Individual Monkey Bread Muffins – Great for Breakfast or Dessert!

Individual Monkey Bread Muffins

These individual monkey bread muffins take the mess and hassle out of an otherwise big deal breakfast and makes them just the right size for a quick on the go breakfast or a tasty single serving dessert! Make a batch of these individual monkey bread muffins and you can heat and eat all week! This is an excellent recipe to bake with kids, because they will love the finished result!

Do you love monkey bread, but hate the mess and the hassle? Plus, I don’t know about your family, but my family does not need to consume an entire bundt pan of monkey bread in one morning.

My Monkey Bread with a Surprise! recipe is one of the most popular recipes here on Family Friendly Frugality, so I know y’all love Monkey Bread too!

However, if you, like me, shy away from making monkey bread except for those occasions where you can take it to a potluck or you have a bunch of people over…this recipe is FOR YOU!

Individual Monkey Bread Muffins!

This recipe is just as easy and tasty as the original, except THIS one can be baked all at once and stored away to be heated up as needed! Yes! Score! Monkey bread every day y’all! (okay, probably  not a good idea, but you get the point..convenience!!!)

This is  a GREAT recipe to get the kids in the kitchen with you by the way. There are so many steps that are easy for little hands and they will LOVE being a part of baking with you!

Individual Monkey Bread Muffins

Ingredients: 

• 1 container of flaky layers canned biscuits (there should be 8 biscuits in your can)
• 1 tablespoon cinnamon
• 1/4 cup white sugar
• 1/2 cup melted butter
• 3/4 cup brown sugar
• 1 Tablespoon cinnamon
• 1/2 cup powdered sugar
• milk (amount will vary)
• cupcake liners

Directions: 

1. Set your oven on 350 degrees to pre-heat
2. First, you’ll need to cut up each of your 8 biscuits into 8 pieces and gently roll them into balls (don’t compact them into balls)
3. Next, mix up your first tablespoon of cinnamon and your white sugar into a plastic sandwich baggie. Mix the sugar/cinnamon together well.
4. Put your cupcake liners into your cupcake tin
5. Now, take your biscuit pieces and put them a few at a time into your ziploc sugar mixture and shake them all around!
6. Place your now coated biscuit piece into the cupcake liner. I did about 6 pieces per cupcake, but you’ll be able to tell visually if you need to move some around. You want them all to be about the same size.
7. Once you have all of your coated biscuit pieces in your cupcake liners, mix your melted butter with the brown sugar and the second tablespoon of cinnamon.
8. Drizzle about a tablespoon full of the brown sugar/butter/cinnamon mixture on each muffin
9. Now bake for 20 minutes at 350 degrees.
10. While your muffins are baking, mix together your powdered sugar with tiny bits of milk until you reach a “glaze” consistency (you want the glaze to very slowly drip off your spoon when you lift it up). If you mess up and add too much milk, just add a bit more powdered sugar until you reach the correct ratio.
11. Take your Individual Monkey Bread Muffins out of the oven and allow them to cool a few minutes.
12. Glaze your Individual Monkey Bread Muffins and then EAT!

Note: the beauty of these Individual Monkey Bread Muffins is that you don’t have to eat them all in one sitting! I store mine in a container just like this and we pull them out and reheat them in the microwave for about 15 seconds and they taste FRESH from the oven every time!

I am not sure if you can freeze these, because mine would NEVER make it to the freezer before they were all eaten. However, I think once the kids are back in school, I will make a secret batch of these and freeze them to see if it works. I will update the post at that time!

I hope you enjoy!