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September 14, 2015

Monkey Bread Muffins

While most of my recipes on here are allergy friendly, since I am allergic to chicken, eggs, and nuts, and intolerant to grains and dairy, some of them are not. The rest of my family thankfully doesn't have any such problems, so I cook more of a "regular" diet for them. Which brings me to today's recipe for Monkey Bread Muffins. I'm sure most of you have heard of the cute name monkey bread, well let me introduce you to the even cuter monkey bread muffins.

Classic Monkey Bread is a sweet pull apart bread baked in a bundt pan, and usually made with canned biscuits. My version is made in a muffin tin, with homemade bread dough, and uses a different technique when applying the butter, cinnamon and sugar. The resulting muffins are amazing and have the same great taste as original monkey bread. The awesome thing about monkey bread muffins, besides the taste, are that they're proportioned into perfect individual servings, for less mess and sticky fingers. Although each of my family members can easily polish off two of these in one sitting.

These would be great for breakfast, but could also be served for dessert, or as a sweet snack.

Monkey Bread Muffins


1 bread dough recipe (2 cans of store-bought biscuits may be substituted)
butter (about 1 1/2 sticks)
1 can coconut butter (sweetened condensed milk may be substituted)


Preheat oven to 375 degrees.
Add 1/2 teaspoon butter to the bottom of each muffin cup.
Sprinkle 1 teaspoon sugar and 1/4 teaspoon cinnamon in each muffin cup (no need to mix them together).
Roll bread dough into walnut sized balls, and place three of them into each muffin cup. (If using store-bought biscuits, cut each biscuit into thirds, roll each piece of dough into a ball, then place three dough balls into each muffin cup).
Top each muffin with another 1/2 teaspoon butter, then sprinkle with a heaping 1/4 teaspoon sugar and a dash of cinnamon.
Bake for 12-15 minutes, or until golden and bubbly.
Remove from oven and immediately drizzle/smear a tablespoon of coconut butter over the top of each muffin.
Allow rolls to cool completely, then serve.

Makes 12 muffins.

I had a little bread dough left over after I made the 12 muffins, so I shaped it into a mini loaf of bread, and baked it for 17 minutes, until it was golden brown. I then brushed it with a little melted butter, and it was devoured within minutes. Homemade bread can't be beat.

Have you ever tried Monkey Bread Muffins, or Monkey Bread before?

Adapted from The Pioneer Woman.

Shared with some of these Blog Parties.


  1. Monkey bread muffins sound delicious and are probably perfect for a fall picknick!

    1. They're delicious anytime, but I would recommend having napkins handy. :)

  2. Yum! These look great! In fact, your pictures are making me very hungry!

    Came over on Wonder Wednesday.

    Hope you have a blessed day today~

    1. Thanks for dropping by from the party Melanie!

  3. These look so good! Making them this weekend! :)

    1. Awesome, I hope your family likes them as much as we do.

  4. I love Monkey bread (and I make my own dough), but I've never thought of monkey-bread muffins.
    Great idea!! And they look super cute :)

  5. Oh mu goodness, let me grab a fork!Thank you for sharing at the Thursday favorite things blog hop. Watch for your feature on Monday xo

  6. I'm always so amazed by you! This looks so good! Pinned and tweeted. I appreciate you taking the time to party with us. I hope to see you on Monday at 7. Happy Saturday! Lou Lou Girls

  7. You had me at Monkey Bread! Thanks for joining in the fun for Thursday Favorite Things Blog Hop!


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