Monkey Bread Muffins
Super simple Monkey Bread Muffins recipe made with just a few ingredients! We use refrigerated biscuits to make these gooey, cinnamon muffins
Servings: 6 Muffins
Cost: $10
Ingredients
Monkey Bread Muffins
- 1 can biscuits Pillsbury Grand (we used extra butter!)
- 4 tbsp unsalted butter melted
- 1/2 cup granulated sugar
- 2 tbsp ground cinnamon
- 1 1/2 tsp ground cardamom
Brown Butter Glaze
- 8 tbsp unsalted butter browned
- 1 1/2 cups confectioners sugar
- 1/4 tsp cardamom
- 2 tsp vanilla extract
- 6 tbsp milk
Instructions
Monkey Bread Muffins
- Prepare and muffin tin with liners. This recipe makes 6 muffins.
- Melt butter in one bowl and combine cinnamon, sugar and cardamom in another bowl.
- Pull apart the refrigerated biscuits.
- Cut each biscuit layer into four small pieces and roll each piece into small balls.
- Dip one ball at a time in the butter first and then roll in cinnamon and sugar.
- Add five small balls covered in sugar into each muffin tin, gently pressing down.
- Bake in a preheated 350 degree oven for 10-15 minutes or until the muffins are done.
Brown Butter Glaze
- Combine sugar, vanilla, cardamom, and milk in a mixing bowl.
- In a small saucepan, brown the butter by letting it simmer for about 10 minutes until it starts to brown.
- Pour the browned butter over the sugar and whisk until it's smooth as icing.
- Drizzle the icing over the monkey bread muffins and serve while warm.
Notes
Bake the muffins for 12-18 minutes until they are golden brown. Test them after 12 minutes and add more time if needed.
Freeze or Refrigerate leftover muffins by storing them in an airtight container.
Alternatively, drizzle homemade caramel sauce or chocolate ganache sauce instead of icing.
Nutrition
Calories: 404kcal | Carbohydrates: 50g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 12mg | Potassium: 48mg | Fiber: 2g | Sugar: 47g | Vitamin A: 732IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
