Monkey Bread Muffins Recipe

Introduction

Monkey Bread Muffins are a delightful twist on the classic pull-apart treat, perfect for breakfast or a sweet snack. These bite-sized morsels combine warm cinnamon sugar with a rich caramel drizzle and a simple glaze for an irresistible flavor.

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. 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 evenly. Alternatively, place the cinnamon and sugar in a zip-top bag, add the biscuit pieces, and shake to coat.
4. Step 4: Place 9 coated biscuit pieces into each of the 10 prepared 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. Remove from heat promptly to avoid overcooking.
6. Step 6: Drizzle the caramel mixture evenly over the biscuit pieces in the muffin wells.
7. Step 7: Bake for 13–15 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 cup, combine ¼ cup powdered sugar with 2 teaspoons milk, stirring until smooth. Drizzle the glaze over each muffin.
10. Step 10: Serve the monkey bread muffins immediately for best flavor and texture.

Tips & Variations

• For extra gooey muffins, add chopped nuts or mini chocolate chips between the biscuit pieces before baking.
• Try using flavored biscuits, such as buttermilk or honey butter, for a different taste twist.
• If you prefer a thicker glaze, reduce the milk slightly or add more powdered sugar.

Storage

Store leftover monkey bread muffins in an airtight container at room temperature for up to 2 days. To reheat, warm in the microwave for 15–20 seconds or in a preheated oven at 325 degrees Fahrenheit for 5–7 minutes. The glaze may soften but the muffins remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Traditional Grand’s biscuits contain gluten, but you can substitute with gluten-free biscuit dough for a gluten-free version.

Can I prepare these muffins ahead of time?

You can assemble the muffins and refrigerate them before baking. When ready, bake directly from the fridge, adding a couple of extra minutes to the baking time.

Monkey Bread Muffins Recipe

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5 from 478 reviews

These Monkey Bread Muffins are a delightful twist on the classic pull-apart monkey bread, baked in convenient muffin form. Soft biscuit pieces coated in a cinnamon-sugar mixture, topped with a rich caramel glaze and a sweet powdered sugar drizzle make these treats perfect for breakfast, brunch, or dessert.

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

Ingredients

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Biscuit and Coating

• 1 can Grand’s Original Biscuits
• 1/3 cup sugar
• 1 1/2 teaspoons cinnamon

Caramel Sauce

• 3 tablespoons butter
• 1/2 cup brown sugar

Glaze

• 1/3 cup powdered sugar
• 2 teaspoons milk

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly spray 10 wells of a muffin tin with non-stick cooking spray to prevent sticking.
2. Cut Biscuits: Open the can of Grand’s Original Biscuits and cut each biscuit into 12 small pieces for bite-size chunks.
3. Coat Biscuit Pieces: In a medium bowl, mix the sugar and cinnamon together. Toss each biscuit piece in this mixture to coat them evenly. Alternatively, place the sugar and cinnamon in a zip-top bag, add the biscuit pieces, then shake the bag to coat all pieces thoroughly.
4. Arrange Biscuit Pieces: Place 9 coated biscuit pieces into each of the 10 prepared muffin wells, distributing them evenly.
5. 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 starts to boil. Be careful not to overcook the caramel.
6. Drizzle Caramel: Remove the caramel sauce from heat and immediately drizzle it evenly over the biscuit pieces in each muffin well.
7. Bake Muffins: Place the muffin tin in the preheated oven and bake for 13 to 15 minutes, or until the biscuits turn golden brown and are cooked through.
8. Cool Slightly and Remove: Allow the muffins to cool in the pan for 5 minutes, then carefully lift each muffin out and transfer to a cooling rack placed over parchment paper to catch drips.
9. Prepare Glaze: Combine 1/3 cup powdered sugar with 2 teaspoons milk in a small cup or bowl and stir until smooth and well combined.
10. Drizzle Glaze and Serve: Drizzle the glaze over the warm muffins and serve immediately for the best flavor and texture.

Notes

• If you prefer a deeper caramel flavor, you can let the caramel sauce simmer for an additional minute but watch closely to avoid burning.
• For easier cleanup, line your baking tray under the muffin tin with parchment paper since caramel may drip.
• You can use a different cinnamon-sugar ratio if you prefer it more or less sweet or spicy.
• Serve these muffins warm for the best gooey texture; they can be reheated briefly in a microwave or oven if needed.

Keywords: Monkey Bread Muffins, Cinnamon Sugar Muffins, Caramel Muffins, Breakfast Muffins, Easy Monkey Bread