Monkey Bread Muffins

3.50 from 2 votes

Soft, gooey Monkey Bread Muffins are baked in individual portions with cinnamon sugar, buttery caramel, and an orange glaze. Perfect for breakfast or brunch!

Prep Time10

Cook Time25

Total Time35

Course: Bread, Breakfast

Cuisine: All Cuisines

Keyword: brunch recipes, cinnamon recipes

Servings: Servings

Calories: 186kcal

Author: Heather

Equipment

Ingredients

2 small canned buttermilk biscuits each biscuit cut into 6 pieces, rolled into balls
⅔ cup granulated sugar
2 tbsp pumpkin pie spice or ground cinnamon
8 tbsp unsalted butter 1 stick
⅓ cup brown sugar

For the Glaze:

½ cup powdered sugar
1 large orange zested and finely chopped
2 tbsp orange juice fresh
1 tsp vanilla bean paste or vanilla extract

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Instructions

Preheat the oven to 350ºF. Line a standard 12-cup muffin tin with papers and set aside.
Cut the 2 small canned buttermilk biscuits into 6 pieces and roll into balls.
In a small bowl mix the 2/3 cup granulated sugar and 2 tbsp pumpkin pie spice together.
Toss the biscuit balls in the sugar mixture and add 8 balls to each muffin cup. Sprinkle evenly with any remaining spiced sugar.
Melt 8 tbsp unsalted butter and stir in 1/3 cup brown sugar. Drizzle evenly over the muffins.
Bake for 20-25 minutes, or until golden brown. Let cool 5 minutes in the pan before removing.
Meanwhile, mix the glaze ingredients (1/2 cup powdered sugar, zest of 1 large orange, 2 tbsp orange juice, 1 tsp vanilla bean paste) together with a whisk and pour evenly over each muffin. Serve immediately.

Notes

Tips for Storing

Store cooled muffins in an airtight container at room temperature for up to 2 days.
Keep in the refrigerator for up to 5 days if glazed.
Reheat muffins in the microwave for 15–20 seconds to restore their gooey texture.
Freeze baked muffins in a freezer-safe bag for up to 2 months. Reheat in oven until warmed through.

Nutrition