Monkey Bread Muffins Recipe

Introduction

Monkey Bread Muffins are a delightful twist on the classic pull-apart bread, offering bite-sized, cinnamon-sugar coated pieces baked into muffin tins. This easy recipe yields warm, gooey treats perfect for breakfast or a sweet snack.

Ingredients

• 1 can Grand’s Original Biscuits
• 1/3 cup sugar
• 1 1/2 teaspoons cinnamon
• 3 tablespoons butter
• ½ cup brown sugar
• 1/3 cup powdered sugar
• 2 teaspoons milk

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit and spray 10 muffin wells in a muffin tin with non-stick cooking spray.
2. Step 2: Open the can of biscuits and cut each biscuit into 12 pieces.
3. Step 3: In a medium bowl, combine the sugar and cinnamon. Toss each biscuit piece in the sugar mixture to coat completely. Alternatively, place the cinnamon and sugar in a zip-top bag, add the biscuit pieces, and shake to coat evenly.
4. Step 4: Place 9 coated biscuit pieces into each of the 10 muffin wells.
5. Step 5: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and whisk constantly until the mixture just begins to boil. Be careful not to overcook.
6. Step 6: Remove the saucepan from heat and drizzle the caramel mixture evenly over each muffin well.
7. Step 7: Bake for 13 to 15 minutes or until the biscuits are golden brown and cooked through.
8. Step 8: Let the muffins cool in the pan for 5 minutes, then carefully remove them to a cooling rack set over parchment paper.
9. Step 9: In a small bowl, stir together ¼ cup powdered sugar and 2 teaspoons milk until smooth. Drizzle this glaze over each muffin.
10. Step 10: Serve the Monkey Bread Muffins immediately for the best flavor and texture.

Tips & Variations

• For extra gooeyness, add a small dollop of cream cheese or Nutella between biscuit pieces before baking.
• Try swapping cinnamon sugar with pumpkin spice mix for a seasonal twist.
• To keep muffins soft, cover them loosely with foil while cooling.
• Use flavored biscuits, like buttermilk or flaky layers, to change texture and taste.

Storage

Store leftover Monkey Bread Muffins in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave or oven to restore softness before serving. For longer storage, freeze muffins individually wrapped and thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuit dough instead of canned biscuits?

Yes, homemade biscuit dough can be used. Just make sure it’s chilled and cut into bite-sized pieces similar to those in the recipe for even baking.

Why do I need to drizzle the caramel mixture before baking?

Drizzling the caramel mixture before baking helps create a sticky, sweet coating that caramelizes slightly, giving the muffins that classic monkey bread flavor and texture.

Monkey Bread Muffins Recipe

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These Monkey Bread Muffins are a delightful sweet treat featuring soft biscuit pieces coated in cinnamon sugar, baked in a muffin tin, and drizzled with a rich caramel sauce and a powdered sugar glaze. Perfect for breakfast, brunch, or a sweet snack, they offer the fun pull-apart texture of classic monkey bread in convenient individual portions.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 10 muffins 1x
• Category: Breakfast, Brunch, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Monkey Bread Muffins

• 1 can Grand’s Original Biscuits (10 count)
• 1/3 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 3 tablespoons unsalted butter
• 1/2 cup brown sugar

Glaze

• 1/3 cup powdered sugar
• 2 teaspoons milk

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Spray 10 wells of a muffin tin with non-stick cooking spray to ensure easy removal of the muffins later.
2. Cut the Biscuits: Open the can of Grand’s Original Biscuits and separate the biscuits. Cut each biscuit into 12 small pieces to create bite-sized chunks.
3. Coat Biscuit Pieces: In a medium bowl, combine the granulated sugar and cinnamon. Toss each biscuit piece in this sugar mixture thoroughly to coat. Alternatively, you can place the cinnamon sugar mix in a zip-top bag, add the biscuit pieces, and shake to coat evenly.
4. Fill Muffin Wells: Place about 9 coated biscuit pieces into each of the 10 prepared muffin wells, evenly distributing them.
5. Make Caramel Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and whisk constantly until the mixture just begins to boil. Avoid overcooking to prevent burning.
6. Drizzle Caramel: Remove the saucepan from heat and immediately drizzle the warm caramel sauce evenly over the biscuit pieces in each muffin well.
7. Bake: Place the muffin tin in the preheated oven and bake for 13 to 15 minutes, or until the biscuits are golden brown and fully cooked through.
8. Cool Slightly: Allow the muffins to cool in the pan for about 5 minutes. Then carefully remove them from the muffin tin and place them on a cooling rack set over parchment paper.
9. Prepare and Drizzle Glaze: Mix the powdered sugar and milk together in a small measuring cup or bowl until smooth. Drizzle this glaze generously over each muffin.
10. Serve: Serve the monkey bread muffins warm immediately for the best gooey, sweet experience.

Notes

• Using a zip-top bag to coat the biscuit pieces helps ensure even coverage with less mess.
• Do not overcook the caramel sauce to avoid a burnt flavor; it should just begin to boil.
• These muffins are best enjoyed warm but can be reheated briefly in the oven or microwave.
• You can substitute the milk in the glaze with heavy cream for a richer topping.
• For a nutty twist, sprinkle chopped pecans or walnuts over the caramel before baking.

Keywords: Monkey Bread Muffins, cinnamon sugar biscuits, caramel glaze, sweet breakfast muffins, pull-apart muffins, easy baked treats