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Easy, Fluffy Mini Chocolate Chip Muffins (Little Bites Copycat)

Close-up of three freshly baked mini chocolate chip muffins with dark chocolate chips on top, resting on a white plate.

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Bake these easy, fluffy mini chocolate chip muffins that taste just like the store-bought favorite. They are moist, bite-sized, and perfect for quick breakfasts, lunchboxes, or grab-and-go snacks.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup milk
  • 1/2 cup plain Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 24-cup mini muffin pan with paper liners or grease well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the melted butter, milk, Greek yogurt, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the mini chocolate chips.
  6. Spoon the batter evenly into the prepared mini muffin cups, filling each about two-thirds full.
  7. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Notes

  • For a slightly healthier option, substitute half the all-purpose flour with whole wheat flour.
  • To achieve the classic ‘Little Bites’ texture, do not overmix the batter. Overmixing develops gluten, leading to tougher muffins.
  • These mini muffins freeze well. Place cooled muffins in a freezer-safe bag and freeze for up to 3 months. Thaw on the counter for quick snacks.

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