Our long held annoyance with the Entemann’s Little Bites mini muffins (listen: our bulk snacks episode) led Meghan to recreate this beloved kid snack at home. After some actual taste testing and lots of research in the kitchen, the Splawn finally approved a chocolate chip version that resembles a tender, buttery cupcake more than a plain ole muffin. If you want to try blueberry or funfetti flavors, feel free to swap the chocolate chips for the same amount of the other.
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Copycat Little Bites Mini Muffins
- Yield: 48 mini muffins, about 12 servings
Description
These mini muffins more closely resemble a cupcake despite using a muffin mixing method. If you want to try dried blueberry or Funfetti flavors, feel free to swap the chocolate chips for the same amount of the dehydrated blueberry or rainbow sprinkles.
Ingredients
Non-stick spray
1/4 cup butter, melted and cooled
3/4 cup granulated sugar
1/2 cup whole milk
2 large eggs
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup mini chocolate chips
Instructions
- Heat the oven to 350 degrees F and coat a 24 cup mini muffin pan with non-stick spray.
- Combine the melted butter, sugar, eggs, vanilla, and milk in a large mixing bowl. Whisk together these ingredients until smooth.
- Add the flour, baking powder, and salt to the mixing bowl and whisk until just smooth.
- Use a small scoop to fill each well of the prepared mini muffin pan with 2 teaspoons each of the batter. There will be leftover batter!
- Sprinkle each muffin with a few mini chocolate chips (or blueberries or sprinkles, if using). Bake the mini muffins for 8 to 10 minutes until the top is domed and set and the edges are just beginning to brown.
- Use a knife to trace around the outside of each muffin and remove them to a plate or cooling rack. Cool the muffin pan for 3 to 5 minutes then coat again with non-stick spray and repeat with the remaining batter.
- Store the mini muffins in an airtight container at room temperature for about 5 days.