Chocolate Chip Mini Muffins Copycat Little Bites

Mini Chocolate Chip Muffins

Every time I go to our local big box store, I always walk by a giant stack of Little Bites muffin boxes. And while I almost never have the urge to do copycat recipes, this one stuck with me—because I just knew I could make an equally tender little muffin that the kids would love. And with the inclusion of yogurt and a little less sugar, and a super simple method, these are exactly the kind of homemade snack that makes me excited. (Especially since I love to snack on these too!) My three kids all adore these muffins. They’re a great preschool snack, after school snack, or snack to go with lunch and are one of my all-time most popular kids muffin recipes. (Know that you can swap in blueberries for the chocolate chips if your kids prefer blueberry mini muffins, or check out my Sprinkle Muffins.)

Ingredients You Need

Here’s a look at what you’ll need to make this recipe so you know what to pick up at the store and have on hand for baking. Sign up for our email updates to get tips and ideas sent to your inbox.

All purpose flour: I use regular all-purpose flour here to ensure that the muffins are light and fluffy after baking.Baking powder and baking soda: A combination of both of these ensures that the muffins are tender and rise properly.Maple syrup: You can use maple syrup, honey, or granulated sugar to sweeten these muffins just a smidge for the kids.Plain Greek yogurt: I love baking with yogurt and like the consistency of the muffins using Greek yogurt. If you only have regular style yogurt, that is totally fine. You’ll just want to add a smidge more flour. See the Notes at the end of the recipe for the details.Eggs: Large eggs help to hold the ingredients together and bake tender muffins.Unsalted butter: I prefer to bake with unsalted butter so that I can control the amount of added salt.Vanilla extract: Vanilla extract adds that classic vanilla flavor that pairs so well with chocolate chips.Chocolate chips: I prefer to use mini chocolate chips in these mini muffins, but regular size ones will work too.

TIP: See the Notes at the bottom of the recipe for allergy variations to make these without eggs, dairy, and gluten.

Step-by-Step Instructions

Here’s the general process for making this recipe so you know what to expect. Scroll down to the bottom of the post for the full how-to on the timing and amounts. Use a small knife to help transfer the cooked muffins to a wire rack to cool fully. (Note that I do not recommend using paper cupcake liners with these as they will likely stick. Nonstick spray is a better option.)

How to Store

Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge as they will firm up when cold.You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.

Best Tips for Success

I like using whole milk Greek yogurt in this recipe. You can use regular style yogurt if you prefer. If using regular yogurt, add 2 tablespoons additional flour to ensure that the muffin batter isn’t too runny.You can use an equal amount of sugar instead of maple syrup if that’s what you have.Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.Egg-free: Omit the eggs. Add ½ cup milk and use ¾ teaspoon baking soda.Gluten-free: Use cup for cup style of gluten-free all purpose flour like the one from King Arthur Flour.Note that I do not recommend using paper cupcake liners with these as they will likely stick. Nonstick spray is a better option.)

I’d love to hear your feedback on this recipe if you try it, so please rate and leave a comment below!