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All the soft, ooey-gooey goodness of monkey bread in bite-sized form! Ready in less than 30 minutes, these monkey bread muffins are a quick and easy breakfast that everyone will love!
Oh, monkey bread, how I love you. It’s easily one of my favorite breakfasts. (Even though it’s more like a dessert!) This recipe is great because it makes personal servings, but you’ll also have to try this recipe for classic monkey bread as well. This cinnamon roll monkey bread is another great option and SO delicious!
Monkey Bread Muffin Recipe
You may have had regular monkey bread before, but you have to try this bite-sized version! This recipe for monkey bread muffins is quick and easy, making it the perfect choice for a busy morning or a last-minute treat. With just a few simple ingredients, you can whip up a batch of these delicious muffins in no time.
The warm, gooey caramel sauce takes these muffins to the next level, and they’re sure to be a hit with everyone at the table. You may want to make a double batch, because they go fast! So grab that can of biscuits and get ready to make an amazing dessert! Perfect for Christmas breakfast or a sweet treat after dinner.
Ingredient List
A handful of simple ingredients that you likely already have! Just pick up a can of refrigerated biscuits and you’ll be able to make these in a snap!
- Refrigerated Biscuit Dough: The base of the muffins, giving them a soft and fluffy texture.
- Granulated Sugar: Makes everything nice and sweet.
- Ground Cinnamon: Adds some warm and cozy spice.
- Butter: Melted butter coats the biscuit pieces, ensuring even distribution of the cinnamon sugar mixture and adding rich goodness.
- Brown Sugar: Adds a caramel-like sweetness to the muffins.
How to Make Monkey Bread Muffins
Monkey bread muffins are beyond easy to make. Even more simple than regular monkey bread! Using a muffin tin makes for easy prep and serving.
- Preheat Oven, Prepare Pan: Preheat the oven to 375 degrees Fahrenheit. Line a muffin tin with muffin cups and then set it aside.
- Cinnamon Sugar Mixture: In a Ziplock bag, add the sugar and cinnamon. Close the bag and shake well to combine.
- Melt Butter: In a microwavable bowl, heat the butter until melted.
- Prepare Biscuits: Cut each biscuit into 4 pieces. Dip each biscuit piece into the butter then add them to the bag of cinnamon and sugar. Close the bag and shake to coat the pieces completely with the cinnamon and sugar mixture. Repeat process until all the pieces are coated.
- Bake: Place four pieces into each muffin cup. Then bake for 12-15 minutes.
Caramel Sauce
- Combine Ingredients: Add the brown sugar butter to a medium saucepan. Over medium-high heat, whisk together and melt the ingredients. Once the mixture comes to a boil, remove from the heat. Carefully pour the caramel sauce over each muffin.
- Serve: Serve monkey bread muffins warm and enjoy!
Tips and Variations
As easy as this recipe is, here are a few extra ways to make sure your monkey bread muffins turn out perfectly.
- Don’t Overcrowd the Muffin Cups: Leave enough space between the biscuit pieces to allow for them to expand and cook through evenly. This also ensures the caramel sauce gets into all the nooks and crannies.
- Don’t Overcook: Keep an eye on your muffins, you want them to be soft and golden brown.
- Add Chopped Nuts: I love adding chopped walnuts or pecans. Their nutty flavor pairs perfectly with the caramel sauce.
Storing Leftovers
It’s unlikely you’ll have any of these amazing monkey bread muffins left over, but just in case, here’s how to keep them fresh!
- At Room Temperature: Store in an airtight container for up to 2 days.
- In the Refrigerator: Store in the fridge for up to 4 days.
- To Reheat: To reheat your monkey bread muffins, simply microwave them for 10-15 seconds, or until they are warm and gooey again. You can also reheat them in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes.
More Ways to Use Refrigerated Biscuit Dough
Refrigerated biscuits are a great thing to have on hand! They’re extremely versatile and work in so many different recipes. Try some of my other favorites:
Dinner
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Appetizers
Pizza Monkey Bread
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Monkey Bread Muffins
4.50 from 4 votes
By: Alyssa Rivers
All the soft, ooey-gooey goodness of monkey bread in bite-sized form! Ready in less than 30 minutes, these monkey bread muffins are a quick and easy breakfast that everyone will love!
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 12 people
Ingredients
- 1 can biscuit dough, cut into quarters
- ⅓ cup granulated sugar
- 1 ½ tablespoons ground cinnamon
- ¼ cup butter, melted
Caramel Sauce
- ⅓ cup butter
- ¼ cup brown sugar
Instructions
Monkey Bread Muffins
Preheat the oven to 375 degrees Fahrenheit. Line a muffin tin with muffin cups and set it aside.
In a Ziplock bag, add the sugar and cinnamon. Close the bag and shake well to combine.
In a microwavable bowl, heat the butter until melted.
Cut each biscuit into 4 pieces. Dip each biscuit piece into the butter then add them to the bag of cinnamon and sugar. Close the bag and shake to coat the pieces completely with the cinnamon and sugar mixture. Repeat process until all the pieces are coated.
Place four pieces into each muffin cup. Bake for 12-15 minutes.
Caramel Sauce
Add the brown sugar butter to a medium saucepan. Over medium-high heat, whisk together and melt the ingredients. Once the mixture comes to a boil, remove from the heat. Carefully pour the caramel sauce over each muffin.
Serve warm and enjoy!
Nutrition
Serving: 1gCalories: 261kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 24mgSodium: 435mgPotassium: 99mgFiber: 1gSugar: 11gVitamin A: 279IUVitamin C: 0.04mgCalcium: 35mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Breakfast
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
About Alyssa Rivers
Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.
Read More About Me
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