This post may contain affiliate links. Please read our disclosure policy.
The crowds always go wild for Monkey bread muffins. They are soft, delicious, gooey, and the best part is that they are individually portioned so you don’t have to share!
There is so much to love about these little bites of heaven. They are tender, buttery, and coated with cinnamon sugar. Plus, they are topped with a vanilla glaze that knocks the taste out of the park.
Monkey bread muffins are fun to make for a birthday breakfast, holiday, or a special treat. There are lots of recipes floating around that use canned biscuits but I like to make this totally from scratch. The dough only takes about 15 minutes to make and it is so much better in my opinion. Homemade is always the best option!
Table of Contents
Why You’ll Love This Recipe
- Monkey bread muffins enhance any occasion. They make a great dessert or a fun holiday breakfast.
- I love that this recipe uses a muffin tin versus a bundt pan because most people have a muffin tin in their kitchen.
- Individually portioned muffins mean no need to share
- So soft, ooey-gooey, and flavorful with the perfect cinnamon sugar coating.
Recipe Ingredients
- Flour – All-purpose
- Buttermilk
- Milk
- Butter – Unsalted
- Sugar – You will need brown, granulated white, and powdered sugar for this recipe
- Cinnamon
- Baking powder
- Salt
See the recipe card below for full information on ingredients and quantities
How to Make Monkey Bread Muffins
Step #1. Mix flour, sugar, baking powder, and salt. Add milk, buttermilk, and melted butter to form a sticky dough.
Step #2. Shape dough into small balls, coat in sugar, and place in a buttered muffin tin.
Step #3. Combine melted butter, brown sugar, and cinnamon. Pour over the dough balls in the muffin tin.
Step #4. Bake at 350°F for 18-22 minutes. Let cool for 5 minutes, then drizzle with powdered sugar glaze.
Recipe FAQs
Monkey bread is a pull-apart type pastry eaten with the fingers. It resembles how monkeys eat- catchy name!
Monkey bread muffins can last 5-7 days when stored in an airtight container. However, if they aren’t devoured before that I’ll be really surprised.
When the monkey bread muffins are puffy and golden brown they are done. Remove them from oven and wait a full 5 minutes before taking the muffins from the pan.
Yes! This recipe easily works for a crowd by doubling the ingredients and using 2 muffins tins.
Expert Tips
- Don’t over-mix, stir the dough just until combined to keep it light and tender.
- Ensure baking powder is fresh for the best rise.
- Make dough balls uniform in size for even baking.
- Best enjoyed warm for the ultimate gooey texture.
How to Serve and Store Monkey Bread Muffins
These are perfect for a breakfast or brunch! I like to serve them alongside yogurt parfaits, avocado smoothies, protein shakes, or a fruit platter to balance the sweetness with a refreshing contrast. Breakfast quesadillas, breakfast sandwiches, or breakfast tacos are also a fun, protein filled addition to a brunch.
Keep muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Wrap muffins individually in plastic wrap and place in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
More Muffin Recipes to Consider
Muffin Recipes
Perfect Blueberry Streusel Muffins
Muffin Recipes
Spice Up Your Morning With Gingerbread Muffins
Breakfast Recipes
Pineapple Zucchini Muffins
Muffin Recipes
Maple Sweetened Healthy Banana Muffins
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Monkey Bread Muffins
Ingredients
For the dough:
- 2 cups plus 2 tablespoons flour
- 3 tablespoons plus a 1/2 cup sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/3 cup milk
- 1/3 cup butter, melted
For the topping:
- 6 tablespoons unsalted butter, melted
- 3/4 cup firmly packed brown sugar
- 2 teaspoons ground cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 1 tsp milk
Instructions
- To make the dough, combine the flour, 3 tablespoons 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). It’ll look like sticky biscuit dough.
- Butter a muffin tin and set it aside. Preheat the oven to 350 degrees F.
- Add the remaining 1/2 cup of sugar to 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 tablespoons melted butter, brown sugar, and cinnamon for the topping. Pour 1 tablespoon of the topping mixture over each of the muffins.
- 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.
- Serve while still warm.
Notes
- Don’t over-mix, stir the dough just until combined to keep it light and tender.
- Ensure baking powder is fresh for the best rise.
- Make dough balls uniform in size for even baking.
- Best enjoyed warm for the ultimate gooey texture.
Can the dough be made a day ahead and used the following day?
I think the leavening might not be as perky the next day but you’re free to try it!
I have no self control with monkey bread…..no matter what it is cooked in! Its a born weakness!
My children, all 4, drop like that when they start to become mobile around the 7-9 month mark. They are super chunky and then they thin out. They are movers and have high metabolism. Don’t feel guilty.
The beauty of a muffin is you don’t eat the whole pan! Oh that skinny baby… I thought of you the second the Doc brought up a weight issue. Hope Benny-Boo gets fatter with these 🙂
I am sure I gained 5 lbs with this post. Those look great perhaps for an Easter breakfast. What happened. Your baby was always a role model for my 2nd percentile baby. Is he really in the 55th and you are trying to make me feel better. Perhaps I will have Ben read this post and he will have a weight surge. Happy fancy blogging!