Introduction

Monkey Bread Muffins are a delightful treat that combines the fun of pull-apart bread with the convenience of a muffin. Coated in cinnamon sugar and drizzled with a sweet glaze, these bite-sized delights are perfect for breakfast or a cozy snack.

Monkey Bread Muffins Recipe - Recipe Image

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 Fahrenheit and spray 10 muffin wells with non-stick cooking spray.
Step 2: Open the biscuit can and cut each biscuit into 12 pieces.
Step 3: In a medium bowl, mix the sugar and cinnamon. Toss each biscuit piece in the mixture until coated. Alternatively, place the sugar and cinnamon in a zip-top bag, add the biscuit pieces, and shake to coat evenly.
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 constantly until just boiling, being careful not to overcook.
Step 6: Remove from heat and drizzle the caramel mixture evenly over each muffin.
Step 7: Bake for 13 to 15 minutes, or until the biscuits are golden and cooked through.
Step 8: Let the muffins cool in the pan for 5 minutes, then carefully transfer them to a cooling rack lined with parchment paper.
Step 9: In a small measuring cup, combine ¼ cup powdered sugar with milk, stirring until smooth. Drizzle this glaze over each muffin.
Step 10: Serve immediately and enjoy the warm, gooey goodness.

Tips & Variations

For extra flavor, add chopped nuts or mini chocolate chips to the biscuit pieces before baking.
Use flavored biscuit dough, such as buttermilk or flaky butter, for a different texture and taste.
Try swapping the cinnamon sugar for pumpkin pie spice during fall for a seasonal twist.

Storage

Store leftover Monkey Bread Muffins in an airtight container at room temperature for up to 2 days. To reheat, warm them in the microwave for about 15-20 seconds or in a low oven until heated through. Avoid refrigerating as it may dry them out.

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 works well and can add a fresh flavor, but keep in mind it may affect baking time slightly.

How do I prevent the muffins from sticking to the pan?

Make sure to thoroughly grease the muffin wells with non-stick spray or butter before assembling the muffins to ensure easy removal.

Monkey Bread Muffins Recipe

Print Recipe

★★★★★

4.5 from 70 reviews

These Monkey Bread Muffins are soft, gooey, and bursting with cinnamon-sugar flavor. Made with flaky biscuit pieces coated in cinnamon and sugar, baked in muffin tins, then drizzled with a luscious brown sugar caramel sauce and a sweet powdered sugar glaze. Perfect for breakfast, brunch, or a comforting treat any time of day.

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

Ingredients

Scale

For the Muffins

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

For the Glaze

1/3 cup powdered sugar
2 teaspoons milk

Instructions

Prepare the oven and muffin tin: Preheat your oven to 350 degrees Fahrenheit. Spray 10 wells in a muffin tin generously with non-stick cooking spray to prevent sticking.
Cut the biscuits: Open the can of Grand’s Original Biscuits and separate each biscuit. Cut each biscuit into 12 small pieces for easy coating and stacking.
Coat biscuit pieces with cinnamon sugar: In a medium bowl, mix the 1/3 cup sugar with the 1 1/2 teaspoons cinnamon. Toss each biscuit piece in the cinnamon sugar mixture until fully coated. Alternatively, place the sugar and cinnamon in a zip-top bag, add biscuit pieces, and shake well to coat evenly.
Assemble biscuit pieces in muffin cups: Place 9 coated biscuit pieces into each of the prepared muffin wells, arranging them to make a mound filling the space.
Make caramel sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Stir in 1/2 cup brown sugar and whisk constantly until the mixture just begins to boil and is smooth, being careful not to overcook or burn.
Drizzle caramel over biscuit pieces: Remove caramel sauce from heat and evenly drizzle it over each muffin well filled with biscuit pieces, ensuring the sauce soaks through.
Bake the muffins: Place the muffin tin in the preheated oven and bake for 13 to 15 minutes until the biscuits are golden brown and cooked through.
Cool muffins slightly: Remove the muffin tin and let the muffins cool for about 5 minutes in the pan. Then carefully remove each muffin and transfer to a cooling rack lined with parchment paper.
Prepare the glaze: Add 1/3 cup powdered sugar to a small measuring cup and stir in 2 teaspoons of milk until the mixture is smooth and pourable.
Drizzle glaze and serve: Drizzle the powdered sugar glaze evenly over each muffin. Serve the Monkey Bread Muffins immediately while warm and gooey.

Notes

To prevent sticking, ensure your muffin tin is well greased or sprayed with non-stick spray.
You can substitute regular granulated sugar and brown sugar with coconut sugar for a different flavor.
The glaze can be adjusted to be thicker by reducing milk or thinner by adding a bit more milk.
These muffins are best enjoyed warm but can be reheated gently in the oven or microwave.
Use a sharp knife or kitchen scissors to cut biscuits into even pieces quickly and safely.

Keywords: Monkey Bread Muffins, Cinnamon Sugar Muffins, Biscuit Monkey Bread, Breakfast Muffins, Caramel Muffins, Sweet Muffins