Monkey Bread Muffins Recipe
Introduction
Monkey Bread Muffins are a fun and delicious twist on the classic pull-apart treat, made easy with biscuit dough and a sweet cinnamon-sugar coating. These bite-sized delights are perfect for breakfast, brunch, or a cozy snack any time of day.
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
- Step 1: Preheat the oven to 350 degrees F. Spray 10 wells of a muffin tin with non-stick cooking spray.
- Step 2: Open the can of biscuits and cut each biscuit into 12 pieces.
- Step 3: In a medium bowl, combine the sugar and cinnamon. Toss the biscuit pieces in the mixture to coat well. Alternatively, place the cinnamon and sugar in a zip-top bag, add the biscuit pieces, and shake to coat.
- Step 4: Place 9 coated biscuit pieces into each muffin well.
- Step 5: Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and whisk continuously until the mixture just begins to boil. Remove from heat promptly to avoid burning.
- Step 6: Drizzle the caramel mixture evenly over the biscuit pieces in the muffin wells.
- Step 7: Bake for 13 to 15 minutes, or until the biscuits are golden brown and cooked through.
- Step 8: Let the muffins cool in the pan for 5 minutes. Carefully remove them and place on a cooling rack set over parchment paper.
- Step 9: In a small measuring cup, stir together the powdered sugar and milk until smooth. Drizzle the glaze over each muffin.
- Step 10: Serve the Monkey Bread Muffins immediately for the best gooey texture and flavor.
Tips & Variations
- For a nutty crunch, sprinkle chopped pecans or walnuts over the caramel before baking.
- Try swapping the cinnamon sugar for pumpkin spice for a seasonal twist.
- Use flavored biscuit dough, such as buttermilk or flaky, to enhance texture and taste.
- If you prefer, dip the biscuit pieces in melted butter before coating them with cinnamon sugar for extra richness.
Storage
Store leftover Monkey Bread Muffins in an airtight container at room temperature for up to 2 days. To reheat, warm in a microwave for 15-20 seconds or in a preheated oven at 300 degrees F for 5 minutes to restore their gooey texture. They are best enjoyed fresh but can be refrigerated for up to 4 days if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade biscuit dough instead of canned?
Yes, homemade biscuit dough works well. Just be sure to cut it into small pieces similar in size to the canned biscuits for even baking.
Can I make these muffins ahead of time?
You can prepare and assemble the muffins in the pan, then refrigerate them covered for up to 24 hours before baking. Add a few more minutes to the baking time if baking straight from the fridge.
PrintMonkey Bread Muffins Recipe
Delight in these Monkey Bread Muffins, a fun twist on the classic pull-apart monkey bread. Soft biscuit pieces coated in cinnamon sugar are baked in muffin tins, then drizzled with a luscious caramel sauce and a sweet powdered sugar glaze. Perfect for breakfast, brunch, or a tasty snack!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 1 can Grand’s Original Biscuits
- 1/3 cup sugar
- 1 1/2 teaspoons cinnamon
- 3 tablespoons butter
- 1/2 cup brown sugar
Glaze Ingredients
- 1/3 cup powdered sugar
- 2 teaspoons milk
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Lightly spray 10 wells of a muffin tin with non-stick cooking spray to prevent sticking.
- Prepare Biscuits: Open the can of Grand’s Original Biscuits and cut each biscuit into 12 small pieces for easy layering and coating.
- Coat Biscuit Pieces: In a medium bowl, mix together sugar and cinnamon. Toss each biscuit piece in this mixture until fully coated. Alternatively, place the cinnamon sugar and biscuit pieces into a zip-top bag and shake to coat evenly.
- Fill Muffin Wells: Place 9 pieces of the coated biscuit mixture into each of the 10 muffin wells, distributing them evenly.
- Make Caramel Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and whisk continuously until the mixture just begins to boil, creating a smooth caramel sauce. Avoid overcooking to prevent burning.
- Drizzle Sauce on Muffins: Remove saucepan from heat and carefully drizzle the warm caramel sauce evenly over each muffin well, ensuring coverage over all biscuit pieces.
- Bake the Muffins: Bake in the preheated oven for 13-15 minutes or until the biscuits turn golden brown and are cooked through.
- Cool Muffins: Let the muffins cool in the tin for about 5 minutes. Then carefully remove them onto a cooling rack set over parchment paper to catch any drips.
- Prepare Glaze: Combine 1/4 cup powdered sugar with 2 teaspoons milk in a small measuring cup and stir until smooth.
- Drizzle the Glaze: Drizzle the prepared powdered sugar glaze over each muffin. Serve immediately and enjoy the sweet, gooey treat!
Notes
- For easier coating, using a zip-top bag to shake biscuits with cinnamon sugar is recommended.
- Do not overcook the caramel sauce to avoid bitterness; just bring it to a gentle boil.
- Serve warm for the best gooey, soft texture.
- Store leftovers in an airtight container at room temperature for up to 2 days; reheat briefly before serving.
- Use a silicone or non-stick muffin pan to ease muffin removal.
Keywords: Monkey Bread Muffins, cinnamon sugar muffins, pull-apart muffins, breakfast muffins, caramel muffins
