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Monkey Bread Muffins Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://dinewithdylan.com/monkey-bread-muffins-recipe/