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Little Bites Muffin Recipe: An Incredible Ultimate Guide with 7 Flavors

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  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 25-30 minutes
  • Yield: Makes about 24 mini muffins
  • Category: Dessert/Breakfast
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Description

Little Bites Muffins are the perfect bite-sized treat for any occasion. Soft, fluffy, and bursting with flavor, these mini muffins are simple to make and endlessly customizable. With 7 fantastic flavors to choose from, you can easily create a variety of delicious muffins that are perfect for breakfast, snacks, or a fun party treat.


Ingredients

1 ½ cups all-purpose flour

½ cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup whole milk

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

Optional add-ins:

1 cup blueberries

1 cup chocolate chips

1 ripe banana, mashed

½ cup chopped nuts

Zest of 1 lemon (for lemon-flavored muffins)

1 teaspoon ground cinnamon (for cinnamon muffins)

½ cup shredded coconut (for tropical muffins)


Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a mini muffin pan by greasing it or using mini muffin liners.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir until well mixed.
  3. Combine Wet Ingredients: In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until well combined.
  4. Mix Mixtures Together: Gradually add the wet ingredients to the dry ingredients. Stir until just combined, being careful not to overmix.
  5. Add Flavoring: Fold in any optional add-ins based on your preferred flavor.
  6. Fill Muffin Tin: Spoon the batter into the prepared mini muffin pan, filling each cavity about two-thirds full.
  7. Bake Muffins: Place the muffin pan in the preheated oven and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool Muffins: Remove the muffins from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Notes

To make these muffins gluten-free, substitute all-purpose flour with a gluten-free flour blend.

You can use almond milk or any plant-based milk instead of whole milk.

For a dairy-free version, use a non-dairy cheese substitute and skip the milk and eggs, or try applesauce as a binder.

Frozen fruits can be used instead of fresh, but fold them in gently and don’t thaw them first.

Feel free to adjust the sugar for a sweeter or less sweet muffin.


Nutrition

  • Serving Size: 1 muffin
  • Calories: 120
  • Sugar: 10g
  • Sodium: 100mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg