There’s just something about a soft, sweet muffin that makes mornings feel a little more special! While those Little Debbie muffins might be tempting for a quick option, nothing beats the real deal made with simple, wholesome ingredients. Not only do homemade muffins taste better, but they’re also free from unnecessary preservatives and packed with nourishing goodness for the whole family. These copycat muffins will beat the store bought anyday! Whip up a batch for busy mornings, school school snacks, or a cozy weekend breakfast! I hope you love them!
What you need to make copycat little debbie muffins + substitutions:
- Unsalted butter- You can use salted as well, but I always go for unsalted in baking. If you use salted, you can still keep the salt ratio the same! Oil should work fine here too!
- Granulated sugar- Other options are white sugar, cane sugar, or whatever you prefer. I haven’t tested coconut sugar.
- Eggs- The egg helps bind the muffins and really helps give it taste and texture. Best if used at room temperature, but will work fine if they aren’t. I haven’t tested a flax egg as an alternative.
- Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion. It’s key!
- All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work in this recipe. However, gluten-free 1:1 all-purpose flour should work just fine. Make sure to find one with xantham gum, I love Bob’s Red Mill, but any should do.
- Baking soda- Helps to produce a light and fluffy and perfectly cooked copycat little debbie muffin.
- Baking powder- Helps to inflate the muffins!
- Sea salt- We use Redmond sea salt, it’s our favorite and we use it in everything! You can use the code daddioskitchen for 15% off. We get the big big bag!
- Chocolate chips- I typically use semi-sweet chocolate chips, but any kind will work! They’re also totally optional if you don’t like chocolate in your
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Copycat Little Debbie Muffins
There’s just something about a soft, sweet muffin that makes mornings feel a little more special! While those Little Debbie muffins might be tempting for a quick option, nothing beats the real deal made with simple, wholesome ingredients. Not only do homemade muffins taste better, but they’re also free from unnecessary preservatives and packed with nourishing goodness for the whole family. These copycat muffins will beat the store bought anyday! Whip up a batch for busy mornings, school school snacks, or a cozy weekend breakfast! I hope you love them!
Servings 24 mini muffins
Ingredients
- ¼ cup avocado oil or melted butter
- ½ cup granulated sugar
- 1 egg
- ½ tsp vanilla extract
- ¼ cup whole milk
- ¼ cup Greek yogurt or sour cream
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- ¾ cup mini chocolate chips
Instructions
- In a large bowl, whisk together the avocado oil (or cooled melted butter) and sugar until smooth.
- Add the egg, milk, yogurt (or sour cream), and vanilla extract. Stir until well combined.
- Add the dry ingredients: flour, baking powder, baking soda, and sea salt. Mix gently until just incorporated to avoid overmixing.
- Fold in the mini chocolate chips.
- Fill a greased and lined mini muffin tin about 2/3 full, yielding 24-30 mini muffins.
- Bake at 350°F for 12-15 minutes, or until golden brown on top and a toothpick comes out clean. Enjoy!
Notes
For Storing: Store in an airtight container on the counter for 3-4 days.
For Freezing: Flash freeze or wrap each muffin in plastic wrap. Then store in a freezer bag for up to 3 months. Thaw on the counter and enjoy!