Monkey Bread Muffins
These monkey bread muffins are delicious, easy to make, and kid friendly. These muffins are great to eat anytime of year and would make the perfect Christmas morning breakfast!
Ingredients
- 1 (16.3 oz.) can homestyle buttermilk biscuits (I used Pillsbury)
- 3 tablespoons melted butter
- 1 cup (200 grams) light or dark brown sugar
- 1.5 - 2 teaspoons cinnamon
Glaze:
- 1/2 cup (60 grams) confectioner's sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon (15 ml) milk (or more as needed)
Instructions
- Preheat oven to 350°F (177°C). Spray each muffin cavity of a 12-count muffin pan well with cooking spray and set aside.
- In a small bowl, mix together the brown sugar and cinnamon until well combined.
- Open the can of buttermilk biscuits and cut each biscuit in half, then cut each half into thirds. You want a total of 6 equal size pieces from each biscuit. Roll each piece of biscuit dough into a ball.
- Dip each piece of dough into the melted butter, making sure to shake off any excess butter. Roll each piece of dough in the brown sugar and cinnamon mixture, you can be very generous with the sugar. You may need a little extra brown sugar and cinnamon depending on how much you use.
- Press four pieces of the sugar covered dough into each muffin cavity. If you have any of the brown sugar and cinnamon mixture left, you can sprinkle it evenly over the top of each one.
- Bake for 15 to 17 minutes and remove from the oven. Allow to cool for about 5 minutes and then remove from the pan.
- While the muffins are cooling, whisk together the confectioner's sugar, vanilla, and milk until well combined.
- Drizzle the glaze evenly over all of the muffins. Serve and enjoy!
Notes
Storage instructions: Leftover monkey bread muffins can be stored in an airtight container on the counter for up to three days.