Copycat Little Bites Chocolate Chip Muffins
These copycat Little Bite muffins are soft, sweet, and perfectly snackable with that store-bought texture—without the additives. They stay moist for days and are easy to customize with whatever you have in the pantry.
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup oil vegetable or canola
- ½ cup milk
- 1 egg
- 1 tsp vanilla extract
- ¼ cup sour cream this is the softness secret
- ¾ cup mini chocolate chips or swap flavors below
Instructions
- Preheat oven to 350°F. Grease or line a mini muffin pan.
- In a bowl, whisk flour, sugars, baking powder, baking soda, and salt.
- In another bowl, mix oil, milk, egg, vanilla, and sour cream.
- Combine wet and dry ingredients until just mixed—don’t overmix.
- Fold in mini chocolate chips.
- Scoop into mini muffin pan, filling about ¾ full.
- Bake 10–12 minutes, until just set (do NOT overbake).
- Let cool in pan a few minutes, then remove.
Notes
How to get that “Little Bite” texture:
Slightly underbake (they finish setting as they cool)
Store in a sealed container while still a little warm
For extra softness: add 1 tbsp instant pudding mix (optional but 👀) Easy Flavor Swaps: Blueberry: swap chips for ¾ cup blueberries
Birthday cake: add sprinkles + use vanilla chips
Banana: replace milk with mashed banana
Chocolate: add 2 tbsp cocoa powder
Store in a sealed container while still a little warm
For extra softness: add 1 tbsp instant pudding mix (optional but 👀) Easy Flavor Swaps: Blueberry: swap chips for ¾ cup blueberries
Birthday cake: add sprinkles + use vanilla chips
Banana: replace milk with mashed banana
Chocolate: add 2 tbsp cocoa powder