There’s something magical about bite-sized treats that brings everyone running to the kitchen. Monkey Bread Muffins have become our family’s go-to for cozy mornings and holiday gatherings – all the sticky, cinnamon-sugar goodness of classic monkey bread, but in adorable individual portions that bake in half the time. I’ll never forget the first Christmas I made these instead of the traditional pull-apart loaf. My kids’ faces lit up when they realized they each got their own golden muffin to devour, and I loved not having to wrestle with a messy bundt pan!
These little gems are perfect for when you want that nostalgic monkey bread flavor without the fuss. The recipe couldn’t be simpler – just biscuit dough, cinnamon sugar, and a dreamy glaze that makes them irresistible. They’re the kind of treat that fills your kitchen with the warmest, coziest aromas while baking. Whether it’s Christmas morning or just a regular Saturday, these muffins turn any breakfast into something special. If you love our easy banana chocolate chip muffins, you’ll go crazy for this cinnamon-sugar version!
Why You’ll Love These Monkey Bread Muffins
Let me tell you why these little cinnamon-sugar clouds have become my family’s favorite breakfast treat:
- Quick as a wink: From fridge to table in 35 minutes flat – perfect for those “I need something sweet NOW” mornings
- No messy bundt pan: Individual muffin cups mean no sticky fingers wrestling with a giant loaf
- Kid-approved fun: My littles love shaking the biscuit pieces in the cinnamon sugar bag – it’s like edible confetti
- Holiday superstar: That warm cinnamon aroma makes them perfect for Christmas morning or brunch gatherings
- Shareable sweetness: Everyone gets their own perfect portion – no fighting over who gets the biggest piece!
Trust me, once you try this muffin version, you’ll never go back to traditional monkey bread. They’re like little edible hugs!
Monkey Bread Muffins Ingredients
Here’s everything you’ll need to make these irresistible cinnamon sugar muffins – most of it’s probably already in your pantry! The beauty of this recipe is how simple the ingredients are, yet they transform into something magical. Just like our favorite cinnamon roll honeybun cheesecake, it’s all about that perfect balance of sweet and cozy.
- For the coating: 2/3 cup granulated sugar + 2 tsp ground cinnamon (trust me, this ratio is perfection)
- Dough: 2 (16.3-ounce) tubes buttermilk biscuits (the flaky kind works best)
- Caramel magic: 4 Tbsp salted butter + 1/4 cup packed brown sugar
- Glaze: 1 cup powdered sugar + 1-2 Tbsp milk (whole milk makes it extra creamy)
- Essential: Nonstick cooking spray (don’t skip this – sticky situations await!)
That’s it! Just seven simple ingredients standing between you and warm, pull-apart muffin heaven. I always keep extra biscuits on hand because my family inevitably begs for a second batch.
How to Make Monkey Bread Muffins
Alright, let’s get to the fun part – making these irresistible monkey bread muffins! I promise it’s easier than you think, and the smell alone will have your whole family gathered in the kitchen before they’re even out of the oven. Here’s exactly how I do it:
- Preheat and prep: Fire up that oven to 350°F (no guessing here – this temp gives us perfect golden edges). Spray your muffin tin generously with nonstick spray – I learned the hard way that skipping this leads to sad, stuck muffins!
- Cinnamon sugar magic: Mix your sugar and cinnamon in a gallon ziplock bag (trust me, this is way less messy than a bowl). Cut each biscuit into 6 little pieces – they don’t need to be perfect, just roughly the same size. Toss them in the bag and shake it like you’re making popcorn! The kids love helping with this part.
- Assemble with love: Divide those coated pieces evenly among your muffin cups, pressing lightly so they stick together. Don’t pack them too tight – we want those nooks and crannies for the caramel to seep into!
- Caramel drizzle: Melt butter and brown sugar together until bubbly (about 2 minutes). Spoon this liquid gold over each muffin cup – this is what gives them that signature sticky-sweet goodness.
- Bake to perfection: Pop them in for 20-25 minutes until they’re golden brown and smell like heaven. Resist the urge to eat them immediately – let them cool for 5 minutes before the glaze.
- Final touch: Whisk powdered sugar and milk until smooth, then drizzle artfully (or messily – both taste amazing) over your warm muffins. Serve immediately and watch them disappear!
Pro Tip for Perfect Monkey Bread Muffins
Here’s my secret weapon: after shaking the biscuit pieces in the cinnamon sugar, let them sit in the bag for 5 minutes. This gives the sugar time to really stick to the dough, creating that perfect crunchy-sweet exterior we all love. It’s the little things that make all the difference!
Monkey Bread Muffins Variations
One of my favorite things about this recipe is how easily you can dress it up for different occasions! Here are some fun twists we’ve tried that always get rave reviews:
- Nutty delight: Toss in a handful of chopped pecans or walnuts with the biscuit pieces – that crunch takes these muffins to another level!
- Cream cheese dream: Swap the glaze for a simple cream cheese frosting (just beat 4 oz softened cream cheese with 1 cup powdered sugar and 1 tsp vanilla). It’s like having mini cinnamon rolls!
- Holiday magic: For Christmas morning, mix red and green sprinkles into the cinnamon sugar or check out our Christmas baking ideas for more festive inspiration. Pumpkin spice instead of cinnamon makes a perfect fall version too!
Really, the possibilities are endless – that’s what makes this recipe so special. Every batch can be a new adventure!
Serving and Storing Monkey Bread Muffins
Oh, the joy of serving these warm little bundles of cinnamon goodness! I always tell my family to gather ’round the second they come out of the oven – that’s when the glaze is all melty and the centers are perfectly gooey. If you’ve got leftovers (which is rare in my house!), just pop them in the microwave for 10 seconds to bring back that fresh-from-the-oven magic. Store any uneaten muffins in an airtight container at room temperature, but honestly? They’re best eaten within 2 days – not that they’ll last that long!
Monkey Bread Muffins Nutrition
Let’s be real – we’re not eating monkey bread muffins for their health benefits! But in case you’re curious, here’s the nutritional breakdown per muffin (because knowledge is power, right?):
- Calories: 250
- Fat: 10g (4g saturated)
- Carbs: 35g
- Sugar: 20g
- Protein: 3g
Remember, these values are estimates and can vary based on your specific ingredients. My philosophy? Life’s too short not to enjoy warm, gooey cinnamon muffins – just maybe not the whole batch yourself!
Monkey Bread Muffins FAQs
I get asked about these muffins all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):
Can I use homemade dough instead of biscuits?
Absolutely! My grandma would approve – she always made her dough from scratch. But here’s the truth: those refrigerated biscuits save SO much time, especially on busy mornings. If you do go homemade, aim for a soft, slightly sweet dough that’s not too dense. Just remember – the joy of this recipe is its simplicity!
Can I freeze monkey bread muffins?
Honestly? They’re best fresh. The glaze gets weepy and the texture changes after freezing. But if you must, freeze them unglazed and reheat in a 300°F oven for 10 minutes before adding glaze. They won’t be quite as magical, but they’ll still satisfy that cinnamon craving!
How can I prep these ahead for Christmas morning?
Here’s my Christmas Eve trick: Prep everything the night before! Coat the biscuit pieces and keep them in the ziplock bag in the fridge. Make the butter-brown sugar mixture and store it separately. In the morning, just assemble, pour over the caramel, and bake while everyone’s opening presents. The smell alone is worth waking up for!
Print
Monkey Bread Muffins
- Total Time: 35 min
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Easy-to-make cinnamon sugar muffins perfect for breakfast or brunch.
Ingredients
- Nonstick cooking spray
- 2/3 cup granulated sugar
- 2 tsp ground cinnamon
- 2 (16.3-ounce) tubes buttermilk biscuits
- 4 Tbsp salted butter
- 1/4 cup packed brown sugar
- 1 cup powdered sugar
- 1 to 2 Tbsp milk
Instructions
- Preheat the oven to 350°F. Grease a 12-cup muffin pan with cooking spray and place on a foil-lined baking sheet.
- Combine granulated sugar and cinnamon in a bag. Cut each biscuit into 6 pieces, add to the bag, and shake to coat. Divide pieces into muffin cups, pressing lightly.
- Melt butter and brown sugar in a saucepan. Spoon over biscuit pieces.
- Bake for 20-25 minutes until golden. Cool for 5 minutes.
- Whisk powdered sugar and milk to make glaze. Drizzle over muffins and serve warm.
Notes
- Use buttermilk biscuits for best texture.
- Adjust glaze thickness with milk as needed.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: monkey bread muffins, cinnamon sugar muffins, easy breakfast, holiday brunch