Copycat Little Bites Muffins Recipe
Recreate the beloved Copycat Little Bites Muffins at home! These soft, fluffy mini muffins are packed with vanilla flavor and colorful sprinkles. With simple ingredients and quick baking time, they make a perfect snack or breakfast treat—without preservatives!
36 Servings
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
To make these muffins gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the baking powder and sprinkles used are also gluten-free. The texture will remain soft and fluffy with this substitution.