Monkey-Bread Muffins

(1 vote)
3 minutes
September 30, 2022
Carole Jones
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…

Monkey Bread Muffins 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 🙂
Monkey Bread Muffins

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!

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Monkey-Bread Muffins

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  • Yield: 9 1x


  • 2 cans refrigerated biscuits
  • 6 Tb salted butter, melted
  • 1 C sugar
  • 1 Tb cinnamon
  • 1/3 C powered sugar
  • 12 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.

  • Author: Carole


  • Serving Size: 1
  • Calories: 287
  • Sugar: 27g
  • Sodium: 466mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 51g
  • Fiber: 0g
  • Protein: 4g
  • Cholesterol: 20mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


10 years ago

This is an absolutely beautiful recipe that I simply love. We use chicken for great weight loss on the diet to lose 75 pounds.


10 years ago

I recommend placing a cookie sheet underneath you muffin tins. I started a fire in my oven!

8 years ago

Thank you for this recipe! I’m so excited to try it for Sunday school breakfast this Sunday. Question– you said use two cans of refrigerated biscuits.. Is that the small biscuits or regular size?

8 years ago

Hey Melissa! I used regular sized

8 years ago


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