Monkey Bread Muffins (+Video)
These Monkey Bread Muffins are melt-in-your-mouth delicious with icing drizzled on top. They're easy to make for breakfast, brunch or on-the-go snacks!
Servings: 12 servings
Calories: 317kcal
Ingredients
Muffins
- 24 oz refrigerated biscuit dough 2x13-oz packages (I used Pillsbury)
- 1/2 cup brown sugar
- 1 tbsp cinnamon powder
- 1/4 cup unsalted butter 1/2 stick, melted
Icing
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat oven to 350°F. Grease a 12-cup muffin tin with oil or add paper cupcake liners.
- In a small bowl, mix together the brown sugar and cinnamon.
- Open the biscuit dough package and separate into individual pieces. Cut them into quarters and coat thoroughly with the brown sugar mixture. Reserve any remaining mixture.
- Place 4 pieces of dough into each muffin cup.
- In a medium bowl, combine butterscotch pudding mix, melted butter and add in any remaining brown sugar mix.
- Coat the top of your muffins with butterscotch mixture.
- Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
- Remove from the oven and set aside to cool in the pan.
- Make the icing: In a medium bowl, whisk together the butter, powdered sugar and milk.
- Once the muffins are lukewarm, drizzle the icing on top and serve.
Video
Notes
- Storage: You can make these muffins up to 3 days ahead of time and store in an airtight container in the refrigerator. Microwave for 60 seconds to reheat before serving.
Nutrition
Calories: 317kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 541mg | Potassium: 139mg | Fiber: 1g | Sugar: 21g | Vitamin A: 118IU | Calcium: 46mg | Iron: 2mg | Net Carbs: 46g