Breakfast will never be the same once you try my easy monkey bread muffins recipe. Soft and fluffy buttermilk biscuit pieces are tossed in cinnamon sugar, topped with a buttery brown sugar mixture, and drizzled with cream cheese frosting.

Hey friends! I’m popping in today to share a quick and easy monkey bread muffins recipe with you. This is an updated version of my classic monkey bread recipe in an easy-to-grab muffin form and pretty enough for company.

This monkey bread in muffin tins recipe takes advantage of multiple shortcuts, too. So it’s perfect for a busy morning when you’ve got places to go and people to see but you still want to make something warm, special, and yummy.

What can you expect from these monkey bread muffins? Fluffy buttermilk flaky biscuits covered in a deliciously buttery brown sugar mixture and topped with cream cheese frosting. They’re sweet, soft, and so scrumptious! Fortunately, they’re also super easy to make. Simply break the biscuits into pieces, toss them in cinnamon sugar, melt the butter and brown sugar together, and pour this over each muffin. Then you just need to patiently wait for them to bake and once cool, top with cream cheese frosting.

Okay, all this talk has made me so hungry, so let’s get baking!

Recipe Ingredients

Sugar
Cinnamon
Buttermilk flaky biscuits (like Grands or Pillsbury)
Unsalted butter
Light brown sugar
Vanilla extract
Cream cheese frosting

How to Make Monkey Bread Muffins

Cut each canned biscuit into 8 equal parts. Then, stir together the white sugar and cinnamon. Dip each biscuit piece in the cinnamon-sugar mixture and stir to coat.

Line a muffin tin with 10 muffin papers or grease liberally with cooking spray. Place 8 biscuit pieces into each muffin cup.

Combine butter, brown sugar, and water in a small saucepan and place over medium heat. Stir constantly until just melted and well blended.

Remove from heat and add vanilla extract.

Pour a heaping tablespoon of this caramel sauce over each muffin cup.

Bake at 375 for 12-14 minutes.

Allow the muffins to cool slightly.

Remove the lid from the cream cheese frosting and heat it in the microwave for about 30 seconds, until just softened and barely runny. Drizzle a little icing over each muffin after they have cooled a bit.

I love these monkey bread muffins warm!

Enjoy!

Storage

Store leftovers in an airtight container on the counter for up to 3 days. You can also freeze them for up to 3 months. Thaw at room temperature before serving.

Recipe Notes

To make mini monkey bread muffins, cut each biscuit into 12 small pieces instead and then place them in mini muffin cups. Bake for 6 to 8 minutes until golden brown.
For extra flavor, add extra spices to the cinnamon-sugar mixture, like a teaspoon of pumpkin pie spice, apple pie spice, or nutmeg.
To make gluten-free muffins, use gluten-free biscuit dough.
Instead of cream cheese frosting, top your muffins with a simple vanilla glaze. Combine 1/2 cup of confectioner’s sugar, 1/2 teaspoon of vanilla extract, and 2 to 3 tablespoons of milk (until it reaches desired consistency) and drizzle this on top.
It’s also super easy to double this recipe. Just use two muffin tins instead of one.

Check out these other marvelous muffin recipes:

Bisquick Blueberry Muffins On A Budget

Gluten-Free Banana Nut Muffins (No Dairy or Eggs)

Oatmeal Muffins Recipe (Add Your Own Mix-Ins)

Easy Apple Pie Muffins

Fresh Strawberry Muffins

Pecan Pie Muffins