Easy to make Monkey Bread Muffins recipe made with refrigerated biscuits! You only need 5 ingredients to make this simple alternative to Monkey Bread with no bundt pan needed!
Monkey Bread Muffins Recipe
Craving something sticky-sweet and easy to make? These Monkey Bread Muffins are the perfect answer when you’re short on time or don’t have a bundt pan handy. Made with just five simple ingredients—refrigerated biscuits, melted butter, brown sugar, white sugar, and cinnamon—this quick recipe transforms pantry staples into individual pull-apart treats that are ooey-gooey in all the right ways. If you love warm, cinnamon sugar flavors and that classic sticky texture, you’re going to be obsessed with these muffin-sized bites of monkey bread.
Did you know Monkey Bread goes by many names like monkey puzzle bread, sticky bread, African coffee cake, and even pluck-it cake? Popularized in American kitchens in the 1950s, it’s traditionally made as one large loaf, but these mini muffins are a fun and easy twist. If you’re into small, shareable bakes, you’ll also love these Mini Blueberry Muffins , this cozy Mini Coffee Cake Muffins recipe , or our ultra-moist Mini and Moist Banana Muffins —perfect for breakfast, snacks, or sweet cravings anytime.
Why do they call it Monkey Bread?
Ok what about the name? Most of my results were helpless, but here’s what I could put together on where the title “Monkey Bread” comes from.
There is an African tree called the Monkey Bread tree that has an exceedingly thick trunk and an edible pulp. Some people think that Monkey Bread is named after the tree as it slightly resembles it. Alternatively, some people believe Monkey Bread gets its name from monkeys. When eating monkey bread, people usually tear it apart with their fingers, much like how monkeys eat.
How to Make Monkey Bread Muffins
Spray your muffin pan with nonstick spray, bottoms and sides. Don’t skip this step as this will prevent the muffins from sticking when you slide them out. Now pour the butter and brown sugar mixture into each muffin cup.
Rip each biscuit into 6 pieces, you don’t have to be exact with sizes, just make them about even. I used Pillsbury biscuits, but any brand works.
Shake up white sugar and ground cinnamon in a plastic bag. Then put the ripped up biscuits inside and shake to coat evenly.
Fill each muffin cup up with about 8-10 pieces. Continue until all the muffin pieces are gone.
Into the oven it goes, and in about 14 minutes this magic will emerge. By the way, your kitchen is going to smell amazing!
Let sit for 1 minute before turning the pan upside down. Each muffin should easily slide out. These are best served warm so now go and eat them up! 🙂
How to Store
The best way to store Monkey Bread Muffins is to let them cool completely, then place them in an airtight container at room temperature for up to 2 days. If you want to keep them fresh longer, you can refrigerate them for up to 5 days—just warm them in the microwave for 10–15 seconds before serving to bring back that gooey, sticky texture.
Pin for later:
Ingredients
- ▢ 2 7.5 oz cans refrigerated biscuits
- ▢ 1/2 cup butter melted
- ▢ 1/2 cup brown sugar
- ▢ 1/2 cup white sugar
- ▢ 2 1/2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 350 degrees F. Spray a muffin sheet with nonstick spray, bottoms and sides.
- Mix melted butter and brown sugar together in small bowl, spoon 1 tablespoon into each muffin cup.
- Mix white sugar and cinnamon in a plastic bag. Take each biscuit and rip it up into 6 pieces. Put the biscuit pieces in bag and shake to coat evenly.
- Place 8-10 pieces of biscuits into each muffin cup to evenly fill them up. If you have any sugar left in the bag, sprinkle on top of the muffins.
- Bake for 14 minutes. Remove from the oven and let sit for just 1 minute.
- Turn upside down, the muffins should fall right out. Serve warm, enjoy!
Video:
Easy to make Monkey Bread Muffins recipe made with refrigerated biscuits! You only need 5 ingredients to make this simple alternative to Monkey Bread with no bundt pan needed!
Monkey Bread Muffins Recipe
Craving something sticky-sweet and easy to make? These Monkey Bread Muffins are the perfect answer when you’re short on time or don’t have a bundt pan handy. Made with just five simple ingredients—refrigerated biscuits, melted butter, brown sugar, white sugar, and cinnamon—this quick recipe transforms pantry staples into individual pull-apart treats that are ooey-gooey in all the right ways. If you love warm, cinnamon sugar flavors and that classic sticky texture, you’re going to be obsessed with these muffin-sized bites of monkey bread.
Did you know Monkey Bread goes by many names like monkey puzzle bread, sticky bread, African coffee cake, and even pluck-it cake? Popularized in American kitchens in the 1950s, it’s traditionally made as one large loaf, but these mini muffins are a fun and easy twist. If you’re into small, shareable bakes, you’ll also love these Mini Blueberry Muffins , this cozy Mini Coffee Cake Muffins recipe , or our ultra-moist Mini and Moist Banana Muffins —perfect for breakfast, snacks, or sweet cravings anytime.
Why do they call it Monkey Bread?
Ok what about the name? Most of my results were helpless, but here’s what I could put together on where the title “Monkey Bread” comes from.
There is an African tree called the Monkey Bread tree that has an exceedingly thick trunk and an edible pulp. Some people think that Monkey Bread is named after the tree as it slightly resembles it. Alternatively, some people believe Monkey Bread gets its name from monkeys. When eating monkey bread, people usually tear it apart with their fingers, much like how monkeys eat.
How to Make Monkey Bread Muffins
Spray your muffin pan with nonstick spray, bottoms and sides. Don’t skip this step as this will prevent the muffins from sticking when you slide them out. Now pour the butter and brown sugar mixture into each muffin cup.
Rip each biscuit into 6 pieces, you don’t have to be exact with sizes, just make them about even. I used Pillsbury biscuits, but any brand works.
Shake up white sugar and ground cinnamon in a plastic bag. Then put the ripped up biscuits inside and shake to coat evenly.
Fill each muffin cup up with about 8-10 pieces. Continue until all the muffin pieces are gone.
Into the oven it goes, and in about 14 minutes this magic will emerge. By the way, your kitchen is going to smell amazing!
Let sit for 1 minute before turning the pan upside down. Each muffin should easily slide out. These are best served warm so now go and eat them up! 🙂
How to Store
The best way to store Monkey Bread Muffins is to let them cool completely, then place them in an airtight container at room temperature for up to 2 days. If you want to keep them fresh longer, you can refrigerate them for up to 5 days—just warm them in the microwave for 10–15 seconds before serving to bring back that gooey, sticky texture.
Pin for later:
Ingredients
- ▢ 2 7.5 oz cans refrigerated biscuits
- ▢ 1/2 cup butter melted
- ▢ 1/2 cup brown sugar
- ▢ 1/2 cup white sugar
- ▢ 2 1/2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 350 degrees F. Spray a muffin sheet with nonstick spray, bottoms and sides.
- Mix melted butter and brown sugar together in small bowl, spoon 1 tablespoon into each muffin cup.
- Mix white sugar and cinnamon in a plastic bag. Take each biscuit and rip it up into 6 pieces. Put the biscuit pieces in bag and shake to coat evenly.
- Place 8-10 pieces of biscuits into each muffin cup to evenly fill them up. If you have any sugar left in the bag, sprinkle on top of the muffins.
- Bake for 14 minutes. Remove from the oven and let sit for just 1 minute.
- Turn upside down, the muffins should fall right out. Serve warm, enjoy!
Video:
Monkey Bread Muffins
Ingredients
- 2 7.5 oz cans refrigerated biscuits
- 1/2 cup butter melted
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 1/2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 350 degrees F. Spray a muffin sheet with nonstick spray, bottoms and sides.
- Mix melted butter and brown sugar together in small bowl, spoon 1 tablespoon into each muffin cup.
- Mix white sugar and cinnamon in a plastic bag. Take each biscuit and rip it up into 6 pieces. Put the biscuit pieces in bag and shake to coat evenly.
- Place 8-10 pieces of biscuits into each muffin cup to evenly fill them up. If you have any sugar left in the bag, sprinkle on top of the muffins.
- Bake for 14 minutes. Remove from the oven and let sit for just 1 minute.
- Turn upside down, the muffins should fall right out. Serve warm, enjoy!
Video
Recipe Created by Pamela Reed for brooklynfarmgirl.com
