Monkey Bread Muffins… quite possibly the best thing I’ve ever eaten!


Monkey Bread Muffins – soft, cinnamon sugar coated biscuit-like muffins finished with a sweet vanilla glaze! One of the tastiest muffin recipes you’ll ever eat!

These muffins are quite possibly the best thing I’ve ever eaten!… Did I really just say that?  Yes, I did!  These are without a doubt a-maz-ing!  I need a moment to pause life and take in everything this muffin has to offer while I pull apart one of it’s delicate, tender, fluffy, buttery, crystallized sugar and cinnamon coated pieces and gently bite into it.

I created these muffins because sadly I don’t even own a bundt pan.  I know many monkey bread recipes use store-bought biscuit dough but I wanted these to be from scratch, isn’t everything that much better when it’s made from scratch?  For the dough base I started a very similar dough to the one I used for my 15 Minute Donuts from Scratch.

I won’t lie, when I first pulled these out of the oven the presentation wasn’t what I was looking for.  For me presentation is an important part of good food, so I thought, hmm what can I do to make them pretty?  Ah, yes indeed, glaze.  It adds a delicate touch to these delightful muffins.  Enjoy, try not to eat the whole pan at once =).

PS don’t wash your muffin pan until you’ve eaten all those delicious cinnamon sugar chips off of it, yum!

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.


Monkey Bread Muffins

5 from 1 vote

Soft, cinnamon sugar coated biscuit-like muffins finished with a sweet vanilla glaze! One of the tastiest muffin recipes you'll ever eat!

Servings: 12
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes


  • 2 cups + 2 Tbsp all-purpose flour
  • 3 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1/3 cup milk
  • 1/3 cup unsalted butter. melted
  • 1/2 cup granulated sugar
  • 6 Tbsp unsalted butter , melted
  • 3/4 cup firmly packed light-brown sugar
  • 2 tsp ground cinnamon


  • 1/2 cup powdered sugar
  • 1 Tbsp milk


  1. Preheat oven to 350 degrees. Butter a muffin tin, set aside. In a large mixing bowl whisk together flour, 3 Tbsp granulated sugar, baking powder and salt. Pour buttermilk, 1/3 cup milk and melted butter into flour mixture. Stir with a fork or clean hands just until mixture comes together (don't overmix, key to fluffy muffins).
  2. Pour 1/2 cup granulated sugar into a medium container that has a lid to cover. Scoop dough out 1 even teaspoon at a time and drop into container in an even layer, working in batches (I fit 18 dough balls in at a time). Then cover container with a lid and shake to coat. Drop 6 sugar coated dough balls into each muffin cup. Repeat this process until all muffin cups are filled.
  3. Whisk together 6 Tbsp melted butter, brown sugar and cinnamon until well combine. Pour about 1 scant Tbsp brown sugar mixture evenly over each muffin. Place muffin tin on a cookie sheet and Bake 18-19 minutes until golden. Allow to cool 5 minutes in muffin tin before removing muffins (I lifted mine out with a fork).
  4. In a mixing bowl whisk together powdered sugar and 1 Tbsp milk until well blended. Pour mixture into a piping bag or ziploc bag, snip a small tip off the end of the bag and drizzle glaze over each muffin.
Course: Breakfast
Cuisine: American
Keyword: Monkey Bread Muffins
Author: Jaclyn


  • Lisa: OMG! So delicious, I can’t believe how good these are.

    Thank you so much for the recipe! June 11, 2019 at 12:56pm Reply

  • Sandra Goodwin: I have added chopped pecans and maraschino cherries to mine when made in Bundy pan. Would work for muffins as well. May 14, 2018 at 3:22am Reply

  • Amber: Is there anything i could use instead of butter milk?
    >^< September 5, 2016 at 9:29am Reply

  • Annie: Have you ever tried preparing the muffins the night before and then baking them the next morning? I’d love to take them to an event tomorrow but I have to be there crazy early! June 10, 2016 at 12:30pm Reply

  • Sue: Will these taste good next day? Need something to make ahead. February 4, 2016 at 8:47am Reply

    • Jaclyn: I personally prefer them the day they are made but I’m really picky about fresh baked goods :). They’ll still taste good the next day just not as perfect as the first day. February 4, 2016 at 6:06pm Reply

  • Jesamine: I love that there’s no yeast in this recipe, which always puts me off! Will definitely be giving it a try :) December 12, 2015 at 5:24am Reply

  • Kristen: If I use salted butter, should I just not use any salt?

    Thanks! October 26, 2015 at 3:22pm Reply

    • Jaclyn: I’d probably cut it down to 1/8 – 1/4 tsp for the dough. Hope you love these! October 26, 2015 at 9:00pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2019 Cooking Classy | Privacy Policy
Design by cre8d