Monkey Bread Muffins are a delightful twist on the classic monkey bread. These individual servings are perfect for breakfast or brunch gatherings.
Ingredients: 2 cans 16.3 oz each refrigerated biscuit dough. 1 cup granulated sugar. 2 teaspoons ground cinnamon. 1/2 cup unsalted butter. 1/2 cup brown sugar. 1 teaspoon vanilla extract.
Instructions: Preheat your oven to 350F 175C. Open the biscuit dough cans and cut each biscuit into quarters. In a large resealable plastic bag, combine the granulated sugar and ground cinnamon. Place the biscuit quarters in the bag with the cinnamon-sugar mixture. Seal the bag and shake it to coat the biscuit pieces evenly. Arrange the coated biscuit pieces into muffin cups, filling each about 2/3 full. In a small saucepan, melt the unsalted butter and brown sugar over medium heat, stirring until the mixture is smooth and combined. Remove from heat and stir in the vanilla extract. Drizzle the butter and brown sugar mixture over the biscuit pieces in each muffin cup. Bake in the preheated oven for 15-20 minutes or until the muffins are golden brown and cooked through. Remove the muffins from the oven and let them cool for a few minutes before removing them from the muffin tin. Serve warm and enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
Meet at 66 King East