Monkey Bread Muffins are like little bites of happiness! These fluffy muffins are rolled in cinnamon sugar and served warm, making them extra sweet and fun to eat.
They’re perfect for breakfast or a cozy snack. I love how easy they are to pull apart. No need for a plate—just grab one and enjoy the gooey goodness! 🐒
Key Ingredients & Substitutions
Refrigerated Biscuits: These are the base of your muffins. I like to use flaky layered ones for extra texture. If you can’t find those, crescent roll dough works great too!
Granulated Sugar: This gives sweetness. You can use coconut sugar for a healthier take, or try brown sugar for a deeper flavor.
Ground Cinnamon: This spice is a must for that warm taste. If you want a twist, a sprinkle of nutmeg adds an interesting note though I prefer classic cinnamon.
Unsalted Butter: I always use unsalted to control the salt level. If you prefer a plant-based version, margarine or coconut oil can work well.
Brown Sugar: This adds richness and moisture. You could use maple syrup as a substitute, but adjust the liquid in the recipe accordingly!
Nuts: Optional, but I love the crunch they add. If you have a nut allergy, you can skip them, or use seeds like sunflower for some texture!
How Do You Ensure Perfectly Coated Muffins?
Coating the biscuit pieces is crucial for flavor. It’s all about the mixing process!
- First, cut each biscuit into quarters—this helps them bake evenly.
- Then, toss those pieces in the cinnamon sugar mixture. Make sure every bit gets coated—use your hands for best results!
- If using nuts, mix them into the sugared biscuits for even distribution.
This simple step really enhances the overall taste and ensures each muffin is bursting with sweetness and spice! Don’t rush this part; it’s key to that delightful pull-apart texture we love!
Monkey Bread Muffins Recipe
Ingredients You’ll Need:
For The Muffins:
- 2 cans (16 oz each) refrigerated biscuits (flaky or flaky layered type)
For The Coating:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
For The Sauce:
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup packed brown sugar
Optional:
- 1/2 cup chopped nuts (pecans or walnuts)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and 20-25 minutes to bake, giving you about 40-45 minutes total. You’ll love how quickly these come together, and the smell of cinnamon and sugar baking will fill your kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). It’s important to have it ready so your muffins can bake evenly and come out fluffy and golden brown.
2. Prepare the Muffin Tin:
Line a muffin tin with cupcake liners or grease it well with cooking spray or butter to prevent sticking. This way, your delicious muffins will pop out easily when they’re done.
3. Mix the Cinnamon Sugar:
In a medium bowl, combine 1 cup of granulated sugar and 2 teaspoons of ground cinnamon thoroughly. This is what gives the muffins their lovely sweet flavor!
4. Cut the Biscuits:
Open the cans of biscuits and cut each biscuit into quarters or smaller pieces. The smaller the pieces, the easier they’ll be to pull apart later!
5. Coat the Biscuit Pieces:
Toss the biscuit pieces in the cinnamon sugar mixture until they are well coated. Make sure they’re covered nicely for that perfect sweetness in every bite!
6. Add Optional Nuts:
If you’re using nuts, add them into the bowl with the sugared biscuit pieces and mix them in for some added crunch. Pecans and walnuts work wonderfully here!
7. Make the Sauce:
In a small saucepan, melt the butter and brown sugar together over medium heat. Stir until the sugar dissolves and the mixture is smooth. Remove it from heat and set aside.
8. Fill the Muffin Cups:
Fill each muffin cup about 3/4 full with the coated biscuit pieces. They will rise a bit during baking, so don’t overfill!
9. Add the Brown Sugar Sauce:
Carefully pour the melted butter and brown sugar mixture evenly over each filled muffin cup. Let it soak in among the biscuit pieces to create that gooey texture.
10. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the muffins feel cooked through. Your kitchen will smell heavenly!
11. Cool and Serve:
Once done, allow the muffins to cool slightly for about 5 minutes. They will be super hot, so be careful! Then, gently remove them from the pan, and serve warm. Enjoy pulling them apart and savoring the sticky, gooey goodness!
Indulge in these delightful Monkey Bread Muffins hot from the oven. They’re perfect for breakfast, a snack, or any time you crave a sweet treat!
Can I Use a Different Type of Dough?
Absolutely! While refrigerated biscuits are traditional, you can use crescent roll dough for a flaky variation. Just make sure to cut them into smaller pieces, similar to the biscuit method!
How Should I Store Leftover Monkey Bread Muffins?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just reheat them in the microwave or oven before serving!
Can I Make These Muffins Ahead of Time?
You can prepare the biscuit pieces and coat them in the cinnamon sugar mixture ahead of time. Store them in the fridge for up to a day. Then, when you’re ready to bake, just mix in the butter and brown sugar sauce and pop them in the oven!
What Toppings Can I Use for These Muffins?
Feel free to get creative! Drizzling with a simple icing made from powdered sugar and milk adds a sweet touch. You can also top them with fresh fruit or serve with a scoop of ice cream for a dessert twist!