Monkey-Bread Muffins

As we quickly come to the end of another busy school year, my calendar is packed with all of the end-of-the-year concerts, activities, parties and field trips.  That can be quite overwhelming when you have 6 kiddos but I love the opportunity it gives me to look back on the past school year and be amazed at how far my kids have come.

Yesterday afternoon, I thoroughly enjoyed the 3 year old preschool concert for my youngest.  How could you not enjoy something like that?  It was hilarious :)  As a photo op for the parents, they asked each child what they wanted to be when they grew up and took the following picture with each child and their answer:

I couldn’t stop laughing when I saw what my baby girl’s chalkboard said.  Apparently, she enjoyed our trip to the aquarium last month a lot more than I initially believed…

My future mermaid was a huge fan of her mommy’s latest breakfast treat.  She ate two of them herself and wanted more, but I passed her some strawberries instead.  She especially loved how each muffin was easily pulled apart into individual little bites of heaven.  Perfect for little mermaid hands :)

These are so quick and easy to throw together but taste completely indulgent!  They are best served fresh from the oven, but I guarantee you won’t have any leftovers to worry about anyways.  I made a double batch and my kids were in love.  Don’t let the simpleness of the recipe fool you!

Monkey-Bread Muffins
(makes 9 muffins)
recipe by My Kitchen Escapades
2 cans refrigerated biscuits
6 Tb salted butter, melted
1 C sugar
1 Tb cinnamon
1/3 C powered sugar
1-2 Tb milk

1.  Preheat oven to 375 degrees and lightly grease 9 muffin tins.  In a bowl, mix together the sugar and cinnamon.  Open the biscuits and separate them.  Using scissors, cut each biscuit into 4 equal pieces.  Dip each piece into the butter, then roll them in the cinnamon sugar.
2.  You will need 9 of the cut biscuit pieces for each muffin.  Put four on the bottom of the tin, and then five as the top layer of the muffin.  Repeat with all the muffins.  Bake for 18 minutes and while they bake, mix together the powdered sugar and milk to form a thick glaze.  Once the muffins are done baking, allow them to cool in the pan for 3 minutes before drizzling on the glaze.  Remove carefully from the pan by using a knife to go around the edges and serve immediately.


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