Chocolate Chip Mini Muffins (Copycat Little Bites Muffins Recipe)

These chocolate chip mini muffins are soft, fluffy, and perfectly sweet—just like the iconic Little Bites mini muffins, but made with simple, real ingredients at home. Each bite-sized muffin is packed with chocolate chips and bakes up tender and golden in just 10 minutes. They're ideal for kids’ lunches, after-school snacks, or quick grab-and-go breakfasts, and they store well for days. If you love Little Bites chocolate chip muffins, this homemade version gives you the same nostalgic flavor with fresher ingredients and an even better texture.

Why I Love This Little Bites Muffins Recipe

Little Bites chocolate chip muffins were one of my favorite childhood snacks—my mom packed them in my lunchbox almost every day, and I can still remember how excited I would get to open that tiny bag at school. I’ve been missing her a lot recently, so I set out to recreate that classic Little Bites flavor in her honor. I tested a bunch of chocolate chip mini muffin recipes, tweaking the sweetness, moisture, and chocolate ratio until I nailed that soft, fluffy, bakery-style texture and nostalgic flavor that makes the Little Bites so iconic.

These homemade mini muffins rise perfectly, stay tender for several days, and taste like a fresher, more chocolatey version of the store-bought ones. Kids absolutely LOVE them, and they're just as big a hit with adults. They’re perfect for a quick on-the-go breakfast, holiday snack boards, and even late-night treats. 

And since they bake in just about 10 minutes (and are ready to eat in under a half hour), this recipe is one of the easiest ways to whip up a batch of warm, nostalgic, chocolate-chip-loaded mini muffins anytime the craving hits.

Ingredients You’ll Need

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup whole-milk plain Greek yogurt
• ⅓ cup maple syrup (or granulated sugar)
• ¼ cup unsalted butter, melted and slightly cooled
• 2 large eggs, lightly beaten
• 2 teaspoon vanilla extract
• ¾ cup mini chocolate chips

How To Make Chocolate Chip Mini Muffins

Step 1: Prep the Pan

Preheat the oven to 375°F. Lightly grease a 24-cup mini muffin pan with nonstick spray.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: Mix the Wet Ingredients

In another bowl, whisk together the Greek yogurt, maple syrup (or sugar), melted butter, eggs, and vanilla extract. Whisk until the ingredients are combined and smooth.

Step 4: Combine the Wet & Dry Ingredients

Gently fold the wet ingredients into the dry ingredients. Mix just until combined—overmixing will make the muffins dense.

Step 5: Add the Chocolate Chips

Add the mini chocolate chips to the batter and gently fold them in until you have chocolate chips mixed throughout. 

Step 6: Fill the Muffin Pan

Fill each muffin cup almost to the top (about 1½ tablespoons of batter each).

Step 7: Bake the Mini Muffins

Bake for 10–12 minutes, or until the edges are lightly golden and a toothpick inserted comes out clean.

Step 8: Let Them Cool

Let the muffins cool in the pan for 2 minutes. If needed, run a small knife around the edges to loosen them, so the muffins come out clean. Transfer to a wire rack to finish cooling, then dig in!

Expert Tips for The Best Chocolate Chip Mini Muffins

• Use whole-milk Greek yogurt for moisture and lift. Whole-milk yogurt gives these mini muffins the signature Little Bites texture—soft, plush, and perfectly tender. The fat adds richness, while the acidity activates the baking soda for a beautiful rise.
• Mix the batter gently—never overmix. Mini muffins can turn dense or rubbery if the batter is overworked. Stir just until the flour disappears. A few small lumps are actually a good sign!
• Use mini chocolate chips for even distribution. Regular chocolate chips tend to sink in mini muffin batter, but mini chips disperse throughout the muffins, so you get chocolate in every bite. For extra chocolate flavor, fold in a mix of minis and a tablespoon of grated chocolate.
• Grease the pan generously. Mini muffins like to stick, especially if the pan is older or has been used a lot. Use nonstick spray, melted butter, or even lightly grease the pan and dust it with flour for easy release.
• Fill the cups almost full. Mini muffins need to be filled higher than regular muffins to create that signature dome. Aim for almost to the top (about 1½ tablespoons per cup) for rounded, bakery-style tops.
• Sprinkle extra mini chocolate chips on top. This creates picture-perfect Little Bites–style muffins with melty chocolate on top. They look bakery-made and taste even better.
• Rotate the pan halfway through baking. Mini muffins bake quickly, and rotating ensures even browning and prevents overbaking on one side of the pan.
• Let them cool for at least 2 minutes before removing. Taking them out too soon can cause tearing, but waiting too long can make sticking worse. Two minutes is the sweet spot!

Mini Muffin Flavor Variations

• Little Bites Blueberry Muffins: Add ¾ cup fresh blueberries tossed in 1 teaspoon flour (prevents sinking). Fold them gently into the batter at the end. These bake up soft, fruity, and incredibly close to the classic Blueberry Little Bites.
• Little Bites Party Cake Muffins: For the bright, fun birthday-cake flavor, add ¼ cup rainbow sprinkles and leave out the chocolate chips. Stir in the sprinkles at the very end to keep them from bleeding into the batter.
• Little Bites Banana Muffins: Replace ½ cup of the yogurt with ½ cup mashed ripe banana. This gives you moist, naturally sweet banana muffins with a tender crumb—perfect for little kids. You can still add chocolate chips to make chocolate chip banana mini muffins.
• Double Chocolate Mini Muffins: Whisk 2 tablespoons cocoa powder into the dry ingredients and add 2 extra tablespoons of yogurt to keep them soft. Swap mini chocolate chips for a mix of mini and regular chocolate chips for extra melty pockets.
• Cinnamon Sugar Mini Muffins: Skip the chocolate chips and brush the warm muffin tops with melted butter. Immediately dip or roll the tops in a cinnamon-sugar mixture (use about 1 tablespoon of each). This gives them the same flavor as the Little Bites crumb cakes.

Chocolate Chip Little Bites Muffins FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt works in this recipe, but Greek yogurt does give the muffins a slightly fluffier, more Little Bites–style texture because it’s thicker and richer. If using regular yogurt, you don’t need to change anything in this recipe, but just know the batter may be a bit thinner and the muffins may be slightly softer and lighter.

Can I bake these as regular full-size muffins?

Absolutely. Scoop the batter into a standard muffin tin and bake at 375°F for 16–18 minutes, or until a toothpick comes out clean. Full-size muffins will be taller and slightly more moist in the center than the mini version.

Why did my mini muffins sink in the middle?

Mini muffins often sink for a few reasons: if the batter was overmixed, the oven temperature was too low, or the muffins were pulled out before they were fully set. Make sure you whisk the batter just until the flour disappears, preheat the oven fully, and bake until the tops spring back when lightly pressed. Opening the oven door early can also cause sinking—avoid checking too soon.

How do I keep chocolate chips from sinking?

Mini chocolate chips already help prevent sinking, but you can also toss them in 1 teaspoon of flour before folding them into the batter for perfect distribution.

Can I reduce the sugar in these mini muffins?

Yes. You can reduce the maple syrup to ¼ cup for a less sweet muffin, and the texture will still turn out soft and moist. Keep in mind that reducing sugar slightly decreases browning and may make the muffins more pale, but the flavor and structure remain great.

How long do these chocolate chip mini muffins stay fresh?

Stored in an airtight container at room temperature, these muffins stay soft and moist for up to 3 days. For longer storage, refrigerate them for up to 1 week. They reheat well in the microwave for 8–10 seconds or in the air fryer for a quick warm-up.

Can I freeze mini muffins?

Yes, these muffins freeze perfectly. Once fully cooled, place them in a zip-top freezer bag and freeze for up to 2 months. Thaw at room temperature for about 20 minutes, or warm a frozen muffin in the microwave for 10–15 seconds for a fresh-baked texture.

Can I make these muffins dairy-free?

Yes—use a dairy-free yogurt, plant-based butter, and dairy-free chocolate chips. The texture will be slightly lighter, but the muffins will still be soft and fluffy with a delicious flavor.

My Final Thoughts

These homemade Little Bites muffins are soft, fluffy, chocolatey, and unbelievably easy to make. This is a kid-friendly recipe that comes together quickly, taking under 30 minutes from start to finish! Keep a batch on hand for snacks, breakfast, or tossing into lunchboxes. If you try these mini chocolate chip muffins, leave me a comment and review below so I can hear what you think!

Copycat Recipes To Try Next

• Neiman Marcus Chocolate Chip Cookies
• Neiman Marcus Cake
• Aunt Jemima Waffles
• Wendy's Frosty
• Crumbl Cornbread Cookies
• Auntie Anne's soft pretzels