Monkey Bread Muffins are cute, sweet little treats that make breakfast fun! Made with soft dough and coated in cinnamon and sugar, each bite is a tasty surprise.
These muffins are great for sharing or for sneaking a few right out of the oven. I love pairing them with a warm cup of coffee on lazy mornings. Yum!
Key Ingredients & Substitutions
Biscuit Dough: I’m all for refrigerated biscuit dough for its ease. However, if you’re feeling adventurous, homemade biscuit dough can add a personal touch. For a healthier twist, try whole wheat biscuit dough which still offers a delightful texture.
Sugar: While granulated sugar is standard, brown sugar brings deeper flavor. You could also use coconut sugar or a sugar substitute like Stevia for a lower-calorie option, just remember to adjust the amount based on the sweetness level.
Cinnamon: Ground cinnamon is classic, but you can try a mix of cinnamon and nutmeg or even pumpkin spice for a seasonal twist. It gives a new layer of flavor you’d enjoy!
Butter: Unsalted butter is preferred to control saltiness. You can use margarine or coconut oil for a dairy-free option. If using oil, you’ll need about 1/3 cup for every 1/2 cup of butter.
How Do I Get the Perfectly Gooey Monkey Bread Muffins?
To achieve that gooey texture everyone loves, the key is in the layering of the dough and sugar mixture. Here’s the process:
- Make sure each dough piece is coated evenly in the cinnamon sugar. This ensures each bite is full of flavor.
- When layering in the muffin tin, don’t be afraid to stuff those pieces in! It helps them bake together forming the perfect pull-apart muffin.
- Ensure your brown sugar and butter mixture is warm but not boiling when poured over the dough. This allows it to soak in without hardening quickly.
- Keep an eye on the baking time! Ovens can vary, so check at the 15-minute mark to ensure the tops are golden but not burnt.
Letting them cool for a few minutes before inverting helps the sticky goodness set, so your muffins won’t fall apart. Enjoy your tasty treat!
How to Make Monkey Bread Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cans refrigerated biscuit dough (about 16 oz each)
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/2 cup unsalted butter (1 stick)
- 1 cup packed brown sugar
- Optional: 1/2 cup chopped nuts or mini chocolate chips
How Much Time Will You Need?
This delightful recipe takes around 10 minutes of prep time and about 15-20 minutes of baking time. So, in about 30-35 minutes, you’ll have warm, gooey Monkey Bread Muffins ready to share – or keep all for yourself!
Step-by-Step Instructions:
1. Preheat and Prep Your Muffin Tin:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease a 12-cup muffin tin generously with butter or non-stick spray to prevent sticking later.
2. Mix Sugar and Cinnamon:
In a large mixing bowl, combine the granulated sugar and ground cinnamon. Give it a good stir and set it aside for now—it’ll work as a tasty coating for the biscuit pieces!
3. Prepare the Biscuit Dough:
Now, open the cans of biscuit dough and cut each biscuit into quarters. It’s time to make them into bite-sized pieces!
4. Toss the Dough in Cinnamon Sugar:
Take the biscuit pieces and toss them into the bowl with the cinnamon sugar mixture. Make sure each piece is coated well. If you want to add some extra goodness, this is the perfect moment to mix in optional nuts or mini chocolate chips too!
5. Fill the Muffin Cups:
Place about 6-8 of the cinnamon-sugar-coated pieces into each muffin cup. Let those pieces stack up to create that fabulously pull-apart texture.
6. Prepare the Brown Sugar Butter Mixture:
In a small saucepan over medium heat, melt the butter. Then stir in the packed brown sugar and cook for 2-3 minutes until everything becomes a nice, smooth syrup. This will add a delicious glaze to your muffins!
7. Pour It Over the Dough:
Carefully pour the warm brown sugar butter mixture evenly over each muffin cup, making sure each is covered with that gooey delight.
8. Bake to Perfection:
Pop the muffin tin into your preheated oven and bake for 15-20 minutes. Keep an eye on them until the tops turn golden brown and the biscuits look cooked through.
9. Cool and Unmold:
Once done, let the muffins cool slightly for about 5 minutes in the tin. Then, carefully invert the muffin tin onto a serving plate to release the monkey bread muffins. Watch out for any drips of syrup!
10. Serve and Enjoy!
Serve these delicious muffins warm, and watch as everyone enjoys the gooey, cinnamon-filled bites! Whether it’s breakfast, snack time, or dessert, they’re sure to be a hit!
With their soft, sticky texture and bursts of cinnamon sugar flavor, these Monkey Bread Muffins are the perfect treat to brighten your day!
Can I Use Whole Wheat Biscuit Dough?
Yes, you can! Whole wheat biscuit dough is a great option if you’re looking for a healthier alternative. Just keep in mind that it might change the texture slightly, making it a bit denser.
How Do I Store Leftover Monkey Bread Muffins?
To store leftovers, allow them to cool completely, then place them in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week if you want them to last longer, though they may lose some of their gooey texture.
Can I Make These Ahead of Time?
Absolutely! You can prepare the muffin mixture the night before, cover it, and refrigerate it. Just remember to let it sit at room temperature for about 30 minutes before baking, so the dough isn’t too cold when it goes in the oven.
What’s the Best Way to Reheat Them?
Reheat your muffins in the microwave for about 10-15 seconds or warm them up in the oven at 350°F (175°C) for about 5-10 minutes until they’re warmed through. This helps bring back their gooey texture!