Monkey Bread Muffins

5 from 1 vote

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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!

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.

glaze being poured over monkey bread muffins
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Monkey Bread Muffins

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! 

top view of monkey bread muffins

Why is it called Monkey bread?

Monkey bread is a pull-apart type pastry eaten with the fingers. It resembles how monkeys eat- catchy name!

How long do monkey bread muffins last?

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. 

How do you know when monkey bread muffins are done?

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. 

Can I double the monkey bread muffin recipe?

Yes! This recipe easily works for a crowd by doubling the ingredients and using 2 muffins tins. 

monkey bread muffins on a tray

More amazing muffin recipes:

If you’ve tried this easy monkey bread muffin recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation!

glaze being poured over monkey bread muffins
5 from 1 vote

Monkey Bread Muffins

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!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 12 Muffins


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
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  • 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. 


Serving: 1 of 12 muffins, Calories: 287kcal, Carbohydrates: 44g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 31mg, Sodium: 262mg, Potassium: 70mg, Fiber: 1g, Sugar: 27g, Vitamin A: 362IU, Vitamin C: 0.01mg, Calcium: 100mg, Iron: 1mg
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Monkey bread muffins are good any time of the day for any reason. They make the perfect breakfast, brunch, or dessert. I can’t wait for you to try these sticky, sweet, and oh so gooey muffins!

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  1. jennifer Curcio says:

    Can the dough be made a day ahead and used the following day?

    1. Melissa says:

      I think the leavening might not be as perky the next day but you’re free to try it!

  2. deb c says:

    I have no self control with monkey bread… matter what it is cooked in! Its a born weakness!

  3. Rebekah says:

    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.

  4. Melissa says:

    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 🙂

  5. Heather says:

    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!