Monkey Bread Muffins
on Jul 21, 2022, Updated Apr 03, 2023
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Let’s make monkey bread muffins with biscuits! If you love classic monkey bread made in a bundt pan, these individual muffins will be the perfect snack!
I love mini desserts. Especially when watching portion sizes and you don’t want to eat the whole pan!
Enjoy them as a dessert or with a delicious weekend brunch. They would be great alongside a breakfast hash or in a school lunchbox.
Shopping List/Ingredients
This delicious recipe is made with simple ingredients that should be easy to find in any grocery store. You may even have them on hand already.
Here’s what you need:
- 2 cans jumbo biscuits – Pillsbury Grands work well but any brand should do
- 1/2 cup white sugar
- 2 teaspoons ground cinnamon
- 1 cup brown sugar
- 1 cup butter
How to Make Monkey Bread Muffins
This recipe should yield about 18 standard muffins. Depending on the size muffin tin you have, you may need to make them in batches.
Preheat the oven to 350°F and spray muffin pans with nonstick cooking spray or use a cupcake liner in each muffin cup.
Remove the biscuit dough from the tube and cut each biscuit into 9 dough balls using a knife or kitchen shears.
Combine the cinnamon and sugar in a large freezer bag or a large bowl.
Toss the biscuit pieces with the cinnamon sugar mixture, working in batches to keep the biscuits from sticking together.
Arrange the small pieces in the greased muffin pan, pressing down so they stick together while they bake.
Heat butter and brown sugar in a small saucepan and cook until the sugar is dissolved.
You can also use a microwave-safe bowl and heat in 30 second increments using the microwave.
Spoon the melted butter and brown sugar mixture over the top of each muffin.
Bake in the preheated oven for 25 to 30 minutes, until the biscuits are golden brown and cooked through.
TIP: If the biscuit pieces rise out of the pan while baking, carefully press them down with your hand while they’re still warm to keep them from falling apart.
Cool to room temperature or until the muffins are safe to touch, then use a butter knife to carefully remove the muffins from the pan.
Optional Toppings
This pull-apart bread recipe would be great as is or topped with a variety of options. Here are a few ideas.
- Sprinkle with more cinnamon and sugar
- Add a bit of powdered sugar
- Drizzle with a simple glaze or caramel sauce
- Add some chopped nuts to the top before cooking
Variations
If you like the mini muffin idea, but want to change it up, try using cinnamon rolls instead!
You still get the fun of monkey bread with a twist.
Print the Recipe
This easy monkey bread muffins recipe is the perfect breakfast for Christmas morning, or whenever you want individual servings of this sweet treat.
Be sure to store any leftover muffins in an airtight container and enjoy!
Monkey Bread Muffins
Ingredients
- 2 cans jumbo biscuits
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1 cup brown sugar
- 1 cup butter
Instructions
- Preheat the oven to 350°F and spray muffin pans with nonstick cooking spray.
- Remove the biscuit dough from the package and cut each biscuit into 9 pieces.
- Combine the cinnamon and sugar in a large zip top bag or bowl. Toss the biscuit pieces with the sugar and cinnamon in the bag, working in batches to keep the biscuits from sticking together.
- Arrange the pieces in a greased muffin pan, pressing the pieces down to get them to stick together while they bake.
- Heat the butter and brown sugar in a small saucepan and cook until the sugar is dissolved.
- Spoon the mixture over the top of each muffin.
- Bake in the preheated oven for 25 to 30 minutes, until the biscuits are golden brown and cooked through.
- If the biscuit pieces rise out of the pan while baking, carefully press them down with your hand while they’re still warm to keep them from falling apart.
- Allow to cool until the muffins are safe to touch, then use a butter knife to carefully remove the muffins from the pan.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
