Little Bites Mini Muffins (Printable)

Tender, bite-sized mini muffins—quick to mix and bake, great for snacks, lunchboxes, or freezing.

# What You’ll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup light brown sugar, packed
04 - 1 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/4 tsp salt

→ Wet Ingredients

07 - 1/3 cup vegetable oil
08 - 1/3 cup milk
09 - 2 large eggs
10 - 1 tsp pure vanilla extract
11 - 1/2 cup plain Greek yogurt or sour cream

→ Optional Add-ins

12 - 1/2 cup mini chocolate chips or blueberries

# How-to Steps:

01 - Preheat oven to 375°F. Line a mini muffin tin with paper liners or lightly grease each cup.
02 - In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, whisk together the vegetable oil, milk, eggs, vanilla extract, and Greek yogurt until smooth and well incorporated.
04 - Pour the dry ingredient mixture into the wet ingredients and fold gently until just combined. Avoid overmixing to keep the muffins tender.
05 - Gently fold in mini chocolate chips or blueberries, if using, distributing evenly throughout the batter.
06 - Spoon the batter evenly into the prepared mini muffin pan, filling each cup about three-quarters full.
07 - Bake for 10 to 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • They go from mixing bowl to oven to table in under thirty minutes, which feels like magic on busy days.
  • The yogurt keeps them impossibly moist while staying light, so you never get that dense, heavy muffin disappointment.
02 -
  • Overmixing is the fastest way to turn tender mini muffins into rubbery little hockey pucks, so stop stirring while the batter still looks slightly lumpy.
  • Every oven runs differently, so start checking at the 10 minute mark because even one extra minute can push these from perfect to dry.
03 -
  • Let the wet ingredients come to room temperature before mixing because cold eggs and yogurt can cause the batter to seize and mix unevenly.
  • The batter can be made the night before and refrigerated, then baked fresh in the morning for warm muffins with zero morning effort.

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