These Little Bites Muffins are soft, fluffy, and perfectly poppable. With a hint of sweetness and colorful sprinkles, they’re the ideal treat for school snacks, lunchboxes, or a quick breakfast on the go. Ready in just 15 minutes, this recipe makes a big batch—perfect for sharing or stocking the freezer.
Why You’ll Love This Recipe
These muffins are bite-sized bursts of joy. They’re easy to make, use simple pantry ingredients, and bake in under 11 minutes. Their small size makes them great for portion control, while the yogurt keeps them moist and tender. Whether you’re making them for a party, a quick snack, or a cheerful breakfast, they’re guaranteed to be a hit with both kids and adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 cup plain yogurt
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½ cup milk
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½ cup mild flavored oil or melted butter
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3 large eggs
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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½ cup light brown sugar
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1 teaspoon baking soda
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½ teaspoon salt
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¼ cup sprinkles
Directions
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Preheat oven to 400°F (200°C) and spray mini muffin tins with cooking spray.
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In a large bowl, whisk together yogurt, milk, oil, eggs, and vanilla until just combined.
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Add flour, brown sugar, baking soda, and salt. Stir gently until incorporated—do not overmix.
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Fold in the sprinkles.
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Fill mini muffin cups about ¾ full with batter.
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Bake for 9–11 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Servings and timing
Serves: 60 mini muffins
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Cuisine: American
Method: Baking
Variations
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Party Cake Flavor: Add ½ teaspoon butter extract and ½ teaspoon almond extract for a funfetti-style taste.
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Chocolate Chip: Replace sprinkles with mini chocolate chips.
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Berry Bites: Fold in small pieces of blueberries, raspberries, or chopped strawberries.
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Cinnamon Swirl: Add ½ teaspoon cinnamon to the batter for warmth.
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Glazed: Drizzle with a simple powdered sugar glaze once cooled.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months. To reheat, microwave for 10–15 seconds or warm in a 300°F oven for a few minutes until soft.
FAQs
Can I make these muffins full-sized?
Yes, simply bake in a regular muffin tin for 15–18 minutes, adjusting for size.
Can I use Greek yogurt instead of plain yogurt?
Yes, but you may need to add a splash more milk to keep the batter moist.
Are these muffins freezer-friendly?
Absolutely—store in a freezer bag for up to 3 months and thaw at room temperature or reheat.
Can I reduce the sugar?
Yes, you can cut the sugar by ¼ cup, but the texture and sweetness will change slightly.
What’s the best oil to use?
A mild-flavored oil like canola, vegetable, or sunflower oil works best.
Can I use gluten-free flour?
Yes, use a 1:1 gluten-free baking blend for similar results.
Do I have to use sprinkles?
No, they’re optional—replace with fruit, nuts, or chocolate chips if preferred.
Can I make the batter ahead of time?
It’s best to bake right after mixing for the fluffiest muffins, but you can refrigerate the batter for up to 24 hours.
How can I make these dairy-free?
Use dairy-free yogurt and plant-based milk.
Why did my muffins turn out dense?
Overmixing the batter can make them dense—mix until just combined.
Conclusion
This Little Bites Muffin Recipe is a quick, fun, and versatile way to enjoy homemade muffins anytime. With a light, moist crumb and playful sprinkles, they’re perfect for kids, parties, and on-the-go snacking. Whip up a batch in minutes and enjoy them fresh or freeze for later—either way, they’ll disappear fast.
