Make soft, fluffy Copycat Little Bites Muffins at home with simple ingredients! These sprinkle-filled mini muffins taste just like the store-bought version—only fresher, fluffier, and without preservatives.
If you grew up eating those iconic Entenmann’s Little Bites, you know exactly what I mean when I say they’re dangerously good. They were the kind of snack you’d promise to “just have one” of… only to find yourself at the bottom of the bag five minutes later. No regrets.
I have a very specific memory of opening my lunchbox in second grade and finding a pack of these tiny, sprinkle-studded muffins tucked inside. It was like discovering treasure. The soft texture, the vanilla-sweetness, the perfect poppable size—chef’s kiss.
Now, as a full-grown adult (who still eats like a child sometimes), I needed to crack the code and make these at home. And let me tell you: these homemade Copycat Little Bites Muffins are spot-on. They’re moist, fluffy, perfectly sweet, and way fresher than anything in a plastic pouch. Plus, you get a whole batch instead of just five tiny muffins.
Homemade win? I think so.
Why You’ll Love This Copycat Little Bites Muffins Recipe?
- Super soft & fluffy – Just like the real thing!
- Easy to make – Only 10 minutes of prep and 7 minutes to bake.
- Perfect for snacking – Kid-approved, adult-approved, and dangerously addictive.
- No preservatives – You know exactly what’s in them.
- Customizable – Love chocolate chips instead? Want blueberry? Go for it!
Ingredient Notes:
All-Purpose Flour
Gives the muffins their structure and that soft, cakey texture. Pro tip: Always spoon and level your flour for accurate measuring!
Baking Powder & Baking Soda
These are the secret to getting that perfect Little Bites-style rise.
Vegetable Oil
Keeps the muffins super moist. Want a richer flavor? Swap for melted butter.
Sugar
We’re using 1¼ cups to get that classic sweetness—just like the store-bought version.
Eggs
They help the muffins stay light and airy.
Milk
Whole milk works best, but you can use almond or oat milk for a dairy-free version.
Vanilla Extract
Use real vanilla extract for that classic bakery-style flavor!
Sprinkles
Because what’s a Little Bites muffin without sprinkles? Use jimmies (long sprinkles) instead of nonpareils to prevent color bleeding.
How To Make Copycat Little Bites Muffins?
Step 1: Prep Your Oven & Muffin Pan
Preheat your oven to 350°F and generously spray a mini muffin pan with nonstick spray. This is important—Little Bites are moist, so they tend to stick!
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together vegetable oil, eggs, milk, and vanilla extract. Make sure everything is fully combined—no streaks of egg!
Step 3: Whisk the Dry Ingredients
In a separate bowl, mix together the flour, baking powder, baking soda, salt, and sugar. This step helps distribute the leavening agents evenly.
Step 4: Combine Wet & Dry
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Slowly pour the dry ingredients into the wet ingredients, stirring gently until just combined. Don’t overmix! Overmixing = dense muffins, and we want them light and fluffy.
Step 5: Fold in Sprinkles
Carefully fold in your sprinkles, being gentle so they don’t streak the batter.
Step 6: Fill the Muffin Pan
Scoop ½ to 1 tablespoon of batter into each mini muffin cavity, filling them ¾ full.
Step 7: Bake & Cool
Bake at 350°F for 7 minutes, or until the tops are just set and a toothpick comes out clean. Let them cool in the pan for 5-10 minutes, then transfer to a cooling rack.
Then try not to eat them all at once. (Good luck with that.)
Storage Options:
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keeps fresh for up to a week.
- Freezer: Freeze in a ziplock bag for up to 3 months. Let them thaw at room temp before eating!
Variations and Substitutions:
Feeling creative? Here are some fun ways to switch things up:
- Chocolate Chip Muffins – Swap the sprinkles for mini chocolate chips for a classic version.
- Blueberry Muffins – Fold in fresh or frozen blueberries instead of sprinkles.
- Dairy-Free – Use oat milk or almond milk instead of regular milk.
- Lower Sugar Option – Reduce the sugar to ¾ cup if you want them a little less sweet.
What to Serve with Copycat Little Bites Muffins?
These muffins are delicious on their own, but if you want to make it an extra special snack, try pairing them with:
- A glass of milk – Because some things never change.
- Coffee or tea – A perfect mid-morning treat.
- Fruit salad – Adds some freshness to balance the sweetness.
- Yogurt & honey – For a fun breakfast twist.
Frequently Asked Questions:
Can I make these in a regular muffin pan?
Yes! Just increase the baking time to 12-15 minutes.
Can I freeze these?
Yep! Store them in a freezer-safe bag for up to 3 months.
Can I reduce the sugar?
You can cut it down to ¾ cup, but they won’t be as sweet—just FYI!
And there you have it—homemade Copycat Little Bites Muffins that taste just like the store-bought version (but even better). Now, instead of rationing out those tiny packs, you can whip up a whole batch whenever you want.
So tell me—what’s your favorite Little Bites flavor? Classic sprinkle? Chocolate chip? Blueberry? Let me know in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Copycat Little Bites Muffins Recipe
Ingredients
- 2 ¾ cups all-purpose flour
- 1 tablespoon heaping baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- ½ cup milk
- 3 teaspoons pure vanilla extract
- ¾ cup multicolor sprinkles
Instructions
Prepare the Oven & Muffin Pan
- Preheat the oven to 350°F (175°C). Generously coat a mini muffin pan with nonstick spray to prevent sticking.
Mix the Wet Ingredients
- In a large mixing bowl, whisk together the vegetable oil, eggs, milk, and vanilla extract until fully incorporated. Ensure the eggs are well blended for a smooth batter.
Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This step ensures even distribution of the leavening agents for a consistent texture.
Blend Wet & Dry Mixtures
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing, as it may result in dense muffins. The batter should be light and fluffy once mixed.
Incorporate the Sprinkles
- Gently fold in the sprinkles, ensuring they are evenly dispersed throughout the batter without overmixing.
Fill the Muffin Pan
- Using a spoon or a small cookie scoop, distribute ½ to 1 tablespoon of batter into each mini muffin cavity, filling them ¾ full to allow room for rising.
Bake & Cool
- Place the pan on the middle oven rack and bake at 350°F (175°C) for 7 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
