There’s something undeniably comforting about monkey bread muffins — soft, pull-apart bites coated in cinnamon sugar and finished with a buttery vanilla drizzle. Using store-bought refrigerated biscuit dough keeps things simple, while baking them in a muffin pan delivers perfectly portioned, fluffy results. Warm, gently spiced and wonderfully hands-on, these muffins fit right into relaxed mornings, casual brunches or anytime sweet cravings.
Monkey Bread Muffins
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Ingredients
- Cooking spray
- 3/4 cup sugar
- 1 Tbsp. ground cinnamon
- 2 pkgs. (16.3 oz. each) refrigerated biscuits
- 4 Tbsp. unsalted butter
- 3 Tbsp. brown sugar
- 1/4 tsp. kosher salt
- 1/2 tsp. vanilla extract
Instructions
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Preheat oven to 350 degrees F. Grease 12-cup muffin pan with cooking spray.
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In large mixing bowl or container with lid, combine sugar and cinnamon.
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Cut each biscuit into 6 equal pieces. Add biscuit pieces to cinnamon sugar mixture and toss with large spoon or cover and shake container to fully coat biscuits in sugar.
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Place 8 pieces of biscuit in each prepared muffin cup, gently pressing to help them stick together.
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Combine butter, brown sugar and salt in small saucepan over medium heat. Cook, stirring constantly, until butter is melted and mixture is evenly combined. Stir in vanilla.
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Using large spoon, divide butter mixture over biscuits.
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Bake until biscuits are golden and puffed, 20 to 25 minutes. Cool in pan for 5 minutes, then serve warm or transfer to wire rack to cool.
Notes
Nutrition
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