I took the baby in for his 6 month appointment (4 months late…) yesterday and he has dropped from the 85th percentile in weight to the 5th. What gives?!? I’ve had some serious mother-guilt about the issue. I’ve been trying to figure out why, what can change, what can stay. The little baby who came out 9 pounds 4 ounces (without an epidural I might add) is no longer my chunky monkey. You would think with all the butter I cook with, he’d be hefty. Alas, I’m destined to be the only chubby one in the family.
Here’s a great recipe to get a little more butter into your diet. We all need more butter don’t we?
I knew when I saw this recipe that I would be making it. Mini monkey breads? Yes, please. I’ve been following Jaclyn over at Cooking Classy for a while now and I just love her recipes. I think we have a very similar approach to food. These were delicious and fun. In Jaclyn’s post about the recipe she says “PS don’t wash your muffin pan until you’ve eaten all those delicious cinnamon sugar chips off of it, yum!” I’m so glad I remembered this point when I was making them because picking the little crusties out of the pan may have been my favorite part.
Monkey Bread Muffins are a MUST make!
For the dough:
- 2 cups plus 2 T. flour
- 3 T. plus a 1/2 cup sugar, divided
- 1 T. baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/3 cup milk
- 1/3 cup butter, melted
For the topping:
- 6 Tbsp unsalted butter, melted
- 3/4 cup firmly packed brown sugar
- 2 tsp ground cinnamon
- 1/2 cup powdered sugar
- 1 tsp milk
- To make the dough, combine the flour, 3 T. of sugar, baking powder, and salt together in a medium bowl. Stir it all around with a fork to combine. Add the milk, buttermilk, and melted butter and stir with the fork until just combined (don’t over-mix the dough; it makes it tough).
- Butter a muffin tin and set it aside. Preheat the oven to 350 degrees. Add the remaining 1/2 cup of sugar to a medium Tupperware or small bowl with a lid. Drop the dough, one teaspoon at a time into the sugar in the bowl. When you have a dozen or so dough balls in the sugar, put the lid on the bowl and shake to roll and coat the dough in the sugar. Remove the lid and place the sugar-coated dough balls in the buttered muffin tin, about 6 dough balls per muffin cup. Repeat with the remaining dough.
- In a small bowl (or the bowl you just used to sugar-coat the dough) mix together the 6 T. melted butter, brown sugar, and cinnamon for the topping. Pour 1 tablespoon of the topping mixture over each of the muffins. Place muffin tin on a cookie sheet and bake for 18-22 minutes until golden. Remove from the oven and wait a full 5 minutes before removing the muffins from the pan (lift then out with a fork). Mix together the glaze in a small bowl and drizzle it over the top with a spoon.