If you like Monkey Bread, then you’ll love these Monkey Bread Muffins! They have all the flavors of monkey bread and more (hello- icing!) and they’re done in just 30 minutes.
You’re going to love these simple monkey bread muffin cups. With every bite being a fun treat and experience it’s no wonder why we can’t stop eating them around here. My kids and I simply adore this easy breakfast recipe but eating them for dessert is highly encouraged as well. With just a few minutes and a few basic ingredients, you can have a batch of tasty monkey bread muffins in the oven in no time flat.
What are monkey bread muffins?
They’re a monkey bread made from cinnamon coated biscuit pieces baked in a muffin tray. Monkey bread in muffin cups makes them personal sized and perfect for sharing! Serve them up for breakfast or for dessert and you know you’ll have a room full of smiles! We also make this monkey bread with butterscotch pudding for an incredibly flavorful addition to every bite.
Monkey Bread Muffins Ingredients
-Canned biscuits: We need 2 cans of the 8 count refrigerated biscuits in the grocery stores. I use the Pillsbury Grands Flakey Layers type but you can use what you prefer.
-Butter: We want 1/4 cup of melted butter (this is half of a stick).
-Pudding mix: Adding in 1/4 cup of the dry butterscotch pudding mix will really help to enhance the flavos.
-Brown sugar: With 1/2 cup of brown sugar our muffins will be perfectly sweet and caramelized.
-Cinnamon: We need 1 tablespoon of cinnamon so that every bite is packed with spiced flavor.
For the icing, you will need:
-Butter: We need 2 tablespoons of melted butter to make our icing nice and rich in taste.
-Powdered sugar: 1 cup of powdered sugar will make our icing thick, sweet, and perfectly white for contrast in colors on your cinnamon treats.
-Milk: 2 teaspoons of milk will thin down our icing to a perfect drizzle consistency.
How to make monkey bread muffins
Preheat your oven to 350 degrees F and line a muffin tray with foil liners.
Unroll each biscuit tube and use kitchen shears to help you cut each biscuit into 4 equal sized pieces. This will give you 64 pieces in total.
In a bowl, combine the melted butter and dry butterscotch pudding mixture until combined.
In a small bowl, combine the brown sugar and cinnamon.
Take each piece of biscuit dough and roll it in the cinnamon sugar mixture until well coated on all sides.
Place 5 pieces into each muffin cup. Squish them down slightly to help them fit.
Divvy up any remaining pieces amongst the 12 muffin cups.
If you have any cinnamon sugar mixture left over, just pour it into the butter-pudding mixture.
Spoon about 1 rounded tablespoon of the melted butter and butterscotch mixture over the top of each muffin. Try to coat each top well so that as it bakes it will cook down into the crevices.
Bake in the oven at 350 Degrees F for 18-20 minutes, or until the top is to turn a nice golden color.
Let the muffins cool for 5 minutes.
Make the icing by whisking together the icing ingredients until smooth and then drizzling it over the top of each muffin.
- 2 packages of 8-ct refrigerated Biscuit Dough I used pillsbury Grand Flaky Layers
- 1/4 cup melted butter
- 1/4 cup butterscotch pudding mix
- 1/2 cup brown sugar
- 1 TBSP cinnamon
- 2 TBSP melted butter
- 1 cup powdered sugar
- 2 tsp milk
- Preheat oven to 350 degrees F. Line a muffin tin with foil cupcake liners.
- Unroll each tube of biscuit dough. Use kitchen shears to cut each of the 8 pieces of biscuit dough into 4 pieces. You'll have 64 pieces total.
- Combine the melted butter and butterscotch pudding mix. (You just need the dry mix- don't make the pudding!) Stir until combined.
- Combine the brown sugar and cinnamon in a small bowl.
- Take each piece of biscuit dough and roll in the sugar-cinnamon mixture until coated on all sides. Place 5 coated pieces of biscuit dough into each muffin cup. You'll have to squish them in a bit- don't worry, they'll look fine after baking! I fit 4 in easily, then just stuck the last one in the middle, pushing it down with my finger. You'll have a few pieces left over, just divvy them up among a few of the muffin cups. (So most of the muffins will have 5 pieces, some will have 6.)
- If you have any sugar-cinnamon mixture leftover, just pour it into the butter-pudding mixture and stir. Spoon about 1 rounded teaspoon of the melted butter-butterscotch pudding mixture onto the top of each muffin. Try to coat each muffin top well so that as it bakes, it will cook down into the crevices.
- Bake in a 350 degree F oven for 18-20 minutes, until muffins are beginning to turn golden.
- Cool for 5 minutes.
- Make the icing- whisk all ingredients together in a small bowl. Drizzle icing on each of the muffins.
Can you omit the butterscotch pudding mix?
Yes, technically it can be omitted. That said I recommend having it in there just because it adds such a great flavor and adds moisture to the monkey bread muffin cups. If you want you could also swap out butterscotch pudding for a different flavor, while it won’t taste the same other flavors such as cheesecake pudding or vanilla could taste great in their own ways too.
How long are monkey bread muffins good for?
These muffins could be made up to three days in advance and be kept stored in an airtight container in the fridge until ready to eat. To reheat before eating (if desired) you can place it on a plate in the microwave for about 30 seconds-1 minute until warmed through.
More tasty recipes you’ll enjoy!
- CREAM CHEESE STUFFED MONKEY BREAD
- APPLE CINNAMON MONKEY BREAD
- CHRISTMAS CINNAMON ROLLS
- RASPBERRY TWIST BREAD
- CRANBERRY CINNAMON COFFEE CAKE
- CINNAMON ROLLS WITHOUT YEAST
- HOW TO MAKE MONKEY BREAD
- GLAZED APPLE CINNAMON BREAD
- SWEET CINNAMON RAISIN BREAD
- CINNAMON ROLL SNICKERDOODLES
- CINNAMON SWIRL PUMPKIN BREAD
- FRIED CINNAMON APPLES
- CINNAMON ROLL CAKE RECIPE
- MINI 15-MINUTE CINNAMON ROLLS
- CINNAMON ROLL BREAD
These monkey bread muffins are a perfect brunch treat or even dessert. So easy to make and so much fun to eat that they’ll always be a hit around the house.