Monkey Bread Muffins
These easy monkey bread muffins are made with refrigerated biscuit dough, coated in cinnamon sugar, and baked in a muffin tin for soft, gooey, pull-apart bites.
Servings: 10
Calories: 439kcal
Equipment
Ingredients
- 2 cans refrigerated biscuit dough 8 count, such as Pillsbury
- ½ cup butter melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F and spray a muffin pan with nonstick spray.
- Melt butter, then whisk in brown sugar until combined. Add about 1 tablespoon to each greased muffin cup.
- Cut each biscuit into 4 pieces. Add to a bag with cinnamon sugar and shake to coat.
- Place about 4 biscuit dough pieces into each muffin cup.
- Bake for 13-15 minutes, until golden brown.
- Cool for 2 minutes, then flip onto a plate so the glaze coats each muffin. Serve warm.
Notes
- Grease well: Coat each muffin cup thoroughly so the glaze doesn’t stick.
- Don’t overbake: Remove when golden to keep them soft and fluffy.
- Best served warm: Reheat briefly in the microwave for that gooey texture.
- Make it your own: Try cinnamon rolls, apples, or chocolate chips for easy variations.
Nutrition
Serving: 2muffins | Calories: 439kcal | Carbohydrates: 50g | Protein: 6g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 943mg | Potassium: 212mg | Fiber: 1g | Sugar: 8g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 3mg
