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We need to talk about kids and snacks. My kids will hyperfocus on a snack and then eat through it in a day. I wind up spending an ungodly amount of money on a singular snack. Part of me thinks that I can’t complain. I mean, heck, they’re eating! Like with everything, all of this comes in phases. And right now we’re in a Little Bites phase. These kids absolutely cannot get enough of the Little Bites muffins. Specifically, the party cakes. But I’m getting really tired of paying what feels like a hundred dollars for 5 mini muffins. So I did what any mom would do — I made a dupe recipe! These copycat Little Bites Party Cakes Muffins are the perfect dupe. Your kids will never know the difference!
What you’ll need
It’s actually super easy to make these copycat muffins. But you’ll never fool your kids if you use a full-size muffin tin. That’s why you need these mini muffin tins. As for the ingredients themselves, those are easy peasy.
Here’s what you’ll need:
- all purpose flour
- baking powder
- baking soda
- salt
- sugar
- vegetable oil
- eggs
- milk
- vanilla
- multicolor sprinkles
With just a handful of ingredients, you can easily duplicate the world’s most expensive muffins! — Also, I hope you understand that this is said in jest. But, as parents, we all know that these (absolutely scrumptious) muffins are mega overpriced. So don’t pay for them anymore!
And if you need extra props to convince your kiddos, keep one of those extra bags and throw these in it.
How to make Copycat Little Bites Party Cakes Muffins
Copycat Little Bites Party Cakes Muffins
Ingredients
- 2 ¾ cups of all purpose flour
- 1 tablespoon (heaping) of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 ¼ cups of sugar
- ½ cup of vegetable oil
- 3 large eggs
- ½ cup of milk
- 3 teaspoon of vanilla
- ¾ cup of multicolor sprinkles
Instructions
INGREDIENTS -
- Preheat the oven to 350ºf and generously spray your mini-muffin pan.
- In a mixing bowl, combine the oil, eggs, milk, and vanilla, making sure the eggs are fully incorporated.
- In another separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, sugar) thoroughly.
- Gradually pour the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix—this will lead to dense muffins that don't rise properly. The mixture should be fluffy and moist. Stop mixing once the dry ingredients have dissolved into the wet ingredients.
- Gently fold in the sprinkles until evenly distributed throughout the batter.
- Drop ½ to 1 tablespoon of batter into each spot on a mini-muffin pan.
- Bake in the oven for 7 minutes at 350°F (on the middle rack), or until the muffins are fully cooked. You can confirm the cook by the toothpick method.
- Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a cooling rack. Repeat until batter is gone.
- Enjoy!
PIN FOR LATER
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