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

02.09.2012

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!

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Monkey Bread Muffins

Yield: 12 muffins

Ingredients

  • 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

Glaze

  • 1/2 cup powdered sugar
  • 1 Tbsp milk

Instructions

  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.

40 comments

  • 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

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