This quick and easy Monkey Bread Muffins Recipe is a temptation not worth fighting!
Following is a yummy Monkey Bread Muffins Recipe and guest post
by frugal friend Audrey … enjoy!!
I love working during tax season, because I get to bake all I want and then have people to give it away to! We don’t have to eat all of it by ourselves 🙂 Everyone seems happy with the arrangement. They get treats, I don’t get stuck with all the goodies! Last week my boss requested Monkey Bread. I think his wife has him on a diet and he wanted some sweets… ha ha!
Monkey bread is so easy to make, but seems to make too much, so I decided to try making it into muffins. {this recipe can be used for a regular batch of monkey bread also} These were so good for breakfast! And I think next time I will make a cream cheese frosting to drizzle on the top and make them more like a cinnamon roll muffin!
Monkey Bread Muffins Recipe
What Your Frugal Friends Are Saying About This Recipe…
Kristi writes: “This is one of my favorite weekend breakfast treats for my kids. You will not be disappointed!”
Tayler writes: “Totally easy, quick and delishhhhh!”
Amy writes: “It was really yummy. I did them in my silicon cup cake holders and they were so doughy and fluffy!”
Chasity writes: “Super easy and delicious”
Jennifer writes: “Great for baby shower or girls’ brunch”
Jamie writes: “Love this recipe. I top with crushed candied pecans.”
Monkey Bread Muffins Recipe
Ingredients
- 36 ounces Refrigerated Biscuit Dough 3 packages, 12 ounces each
- 1 cup of granulated sugar
- 2 teaspoons cinnamon
- 1 cup 2 sticks butter
- 1 cup brown sugar
- ½ cup chopped walnuts optional
- ½ cup raisins optional
Instructions
- Heat Oven to 350 degrees. Put Foil Liners into muffin tin (I figured foil would be better than paper)
- Mix sugar and cinnamon in a plastic bag. Cut biscuits into thirds, and then cut into smaller pieces. Shake biscuit pieces in plastic bag and add all pieces to 1 muffin cup.
- Continue until all biscuits are gone or muffin tins are full.
- In a small sauce pan, melt the butter and brown sugar over medium heat. Boil for 1 minute.
- Spoon 1 teaspoon of mixture over each muffin tin.
- Bake at 350 for 17 minutes, or until done.
- Cool and eat! The muffins should just pull apart.
Notes
What You’ll Need for This Recipe:
Pretty Baking Cups and Muffin Liners
Muffin Tins
Audrey is a first time mom to a 2 year old, with another baby one the way. When she isn’t running around, you can usually find her playing trucks, baking or catching up on junkie reality tv. Read more about her and her crazy son at Break It, Make it or Bake It.
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Jennifer says
Can these be frozen after they are made? How would I reheat them?
brayton says
it was yummy and fun to make with my 5 yr old !
Heidi says
So glad to hear you liked the muffins, Brayton!
lisa gantt says
Could you do everything but bake them the night before? Refrigerate them in the muffin tin or in a Ziplock and pop in the oven in the morning? Would that work?