There’s something truly nostalgic about Little Bites muffins—the soft texture, perfectly sweet crumb, and the irresistible mini size that makes you want just one more. This homemade version captures all of that joy with simple pantry staples and no preservatives. These mini chocolate chip muffins are moist, tender, and bursting with melty chocolate in every bite. They’re great for school lunches, afternoon snacks, or pairing with your favorite cup of coffee. What’s even better is how quick and easy they are to prepare. In under 30 minutes, you’ll have a batch of warm, fresh muffins ready to go. They freeze beautifully and can be popped into lunchboxes straight from the freezer. Whether you’re feeding little ones or indulging your inner child, these muffins are a tried-and-true family favorite that never disappoints.
Full recipe:
Ingredients:
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1 1/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup granulated sugar
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1/4 cup brown sugar (packed)
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1/3 cup vegetable oil
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1/3 cup sour cream (or plain Greek yogurt)
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1 teaspoon vanilla extract
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1 large egg
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1/4 cup milk
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1/2 cup mini chocolate chips
Directions:
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Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with mini paper liners.
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In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
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In another large bowl, whisk sugars with oil, sour cream, vanilla, and egg until smooth.
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Add dry ingredients to the wet mixture and stir until just combined.
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Gently mix in milk and fold in mini chocolate chips. Do not overmix.
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Spoon batter into prepared muffin cups, filling each about 2/3 full.
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Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean.
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Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 110 kcal per muffin | Servings: 24 mini muffins
The Joy of Homemade: Recreating Little Bites Muffins in Your Kitchen
There’s something undeniably delightful about the soft, sweet charm of Little Bites muffins. Those perfectly sized, chocolate-studded mini muffins have captured the hearts (and lunchboxes) of children and adults alike for decades. Whether you’re familiar with them as a nostalgic childhood treat or a go-to snack for your kids, there’s a comforting familiarity in every bite. The only downside? They’re pre-packaged and often loaded with preservatives and ingredients most of us can’t pronounce.
That’s where this homemade version of Little Bites muffins comes in. By recreating these fan-favorite mini muffins in your own kitchen, you get the same irresistibly moist texture and classic flavor—without the additives. It’s a recipe that brings together simplicity, affordability, and the unbeatable freshness of homemade baked goods.
The Story Behind the Little Muffins That Could
Entenmann’s Little Bites were introduced in 1999 and quickly became a staple in lunchboxes across America. Designed to be soft, mess-free, and portion-controlled, they struck the perfect balance between treat and convenience. Their miniature size made them appealing to kids, while the lack of crumbs and consistent flavor made parents happy.
The popularity of Little Bites has continued to soar, with various flavors introduced over the years. Chocolate chip remains the most beloved. While the store-bought version is great in a pinch, nothing beats the aroma of freshly baked muffins wafting through your kitchen—especially when you know exactly what’s going into them.
Healthier, Homemade, and Just as Delicious
One of the greatest advantages of making your own Little Bites muffins is the control you have over the ingredients. This recipe uses real, pantry-friendly staples—flour, eggs, milk, sugar, and oil—plus mini chocolate chips for that signature touch.
By skipping the preservatives, corn syrup, and artificial flavors often found in pre-packaged baked goods, you’re making a snack that’s not just delicious, but also a little bit better for you and your family. You can further tweak the recipe to fit your dietary needs, like using coconut sugar for a lower glycemic option, or Greek yogurt in place of sour cream for added protein.
These muffins are also naturally portion-controlled, which makes them a smart choice when you’re looking to satisfy a sweet tooth without overindulging. They’re small enough to feel guilt-free, but rich enough to be deeply satisfying.
Why This Recipe is a Household Favorite
This Little Bites muffin recipe stands out because it truly delivers on taste, texture, and ease. The end result is a muffin that is tender and fluffy inside with a golden edge—just like the store-bought version, but fresher and more flavorful. Plus, it takes less than 30 minutes from start to finish.
Here are a few more reasons this recipe is a go-to:
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Family-friendly: Kids love the size and flavor, and parents love that it’s made from scratch.
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Budget-friendly: You can make 24 mini muffins for the cost of a single store-bought box.
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Quick & Easy: No mixer needed. Everything comes together in a bowl with simple tools.
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Freezer-friendly: They freeze beautifully and reheat in seconds for an instant snack.
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Customizable: You can swap chocolate chips for blueberries, cinnamon, or even sprinkles.
This recipe is ideal for school snacks, birthday parties, brunch spreads, or just everyday munching.
Tips for Perfect Mini Muffins Every Time
While this recipe is beginner-friendly, a few helpful tips can take your muffins from good to bakery-worthy:
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Don’t overmix the batter: Once you add the dry ingredients, stir just until combined. Overmixing can make the muffins tough instead of tender.
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Use mini chocolate chips: Regular-sized chips may overpower the small muffins. Mini chips give you chocolate in every bite.
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Fill muffin cups evenly: Aim for about 2/3 full to get a uniform rise and dome-shaped tops.
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Use paper liners or nonstick spray: Mini muffin tins can be sticky, so greasing well or using liners helps remove them easily.
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Cool completely before storing or freezing to prevent condensation and sogginess.
Creative Variations to Try
While chocolate chip is a timeless classic, there’s no reason you can’t branch out and experiment with fun twists on this base recipe. Here are some favorite variations:
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Blueberry Bliss: Replace chocolate chips with fresh or frozen blueberries tossed in flour.
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Funfetti Muffins: Add a handful of rainbow sprinkles for a birthday cake-inspired treat.
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Double Chocolate: Mix in cocoa powder and add chocolate chunks for a fudgy experience.
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Cinnamon Swirl: Add a swirl of cinnamon sugar in the center or on top of each muffin.
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Banana Chocolate Chip: Fold in mashed ripe banana for extra moisture and flavor.
These flavor combinations keep the recipe exciting and allow you to tailor it to seasonal ingredients or special occasions.
How to Store and Freeze for Long-Lasting Freshness
Another reason to love these muffins is how well they store. If you make a double batch (which we highly recommend), you’ll have snacks ready for days.
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Room Temperature: Store in an airtight container for up to 3–4 days.
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Refrigeration: For slightly longer storage, you can refrigerate them up to 7 days, though texture is best at room temp.
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Freezing: Place completely cooled muffins in a freezer-safe bag or container. Freeze for up to 2 months. Reheat in the microwave for 10–15 seconds or let thaw at room temp.
These storage options make it easy to bake ahead for school weeks, road trips, or weekend brunch plans.
Make It Allergy-Friendly
The base recipe is flexible and can be adjusted to meet many dietary needs:
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Gluten-free: Use a 1:1 gluten-free flour blend.
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Dairy-free: Swap sour cream with dairy-free yogurt and use plant-based milk.
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Egg-free: Substitute with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
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Low-sugar: Reduce sugar slightly or use a monk fruit blend to cut sweetness.
With these substitutions, everyone at the table can enjoy a muffin or two without concern.
Perfect for Any Occasion
Mini muffins might seem simple, but they shine in many settings:
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School lunchboxes: Kids love the small size, and they don’t make a mess.
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Breakfast on-the-go: Pair with fruit and yogurt for a quick, satisfying morning.
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Brunch platters: Display alongside fruit and coffee for a charming, bakery-style brunch.
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Gifting: Stack a dozen in a cute box and gift them to friends, teachers, or neighbors.
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Dessert tables: These bite-sized treats are ideal for parties and gatherings.
They’re small enough to offer variety and impressive enough to please a crowd.
The Secret to the Perfect Texture
What makes these muffins truly special is their soft, tender crumb. The secret lies in the combination of sour cream and oil. While butter adds flavor, oil adds unbeatable moisture. Sour cream contributes to a rich texture while helping the muffins stay moist for days.
Unlike store-bought muffins that can sometimes feel dry or rubbery, this homemade version stays light, fluffy, and moist from the moment they come out of the oven to the last bite days later.
Conclusion
This homemade Little Bites muffin recipe is everything you love about the store-bought classic—with none of the drawbacks. It’s easy, fast, and incredibly versatile. Whether you’re baking for kids, planning a brunch spread, or just looking to fill your home with the comforting scent of fresh muffins, this recipe delivers. With simple ingredients and minimal effort, you can create muffins that are rich in flavor, perfect in texture, and loved by everyone who tries them. It’s the kind of recipe you’ll return to week after week—and the best part? It fits perfectly into real life. Whether you’re rushing out the door or savoring a slow morning, these little muffins are a big win.