Quick & Easy Sourdough Mini Muffins (Little Bites copycat) 

Why You’ll Love This Recipe 

• Quick & Easy- All you need is about 20 minutes from start to finish to make this muffin recipe. With minimal dishes and common pantry ingredients, you can whip up a batch of mini muffins with ease. 
• Made with good-for-you ingredients- This recipe uses greek yogurt for extra protein and moisture and is sweetened with honey. Plus, it uses up some of our favorite ingredient— sourdough discard. 
• Customizable- From fruits like strawberries, blueberries, raspberries to mini chocolate chips to sprinkles, the mix-in possibilities for this recipe are endless.

Ingredients 

• Butter: This recipe calls for melted butter. If you use salted butter, you can omit the salt in the recipe. 
• Greek Yogurt: I used plain non-fat greek yogurt, but you could also use whole milk greek yogurt or a flavored variety.
• Sourdough Discard: Discard refers to unfed sourdough starter. I use sourdough discard straight from the fridge—no need to bring it to room temperature.
• Honey: This can be substituted with maple syrup or cane/granulated sugar.
• Milk: I use whole milk, but any kind will work. You can also use a dairy-free alternative.
• Vanilla Extract: Adds flavor to the recipe.
• Egg: Acts as a binder for the muffin.
• Salt: Adds flavor to the recipe. This can be omitted if using salted butter.
• Baking Powder: This is what leavens the muffins.
• Baking Soda: I recently started adding this to make the muffins fluffier.
• All-Purpose Flour: Works great for this recipe. You could also try using some whole wheat flour in place of the all purpose flour for extra nutrients.

Substitutions 

• Greek Yogurt: You can replace this with sour cream or a different type of yogurt.
• Sourdough Discard: Use active sourdough starter in place of discard. If you don’t have a sourdough starter, add an extra 1/4 cup of milk to the recipe.
• Milk: You can substitute dairy-free milk if needed.

Mix-Ins for the Sourdough Mini Muffins

When adding mix-ins to these mini muffins, the options are endless. I recommend adding about 1 cup of mix-ins to the batter. If you want a variety of flavors, add the mix-ins individually after the muffin batter is divided in the muffin tin. Use a toothpick to mix in the fruit so it’s incorporated throughout the muffin.

For a healthier snack, mixing in fruit is a great option. Use fresh blueberries, strawberries, raspberries, blackberries, apples, or whatever you prefer. Dice the fruit into small bite-sized pieces (if your blueberries are small, you can add them whole) and fold into the batter. If you don’t have fresh fruit available, you can also use dehydrated or frozen fruit. When using frozen fruit, you don’t need to defrost it beforehand.

For a more dessert-like option, you can add sprinkles or mini chocolate chips. You could also add extra seasonings if you want, like cinnamon and nutmeg.

How to Make Sourdough Mini Muffins

Preheat the oven to 350°F.

In a large mixing bowl, whisk together the honey, melted butter, milk, sourdough discard, greek yogurt, vanilla extract, and egg until combined.

In a separate bowl, mix together the dry ingredients: flour, baking powder, baking soda and salt. Add to the wet ingredients mixture and stir until just combined.

Fold in your mix-ins of choice, or if you want a variety of mix-ins, add them individually to the batter once it’s in the muffin pan.

Grease a mini muffin tin and evenly divide the batter among the 24 muffin cups, scooping about 1 1/2 tablespoons of batter to each. Alternatively, you can line the muffin tin with paper liners.

Bake for about 12 minutes or until a toothpick comes out clean.

Cool on a cooling rack and enjoy. Store in an airtight container on the counter for the first 2 days and then in the fridge to avoid mold.

Storage Instructions

Once the mini muffins are completely cooled, store them in an airtight container on the counter for the first 2 days. After that, I recommend placing them in the fridge to avoid them molding as they do not have preservatives or excess amounts of sugar. You can also freeze the mini muffins for three months, as explained in the previous section.