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!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Snack
Cuisine: American
Keyword: monkey bread muffins
Servings: 12 servings
Calories: 317kcal
Author: Cindy
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
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.
- 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.
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