EASY Monkey Bread Muffins recipe made with refrigerated biscuits! You’re going to love how easy these are! They are a single serving alternative to Monkey Bread in muffin form! WARNING: They are addictive because they’re so good!
I’ve been hearing alot about Monkey Bread on all the blogs but I never really knew what Monkey Bread was. When I first heard of it I was expecting something that looked like a monkey, but I didn’t see anything that looked like a primate. So I looked up where the word Monkey Bread comes from and here is what Wikipedia told me:
The origin of the term “monkey bread” is uncertain.
Facts about monkey bread
Monkey bread is also called monkey puzzle bread, sticky bread, African coffee cake, golden crown, pinch-me cake, pluck-it cake, bubbleloaf and monkey brains.
It first appeared in cookbooks in the 1950s.
It’s mostly popular in the United States.
Ok what about about the name? Most of my results were helpless, but here’s what I could put together.
There is a African tree called the Monkey Bread tree that has an exceedingly thick trunk and an edible pulp. Some people think that Monkey Bread is named after the tree as it slightly resembles it. Squint, do you see a hot baked good?
Some people believe Monkey Bread gets its name from monkeys. When eating monkey bread, people usually tear it apart with their fingers, much like how monkeys eat. Note: This is a pretty accurate expression of how I look when I eat monkey bread, pure happiness.
So did I solve where the name comes from? Probably not, but I tried!
Monkey Bread Muffins recipe
So with hearing all about Monkey Bread, I was on the mission to make it for the first time! I gathered all the supplies, got my apron on, looked at some pictures and then realized they were all made with bundt cake pans, which I don’t have. I shook my fist to the ceiling, slumped to the floor and sighed. And then like Aaliyah sung, I dusted myself off and tried again, because I thought – what about Monkey Bread Muffins?
This rules for many reasons, but most being that I can physically tell myself only to eat one. With a entire cake, I can slide the knife and make a slice really big, but with individual servings, there’s really no excuse for my behavior when I am throwing 4 of them in my mouth. And within one bite of the first one I realized this was a fantastic idea because my life has been changed forever and I would love to eat 4 of these at once.
So to summarize I have no idea where the word Monkey Bread comes from, but I’m in love with Monkey Bread Muffins.
How to make Monkey Bread Muffins
Spray your muffin sheet. Spray it good, bottom and sides. Then pour in your butter and brown sugar mixture.
Get your cinnamon sugar mixture in a bag. Then put the ripped up biscuits inside and shake to coat evenly.
Then start to fill each muffin cup up with about 8-10 pieces. Into the oven it goes..
Now here’s the scary part. We need to flip these upside down. I know, you’re already scared, trust me I was too. I thought about this in my head about 6x since I read multiple reviews that said they would fall apart. That’s why it’s really important you spray your muffin sheet good with nonstick spray.
So you turn your muffin cup sheet upside down. Take a minute to breathe. Take a minute to hope. Then slowly lift the muffin sheet up…
Yes! Perfect! None fell apart. I grabbed Essy the cat and danced with her. She rumbled her belly so I put her down.
Goodness gracious. I’m not sure I can say more. I think I’m just going to say that a few more times.
Monkey Bread Muffins
EASY Monkey Bread Muffins recipe made with refrigerated biscuits! You're going to love how easy these are! They are a single serving alternative to Monkey Bread in muffin form! WARNING: They are addictive because they're so good!
- 2 cans of 7.5 oz Pillsbury refrigerated biscuits or other brand
- 1/2 cup butter - melted
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 1/2 teaspoons ground cinnamon
Preheat your oven to 350 degrees.
Spray a dozen muffin cup sheet with nonstick spray.
Mix melted butter and brown sugar together in small bowl, spoon 1 tablespoon into each muffin cup.
Mix white sugar and cinnamon in a plastic bag.
Take each biscuit and rip it up into 6 pieces. Put the biscuit pieces in bag and shake to coat evenly.
Place 8-10 pieces of biscuits into each muffin cup to evenly fill them up. If you have any sugar left in the bag, sprinkle on top of the muffins.
Bake for 12-14 minutes.
Remove from oven and let cool for 1 minute.
Turn upside down, the muffins should fall right out.
Serve warm, enjoy!