Description
These Monkey Bread Muffins are a quick and easy twist on the classic pull-apart treat. Made with canned biscuits, cinnamon sugar, and a gooey caramel drizzle, they bake up fast and are perfect for breakfast or a sweet snack on the go!
Ingredients
- 1 can Grand’s Original Biscuits
- 1/3 cup sugar
- 1 1/2 teaspoons cinnamon
- 3 tablespoons butter
- 1/2 cup brown sugar
- 1/3 cup powdered sugar
- 2 teaspoons milk
Instructions
- Preheat oven to 350°F (175°C). Spray 10 muffin wells in a muffin tin with non-stick cooking spray.
- Open the can of biscuits and cut each biscuit into 12 pieces.
- In a medium bowl, mix the sugar and cinnamon. Toss each biscuit piece in the mixture until coated. Alternatively, place the sugar and cinnamon in a zip-top bag, add biscuit pieces, and shake to coat.
- Place 9 coated biscuit pieces into each of the 10 prepared muffin wells.
- In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and whisk constantly until the mixture just begins to boil. Remove from heat immediately.
- Drizzle the caramel mixture evenly over each muffin.
- Bake for 13–15 minutes, or until the biscuits are golden brown and cooked through.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack set over parchment paper.
- In a small cup, mix the powdered sugar and milk until smooth. Drizzle the glaze over the muffins.
- Serve warm and enjoy!
Notes
- For a thicker glaze, increase powdered sugar to 1/2 cup.
- Best served warm, but can be reheated briefly in the microwave.
- Great for brunch spreads, kids’ snacks, or quick desserts.
Nutrition
- Serving Size: 1 muffin
- Calories: 283
- Sugar: 23g
- Sodium: 469mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
