Marry This Monkey Bread Muffins recipe is a gooey and buttery recipe, which is a fun, individual-sized version of the classic pull-apart bread, made incredibly easy with refrigerated biscuit dough. It’s the perfect treat for a weekend breakfast or brunch, ready in about 45 minutes.
Jump to RecipeMonkey Bread Muffins Recipe Ingredients
For the Muffins:
- Nonstick cooking spray
- 2/3 cup granulated sugar
- 2 tsp. ground cinnamon
- 2 (16.3-ounce) tubes buttermilk biscuits (such as Pillsbury Grands)
- 4 Tbsp. (1/2 stick) salted butter
- 1/4 cup packed brown sugar
For the Glaze:
- 1 cup powdered sugar
- 1 to 2 Tbsp. milk
How To Make Monkey Bread Muffins
- Prep Oven and Muffin Pan: Preheat the oven to 350°F. Generously grease a standard 12-cup muffin pan with cooking spray and place it on a foil-lined baking sheet to catch any drips.
- Make the Cinnamon Sugar: In a large zip-top plastic bag, combine the granulated sugar and cinnamon.
- Coat the Biscuits: Open the canned biscuits and cut each individual biscuit into 6 pieces. Drop the pieces into the bag of cinnamon sugar, seal the bag, and shake vigorously until all the pieces are separated and well coated.
- Assemble the Muffins: Divide the cinnamon-sugar-coated biscuit pieces evenly among the 12 muffin cups (you should have about 8 pieces per cup). Press down lightly on the pieces in each cup so they stick together.
- Add Brown Sugar Topping: In a small saucepan over medium heat, melt the butter and the brown sugar together, stirring until combined. Spoon about 1 teaspoon of this brown sugar mixture over the biscuit pieces in each muffin cup.
- Bake and Cool: Bake the muffins for 20 to 25 minutes, until they are puffed and a deep golden brown. Let the muffins cool in the pan for exactly 5 minutes.
- Make the Glaze and Serve: While the muffins cool, whisk together the powdered sugar and 1 tablespoon of the milk in a medium bowl. Add more milk, 1 teaspoon at a time, until a thick but pourable glaze is achieved. Carefully run a knife around the edge of each muffin and invert them onto a wire rack or serving platter. Drizzle the glaze over the warm muffins and serve immediately.
Recipe Tips
- How to keep the muffins from sticking? This is the most important tip! You must grease the muffin pan very generously. Letting them cool for just 5 minutes before inverting is also crucial; this allows them to set up slightly, but the caramel is still hot enough to release cleanly.
- Can I use a different kind of biscuit? The recipe suggests large buttermilk biscuits like Pillsbury Grands, which are perfect for a fluffy result. You can use smaller, standard biscuits, but you may need to use more of them.
- How do I know when they are fully baked? The tops will be a deep golden brown, and the biscuits around the edge should look cooked through and not doughy. A wooden skewer inserted into the center should come out clean.
- Can I add nuts? Absolutely! A sprinkle of finely chopped pecans or walnuts in the bottom of each muffin cup before you add the dough would be a delicious, classic addition.
What To Serve With Monkey Bread Muffins
These are an incredibly rich and decadent breakfast or brunch treat that stand perfectly on their own. They are the ultimate treat served with:
- A hot cup of coffee or a latte
- A cold glass of milk
- A side of fresh fruit or berries to cut the sweetness
How To Store Monkey Bread Muffins
- Room Temperature: These are best eaten warm on the day they are made. If you have leftovers, store them in an airtight container at room temperature for up to 2 days.
- Reheat: Gently reheat individual muffins in the microwave for 10-15 seconds to restore their soft, gooey texture.
Monkey Bread Muffins Nutrition Facts
- Serving: 1 muffin
- Calories: 350 kcal
- Carbohydrates: 55g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 8g
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is simply an individual, muffin-sized version of the classic. It’s quicker to bake and easier to serve for a party or brunch, as everyone gets their own personal pull-apart muffin.
These are at their absolute best when served warm and gooey, fresh from the oven. For a head start, you can coat the biscuit pieces and arrange them in the pan, then cover and refrigerate for an hour before baking.
The brown sugar and butter mixture at the bottom can caramelize quickly. Placing your muffin tin on a foil-lined baking sheet not only catches drips but also provides an extra layer of insulation to help prevent the bottoms from getting too dark before the center is cooked.
Try More Recipes:
Monkey Bread Muffins Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy12
servings15
minutes25
minutes350
kcalA fun, individual-sized version of classic monkey bread, these gooey pull-apart muffins are made easy with refrigerated biscuits, a cinnamon-sugar coating, and a sweet vanilla glaze.
Ingredients
2 (16.3-oz) tubes buttermilk biscuits
2/3 cup granulated sugar & 2 tsp. ground cinnamon
4 Tbsp. salted butter & 1/4 cup packed brown sugar
Glaze: 1 cup powdered sugar & 1-2 Tbsp. milk
Directions
- Preheat oven to 350°F. Generously grease a 12-cup muffin pan.
- In a zip-top bag, shake the granulated sugar and cinnamon together.
- Cut each biscuit into 6 pieces. Shake the pieces in the bag to coat them in cinnamon sugar.
- Divide the coated biscuit pieces among the 12 muffin cups (about 8 pieces per cup).
- Melt the butter and brown sugar together and spoon about 1 teaspoon of this mixture over the dough in each cup.
- Bake for 20 to 25 minutes until golden brown.
- Let cool for exactly 5 minutes, then invert onto a wire rack.
- Whisk the glaze ingredients together and drizzle over the warm muffins.
Notes
- Grease the Pan Well: The most important tip for this recipe is to generously grease the muffin pan to ensure the gooey caramel releases cleanly.
- The 5-Minute Rule: Inverting the pan after just 5 minutes of cooling is the secret to getting the muffins out without them sticking.
- Don’t Overbake: The muffins are done as soon as the tops are a deep golden brown. Overbaking can make the biscuits dry.
- Use a Shortcut: Using a can of refrigerated biscuits is the key that makes this impressive-looking brunch treat incredibly quick and easy to assemble.
