Moist tender Mini Chocolate Chip Muffins that taste as good as store bought, but have a little extra nutrition? Sign. Me. Up. These muffins are seriously delicious and are a must-make if you have fans of Little Bites in your house!

mini-chocolate-chip-muffins-on-counter

Mini Chocolate Chip Muffins

Every time I go to our local big box store, I always walk by a giant stack of Little Bites muffin boxes. And while I almost never have the urge to do copycat recipes, this one stuck with me—because I just knew I could make an equally tender little muffin that the kids would love.

And with the inclusion of yogurt and a little less sugar, and a super simple method, these are exactly the kind of homemade snack that makes me excited. (Especially since I love to snack on these too!)

My three kids all adore these muffins. They’re a great preschool snack, after school snack, or snack to go with lunch.

You could even swap in blueberries for the chocolate chips if your kids prefer the Blueberry Little Bites Muffins!

TIP: Find more of my favorite Kid Food Recipes here.

ingredients in chocolate chip mini muffins

Ingredients You Need

Here’s a look at what you’ll need to make this recipe:

TIP: See the Notes at the bottom of the recipe for allergy variations to make these without eggs, dairy, and gluten.

how to make mini chocolate chip muffins step by step

Step-by-Step Instructions

Here’s the general process for making this recipe. Scroll down to the bottom of the post for the full how-to.

  1. Stir together the wet ingredients.
  2. Stir together the dry ingredients, then mix in the wet. Add the chocolate chips.
  3. Divide among a greased mini muffin pan.
  4. Bake!

TIP: These muffins bake quickly, so set that timer and avoid over baking for the best results.

baked mini chocolate chip muffins on rack

Frequently Asked Questions

How long can I store these muffins?

You can store them, once cooled, in an airtight container for up to 3 days at room temperature. They hold well for up to 5 in the fridge, but you may want to warm them briefly to serve from the fridge as they firm up when cold.

How are these different from store-bought Little Bites?

They have less sugar, twice as much protein, and you have the ability to control more of the ingredients.

What should I serve these with?

We usually have them for breakfast or snack with cut up fruit, though they’d also work with a smoothie, a cheese stick, and a smoothie—among other lunch snacks.

mini chocolate chip muffins on blue plate

Best Tips for Success

  • Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge as they will firm up when cold.
  • You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
  • I like using whole milk Greek yogurt in this recipe. You can use regular style yogurt if you prefer.
  • You can use an equal amount of sugar instead of maple syrup if that’s what you have.
  • Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.
  • Egg-free: Omit the eggs. Add ½ cup milk and use ¾ teaspoon baking soda.
  • Gluten-free: Use cup for cup gluten-free all purpose flour.
  • Dice up as needed for younger eaters.
  • Top with butter, nut butter, or jam as desired.
  • Try blueberries instead of chocolate chips as a yummy alternative.
  • You may also like Healthy Chocolate Chip Muffins, Yogurt Muffins, Banana Chocolate Chip Muffins, and Mini Applesauce Muffins.

I’d love to hear your feedback on this recipe if you try it, so please rate and leave a comment below!

mini-chocolate-chip-muffins-on-counter

Chocolate Chip Mini Muffins (Little Bites Copycat)

Moist tender Mini Chocolate Chip Muffins that taste as good as store bought, but have a little extra nutrition? Sign. Me. Up. These muffins are seriously delicious and are a must-make if you have fans of Little Bites in your house!
5 from 103 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Cuisine American
Course Breakfast
Calories 175kcal
Servings 12 (Makes 24 mini muffins)

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup whole milk plain Greek yogurt
  • 1/3 cup maple syrup (or sugar)
  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 2 eggs (lightly beaten)
  • 2 teaspoons pure vanilla extract
  • 3/4 cup mini chocolate chips

Instructions

  • Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.
  • In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
  • In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.
  • Gently stir the yogurt mixture into the flour mixture.
  • Stir in the chocolate chips.
  • Divide batter among the prepared muffin tin, filling about to the edge. (You'll use about 1 ½ tablespoon in each mini muffin cup.)
  • Bake for 10-12 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Do not over bake.
  • Remove from oven, and let cool in the pan for 2 minutes. Run a paring knife around the edges to loosen, if needed, then carefully transfer muffins to a wire rack to cool fully.

Video

Notes

  • Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge as they will firm up when cold.
  • You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
  • I like using whole milk Greek yogurt in this recipe. You can use regular style yogurt if you prefer.
  • I prefer mini chocolate chips since they are more evenly distributed through the muffins but you can use regular ones if you prefer. If you use regular size chocolate chips, I would use 1 cup.
  • Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.
  • Egg-free: Omit the eggs. Add ½ cup milk and use ¾ teaspoon baking soda.
  • Gluten-free: Use cup for cup gluten-free all purpose flour.
  • Dice up as needed for younger eaters.
  • Try blueberries instead of chocolate chips as a yummy alternative.

Nutrition

Serving: 2muffins, Calories: 175kcal, Carbohydrates: 23g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 155mg, Potassium: 67mg, Fiber: 1g, Sugar: 13g, Vitamin A: 184IU, Vitamin C: 1mg, Calcium: 68mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

    1. I recommend a nonstick pan and greasing with nonstick spray such as classic Pam. That’s the combination that I know works well. If your pan is nonstick but is more than a few years old, it may have lost it’s nonstick-ness. If you’re using something else to grease your pan, try Pam.

  1. 5 stars
    My family loves these and we make them frequently! Tonight I forgot to add the butter and used honey instead of sugar, and they still taste AMAZING! I used full fat greek yogurt too, so maybe that’s why they are still so good even without butter.

  2. 5 stars
    Delicious! My four year old spotted sprinkles little bites at the store this morning, but was excited about making them ourselves together. It’s an easy recipe for a preschooler to measure and mix. And they taste great! Thank you.

    1. They’re best with greek yogurt that has some fat in them. It will work the same, but they may not be quite as moist.

  3. 5 stars
    My kids loved these! Maybe I didn’t fill the muffin pans as much as I should have because the recipe made 40, but no complaints here! I used chopped chocolate because I can’t find chocolate chips in my country, and I added sprinkles to make them even more fun.

  4. 5 stars
    In case anyone makes the same “mistake”, I accidentally used vanilla Greek yogurt instead of plain. I just halved the amount of vanilla and they came out perfect!

  5. 5 stars
    The texture on these is next level. Spongey and cloud like. I made them for my toddler and haven’t shared yet…but I promise I will…?

  6. 5 stars
    These came out perfect ! I love all your recipes because they are so easy with simple ingredients! My little guy loved them – the muffin itself is tender and delicious ! I plan to use it as a base for other muffins !

  7. 5 stars
    This is the best recipe! I’ve made this at least a dozen times. My kids now prefer these over the store bought versions.

  8. 5 stars
    Love these muffins. The first time I made with chocolate chips. Came out perfect. The second time I did blueberries instead. They tops were completely flat. They still taste amazing. No idea what I did wrong.

  9. I had a lot of trouble understanding what to do and all the measurements are in decimals. I used the 24 muffins and it made 48. The good things are the tased good and they were simple to make

  10. 5 stars
    I’m obsessed with these muffins! They are so delicious. The whole family loves them! I’ve already made them twice. Yum! Question – if I were to use sugar instead of maple syrup, do I need to replace that amount of liquid somehow? Thanks!

  11. 5 stars
    Love these! Made them again with my 2 year old. It’s a forgiving recipe as I’m pretty sure a lot of the flour made it to the floor instead of the bowl. Delicious. We added chocolate and dried cranberries.

    Can these be made into a cake?

  12. 5 stars
    I have now learned to make a double batch every time because we devour these things! So delicious, my husband is as bad as the kids popping one almost every time he walks through the kitchen lol. Love that they have a little Greek yogurt protein as my 3 yr old isn’t into meat at the moment. Such a fun recipe to make together abs feel good about! We used to buy the little bites which were speedy so these are awesome and we all prefer the taste too!

  13. 5 stars
    Made them for my two-year-old used blueberries instead of chocolate chips. One question how do I stop eating them. They are so good.

  14. These are wonderful! Easy to make… my 3 year old loved helping bake these. We’ve never had the store bought version so I’m not sure the comparison, but I do know my kids have devoured them! 🙂

  15. 5 stars
    So delicious! My 4-year-old loves the store bought ones, and couldn’t tell the difference – he devoured them! Mine made 36 mini muffins? not sure if I did something wrong somewhere along the way, but they tasted amazing and I wasn’t mad that there were more than I was expecting!

  16. HI, I made these muffin but they came out heavy and not fluffy at all! I am not sure what I did wrong! they also tasted more like yogurt than anything else! helpp

  17. 5 stars
    I can’t wait to try these! My son loves the store bought muffins, but it’s getting expensive. Any thoughts on pumpkin or banana versions? Those are his favorite. I might also try strawberry.

    1. I think you could likely do half pumpkin and half yogurt and add 1 teaspoon pumpkin pie spice (and omit the chocolate chips) for a pumpkin one. I haven’t tried the strawberry flavor!

  18. 5 stars
    I have made these at least a dozen times now and can’t say enough good things. My kids love them (and so do I). I do two batches usually and make some with blueberries and then freeze them to microwave quickly for busy mornings.

  19. 5 stars
    So easy, so versatile and delicious! I didn’t have eggs so I’m substituted applesauce and they’re perfect. Thanks for this fantastic recipe –

  20. 5 stars
    These are perfect. So fluffy and addicting. My almost 2 and 3 year old devoured them, along with myself and my husband. Well done!

  21. 5 stars
    Wow these are awesome! So fluffy and light. I was a little thrown off by the batter because it was so airy and almost spongey but they turned out great. Thanks!

    1. 4 stars
      They tasted great and kids loved them. They came out completely flat though which was disappointing. Not sure why it did that.

  22. 5 stars
    Oh em gee! Delicious. Super easy. So fluffy. Absolutely perfect and even better than the bagged mini muffins. This recipe is going to get a lot of use. I’m supposed to save some for my toddler, right? 😉

  23. 5 stars
    These muffins are great!! From my big kids, 9 and 7, to my toddler, 3 years old….everyone loved them! I didn’t love buying the little bites, we have only bought them a handful of times as a treat, but these taste way better and MUCH better ingredients, thanks for testing out this recipe and sharing!

  24. 5 stars
    These are so good and so easy to make! My grandson has turned into a bit of a picky eater and doesn’t always want much for breakfast so I thought I would give these a try and hope for the best. I made half with blueberries (for him) and half with chocolate chips (for me) and I added a scoop of plain protein powder to boost the protein. He really liked them! (hooray!) I’ll be trying your ABC muffins next. 🙂

  25. 5 stars
    So easy. So delicious. Definitely recommend. Loved making this healthier version of Little Bites with some added protein. My 3 year old loved them!

  26. 5 stars
    I’ve made these twice now, and they’re so yummy and bouncy! Great texture. Great yummy taste. Each time I pull them out of the oven to cool, they deflate a good amount. Maybe I need to keep them in the oven a minute more? But who cares, deflated or not, these are super yummy.

  27. 5 stars
    Made them this morning and by lunchtime they are almost gone! My 6 year olds gobbled them up. Great muffin recipe as always from you!

  28. 5 stars
    These are perfect! We are a family of five and they were gone in less than 48 hours. Used cake flour to make them a little more dessert-y and vanilla nondairy Siggis (this works really well as a dairy- free sub!) Thanks Amy!

  29. 5 stars
    This is our new favorite muffin recipe, and I’ve tried a lot over the years. Delicious flavor and baked up perfectly.

  30. 5 stars
    Delicious!! Both my kiddos loved these (5 and 7), they’ll be a perfect snack for school. We used half the chocolate chips and they were plenty sweet. Don’t know what Little Bites are but we love these!

  31. Thank you for this recipe!! I made these with my toddler, she loves them (and so do I)! They came out perfect, I will make them again. I only had white whole wheat flour on hand but it didn’t seem to matter at all. My toddler always picks out chocolate from items (I know, I don’t understand this) so I stirred in frozen wild blueberries instead of chocolate chips and they turned out fantastic. I’m always wary of “healthified” versions of traditional foods, but these deliver. Also, I’m always looking for quick items to offer at snacks or to get breakfast on the table fast; these are perfect for that. Thank you for your fantastic reccipes.

    1. 5 stars
      Your recipes never disappoint! These muffins were so fluffy and moist. I opted to use sugar since I didn’t have maple syrup. Did half blueberry and half chocolate chips. Will definitely be making a double batch next time to freeze!

  32. 5 stars
    They were delicious my toddler really enjoyed them. I also did half chocolate chip and blueberry and used half all purpose flour and whole wheat flour.

  33. 5 stars
    Best. Muffins. Ever. My three kids were absolutely obsessed with these and so am I! Thank you for a fantastic recipe!

  34. 5 stars
    These came out great! I used spelt flour (1:1) and they were I were perfectly moist. I also used dark chocolate instead. I will definitely be making these again and trying different add ins. Husband and toddler approved. 🙂

  35. 5 stars
    These are fantastic! So light and fluffy! Instead of chocolate chips, I subbed lemon zest, 1/4c lemon juice, and a tablespoon of poppyseeds to make lemon poppyseed muffins. Huge hit with my 3-year-old (and my husband).

  36. 5 stars
    I used whole wheat flour instead and still came out fluffy and delicious! Thanks for always inspiring me to bake for my girls!

  37. 5 stars
    These turned out great! It was super fast and I had everything on hand! Will definitely be making these again:)

  38. Hi, I would like to try making this recipe, can I use unsweetened almond milk yogurt? Dairy free. Thank you in advance 😊

  39. I made these today! They were so moist and good. The texture was spot on. I used a regular muffin pan and baked for 15 minutes. Also followed your egg-free option and they turned out great! Thank you for always offering allergy-friendly options, it is so appreciated. They are almost gone already. 🙂

  40. These are delicious! I subbed out regular yogurt for Greek yogurt and applesauce for the sugar. I’d say they are less sweet and more dense then a regular muffin but taste delicious! Oh and I did blueberries as well.

    1. I’m glad to hear it! (I think the applesauce would change the texture a bit but I’m glad they worked out well!)

  41. The recipe says “stir together the flours” but there is only one flour in the ingredients. Is the plural an error or should there be another flour?

    1. 5 stars
      Delicious! These turned out super fluffy and moist with just the right amount of sweetness. I used honey and flax eggs and they turned out great!

  42. 5 stars
    Delicious! Split the batter to make a dozen blueberry and a dozen chocolate chip. Enjoyed by toddlers and parents alike!

  43. 5 stars
    I got motivated to bake these this morning and they turned out great and were super easy to make. I did not have Greek
    Yogurt on hand so I used whole milk and my batter made 48 muffins.