The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Up your muffin game with this delicious Monkey Bread Muffins Recipe. It’s a fun twist on the classic breakfast treat that makes it easier to eat and more portable!
This recipe makes twelve muffins for about $0.38 per muffin. Therefore, the entire recipe costs approximately $4.59 to make.
For a traditional Monkey Bread recipe, try my Pumpkin Pecan Pie Monkey Bread.
I love a good classic Monkey Bread, but what if you don’t have a bundt pan on hand or you don’t have the time to make it? These Monkey Bread Muffins are the perfect solution.
I use refrigerated biscuits in muffin tins to get the same great taste of Monkey Bread but in a shorter amount of time in individualized portions. Now you get the whole muffin to yourself!
The muffins are first covered in a cinnamon-sugar mixture and then layered with buttery maple brown sugar goodness. After baking the muffins, a maple glaze is drizzled over the tops, resulting in amazing ooey, gooey, cinnamon maple muffins.
The Monkey Bread Muffins bake into a soft, pillowy, buttery treat with golden brown edges and a slight crisp. They are pure magic that everyone loves!
You can make this Monkey Bread Muffin recipe for breakfast during the holidays, as an after-school snack, or for a quick breakfast before school. They truly are mom-tested and kid-approved!
Ingredients & Estimated Cost
Per Serving Cost: $0.38
Recipe Cost: $4.59
- 1 can (16.3 ounces) refrigerated biscuit dough – $2.68
- ½ cup granulated sugar – $0.08
- 1 teaspoon ground cinnamon – $0.04
- ½ cup salted butter – $0.88
- ¾ cup light brown sugar – $0.33
- 1 teaspoon maple flavoring – $0.36
- ½ cup powdered sugar – $0.19
- 2-3 Tablespoons milk – $0.03
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How to make Monkey Bread Muffins
- First, preheat the oven to 375 degrees F. Then place paper liners in the muffin tin.
- Next, cut each biscuit into six pieces and put them in a large Ziplock bag.
- Mix together the granulated sugar and cinnamon.
- Shake the biscuit pieces in the cinnamon sugar mixture until they are coated.
- Place four pieces of dough in each muffin liner.
- Then melt the butter in the microwave in a microwave-safe dish.
- Stir the brown sugar and maple flavoring into the butter. Spoon the mixture over the muffins.
- Bake for fifteen to twenty minutes. Cover the muffins with foil for the last few minutes.
- Place the muffins on a wire rack to cool while making the glaze.
- Finally, mix the powdered sugar, milk, and maple flavoring in a small bowl, and then drizzle the glaze over the muffins before serving.
***For complete recipe instructions, see the recipe card below.
SERVE: You can keep your monkey bread muffins in the muffin liner or take them out before you glaze and serve them.
STORE: Cool muffins completely before storing them. Do not store them in the refrigerator. Instead, put the muffins in a plastic bag on the counter. They will last for a few days at room temperature.
FREEZE: Monkey bread does freeze well, but only freeze the muffins once. Repeatedly thawing and refreezing will make them soggy. Wrap each muffin separately in two layers of plastic wrap and store them in a bag or other container for up to a month in the freezer. Let the muffins thaw at room temperature before eating.
The bread does not resemble a monkey, so why call it monkey bread? It gets its name from how it is eaten, not how it looks. Monkeys pick at their food with their fingers, which is precisely how Monkey Bread is eaten, picking or pulling it apart with your fingers.
Definitely! Refrigerated biscuits are the base of this recipe. It is a sweet bread with added layers of butter, cinnamon, brown sugar, and maple flavoring. What’s not to love about that?!
While you can eat the muffins at room temperature, I prefer to serve them warm. The glaze melts over the muffins, helping to create the ooey gooey layers, similar to a cinnamon roll, but easier!
More Breakfast Recipes
- High Altitude Banana Bread
- Homemade English Muffins
- Country White Gravy
- Puff Pastry Chocolate Croissants
- Loaded Tater Tot Casserole
- Air Fryer French Toast Sticks
- Zucchini Quiche with Basil
- Loaded Breakfast Sandwich
- Cinnamon Crumb Cake
- Cinnamon Roll Cupcakes
Monkey Bread Muffins
MONKEY BREAD MUFFINS:
- 1 can 16.3 ounces refrigerated biscuit dough
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup salted butter melted
- ¾ cup light brown sugar
- ½ teaspoon maple flavoring
- ½ cup powdered sugar
- 2-3 Tablespoons milk plus more if needed
- ½ teaspoon maple flavoring
PREP OVEN AND MUFFIN TIN:
- Move the oven rack to the middle position and preheat the oven to 375 degrees F.
- Place paper liners into a muffin tin.
PREP MONKEY BREAD MUFFINS:
- Using kitchen shears or a sharp knife, cut each biscuit into 6 pieces and put them in a large Ziplock bag.
- Mix the granulated sugar and the cinnamon
- Shake a few biscuit pieces in the cinnamon sugar mixture until they are all coated.
- Put four pieces of dough in each muffin liner.
- Melt the butter in a microwave-safe dish in the microwave.
- Add the brown sugar and maple flavoring to the butter and stir until combined.
- Spoon the mixture over the muffins until it’s all used up.
BAKE AND COOL MONKEY BREAD MUFFINS:
- Bake for 15-20 minutes or until golden brown and baked through. Cover with aluminum foil to keep the muffins from burning for the last few minutes, if necessary. Ensure the muffins’ middle part is cooked before taking them out of the oven.
- Move the muffins to a wire rack to cool while you make the glaze.
MAKE THE GLAZE:
- Mix the powdered sugar, milk, and maple flavoring in a small bowl until smooth.
GLAZE AND SERVE:
- Drizzle the glaze over the muffins and serve.
- Make sure the top of each biscuit is covered with the butter mixture. If it’s not, the tops will become crusty. The butter helps keep everything nice and soft.
- You can keep your monkey bread muffins in the muffin liner or take them out before you glaze them. It’s entirely up to you.