Monkey Bread Muffins
Bake a batch of easy monkey bread muffins for a quick breakfast recipe. These sticky, cinnamon-sugar treats are made with canned biscuits and topped with glaze.
Ingredients
- nonstick cooking spray, for the pan
- ⅝ c.granulated sugar
- 2 tsp.ground cinnamon
- 2tubes buttermilk biscuits (such as pillsbury grands southern homestyle biscuits)
- 4 tbsp.salted butter
- ¼ c.packed brown sugar
- 1 c.powdered sugar
- 1 tbsp.milk
Directions
- 1
Preheat the oven to 350°F. Grease a standard 12-cup muffin pan with cooking spray and place on a foil-lined baking sheet.
- 2
In a 1-gallon zip-top plastic bag, combine the granulated sugar and cinnamon. Open the canned biscuits and cut each biscuit into 6 pieces (you should have 96 total). Drop the pieces in the bag of cinnamon sugar, seal, and give it a vigorous shake to separate the pieces and coat in cinnamon sugar. Divide the biscuit pieces between each muffin cup; you should have 8 pieces per cup. Press down lightly so the pieces stick together.
- 3
In a small saucepan, melt the butter and brown sugar over medium heat, stirring to combine. Spoon the brown sugar mixture over the biscuit pieces, about 1 teaspoon per muffin cup.
- 4
Bake the muffins until golden brown, 20 to 25 minutes. Let cool for 5 minutes in the pan.
- 5
Meanwhile, make the glaze. In a medium bowl, whisk together the powdered sugar and 1 tablespoon of the milk. Add more milk, 1 teaspoon at a time, until a thick, but pourable consistency is achieved. Remove the muffins to a rack. Drizzle the glaze over the muffins and serve warm.