Monkey Bread Muffins Recipe
These 5-Ingredient Monkey Bread Muffins are about to give your weekend brunch a wild upgrade! Nibble, munch or devour... there's no wrong way to enjoy these sweet and sticky bite-sized treats! Today we'll create some serious monkey business in the kitchen, and no one will be able to stop us from monkeying around!
Servings: 12
Ingredients
- 36 ounces Refrigerated Biscuit Dough 3 packages, 12 ounces each
- 1 cup Granulated Sugar
- 2 teaspoons Ground Cinnamon
- 1 cup Butter (2 sticks)
- 1 cup Brown Sugar
- ½ cup Chopped Walnuts optional
- ½ cup Raisins optional
Instructions
- Gather your ingredients.
- Preheat oven to 350 degrees.
- Place Foil Liners into muffin tin (they work better than paper liners for monkey bread)
- Whisk Granulated Sugar and Cinnamon together in small bowl, and transfer to gallon sized ziplock plastic bag.
- Cut each biscuit into six pieces. Then place biscuit pieces into plastic bag with cinnamon sugar mixture. Gently shake and flip around until all pieces are coated.
- Add coated biscuit pieces to muffin cups, and 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.
- Allow to cool and ENJOY! The muffins should just pull apart.
Notes
- Baking Tip: Just in case the sauce bubbles over, you may want to put a sheet pan or cookie sheet under your cupcake tin when baking.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
