These easy to make Monkey Bread Muffins call for only 5 ingredients! Delicious, flavor packed, and no Bundt pan required!
Have you heard of monkey bread? If not, you are probably wondering where the name came from, right?! Believe it or not, it originated sometime around 1940 and has been referred to as monkey bread because being a finger food; the consumer would pick apart the bread as a monkey would.
Most of the time, you will see recipes for monkey bread made in either a loaf or Bundt pan. Simply flip the pan over onto a plate and let the cinnamon sugar sauce drip down and fully coat the biscuit pieces. It is quite the tasty breakfast or anytime treat!
Monkey Bread Muffins are easy delicious treats for breakfast and dessert. Made with canned biscuit dough, cinnamon sugar, and brown sugar in a muffin tin!
A while back, I decided to make monkey bread, but since my Bundt pan was currently being used for a coffee cake I had made, I decided to make these individual monkey bread muffins! Same great flavor, only smaller portions, that are perfect to grab and go! No need to share with these tasty cinnamon sugar treats!
Ingredients Needed for these easy Monkey Bread Muffins:
Brown sugar, packed
How to prepare:
Spray a muffin pan with cooking spray. Set aside.
Melt the butter and add in the brown sugar, stirring until combined.
Add 1 tablespoon of butter mixture to the bottom of each muffin cup.
Cut each biscuit into 4 pieces.
In a gallon sized bag, add the sugar and cinnamon together.
Drop the biscuits into the bag and shake to coat each piece thoroughly.
Add about 4 biscuit pieces into each muffin cup.
Place muffin tray into preheated oven, 350, and bake for about 13-15 minutes.
Remove from oven and allow to cool about 2 minutes.
Flip muffin tray upside down onto a plate or serving tray. *This allows the glaze to coat entire muffin
Serve and enjoy!
Tips for the perfect Monkey Bread Muffins:
*Don’t overbake! If overbaked, they’ll be tough and dry instead of fluffy and flavorful!
*If you’re using frozen biscuits instead of Pillsbury, be sure to let them thaw fully so all cooks evenly.
*Prefer to make your own homemade biscuits? Check out THIS recipe!
*Be sure to fully grease the muffin cups to avoid sticking.
*Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. These can be frozen for up to 3 months and simply thawed/microwaved when ready to enjoy!
Variations to try:
Add chocolate chips, raisins, or chopped nuts to the butter mixture.
Sprinkle dried fruit on top of the muffins prior to serving.
Drizzle caramel sauce on top of the muffins when cooling.
Stuff each biscuit piece with a bit of cream cheese for a creamy addition to each bite.
Melted chocolate on top adds an extra sweetness to these muffins if serving as a dessert.
Love monkey bread? Check out these other great recipes:
Made with canned biscuit dough, cinnamon sugar, and brown sugar in a muffin tin. These Monkey Bread Muffins are the perfect anytime treat! Print or save the recipe below!
Monkey Bread Muffins
- 2 cans refrigerated biscuits *Pillsbury, 8 count is what I use
- 1/2 cup butter *melted
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 teaspoon cinnamon
- Spray a muffin pan with cooking spray. Set aside.
- Melt the butter and add in the brown sugar, stirring until combined.
- Add 1 tablespoon of butter mixture to the bottom of each muffin cup.
- Cut each biscuit into 4 pieces.
- In a gallon sized bag, add the sugar and cinnamon together. Drop the biscuits into the bag and shake to coat each piece thoroughly.
- Add about 4 biscuit pieces into each muffin cup.
- Place muffin tray into preheated oven, 350 degrees, and bake for about 13-15 minutes.
- Remove from oven and allow to cool about 2 minutes.
- Flip muffin tray upside down onto a plate or serving tray. *This allows the glaze to coat entire muffin* Serve!!
Recipe updated 4/7/22