings: 8 servings
Calories: 262 kcal
Course: Breakfast , Snacks
Cuisine: American

Ingredients

  • 1.25 cup all-purpose flour (150g) GF all purpose if needed
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 Tbsp melted butter (84g)
  • 1/4 cup sugar (50g)
  • 2 Tbsp light brown sugar (24g) packed or coconut sugar
  • 1 large egg
  • 3/4 cup Greek yogurt (170g) I used 2%
  • 1/4 cup milk (60g) dairy or nondairy
  • 1 tsp vanilla
  • 1/2 cup mini chocolate chips (80g)

Instructions

    Cup of Yum
  1. Prepare two mini muffin pans (to make 24 mini muffins total). Line with mini cupcake liners and/or grease.
  2. Add the flour, baking powder and salt to a medium bowl. Whisk the dry ingredients together and set aside.
  3. In a separate larger bowl, whisk the melted butter, sugar, brown sugar, egg, Greek yogurt, milk and vanilla.
  4. Add the wet ingredients to the dry ingredients, stir with a rubber spatula until combined. Then fold in the chocolate chips.
  5. Let muffin batter sit for 10-20 minutes (for fluffier muffins), then use a small cookie scoop to evenly scoop the muffin batter into a mini muffin pan (about a tablespoon each). Sprinkle with extra chocolate chips if desired.
  6. Preheat the oven to 350 degrees F. Once preheated, bake for 10 minutes, then immediately remove from the oven. Let muffins cool in the pan for 5-10 minutes then transfer to a wire rack to cool completely.
  7. Store in an airtight container (or gallon size bag) in the refrigerator for a few hours to get a taste similar to Little Bites.

Notes

  • Store in an airtight container (or gallon size bag) in the refrigerator for a few hours to get a taste similar to Little Bites. Enjoy chilled or warm up for a few second in the microwave.
  • To freeze: store in freezer-safe bag and remove as much air as possible. Freeze for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
  • Helpful Tips!
  • Don't overmix the muffin batter. Mix the wet and dry ingredients until just combined, without over mixing. Over mixing the muffin batter can cause denser, gummy muffins instead of the light and fluffy texture we are going for.
  • Let the batter sit. Letting the batter to sit for 10 minutes before baking will give these mini muffins a fluffier texture. The extra time allows the ingredients to come together more effectively and gives you the best flavor and texture.
  • Use fresh baking powder. This is a biggie for so many! For best results, use baking powder that hasn’t been open for more than 3 months. I like to write the date on top of the can whenever I open a new one to ensure I know when to start fresh!
  • Don’t overfill mini-muffin pan. Fill muffin cups about 3/4 full (or about a tablespoon) or the muffin tops will rise too much and fall to the sides.
  • Remove from oven a smidge early to keep moist and prevent over-baking. Muffins will continue to bake in the hot pan once removed. A toothpick inserted in the center of a muffin should come out with a few wet crumbs (not completely clean). As soon as muffin are cool enough to handle, transfer to a cooling rack to prevent over-baking and dry muffins.

Nutrition Information

Serving 3mini muffins Calories 262kcal (13%) Carbohydrates 30.4g (10%) Protein 6g (12%) Fat 12.9g (20%) Saturated Fat 7.9g (40%) Cholesterol 48.5mg (16%) Fiber 1.2g (5%) Sugar 14.8g (30%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 262

% Daily Value*

Serving 3mini muffins
Calories 262kcal 13%
Carbohydrates 30.4g 10%
Protein 6g 12%
Fat 12.9g 20%
Saturated Fat 7.9g 40%
Cholesterol 48.5mg 16%
Fiber 1.2g 5%
Sugar 14.8g 30%

* Percent Daily Values are based on a 2,000 calorie diet.