Mini Monkey Bread Muffins

Total Time:
30 min
Prep:
5 min
Inactive:
5 min
Cook:
20 min

Yield:
12 servings
Level:
Easy

Ingredients
  • One 12-ounce can refrigerated biscuit dough
  • 1/4 cup (4 tablespoons) unsalted butter, melted
  • 3 tablespoons maple syrup
  • 2/3 cup granulated sugar
  • 1/2 cup finely chopped pecans
  • 1 tablespoon ground cinnamon
Directions
  • Special equipment: a 24-cup mini-muffin pan fitted with mini cupcake liners or twelve 3-inch mini cast-iron pans

  • Preheat the oven to 375 degrees F.

  • Place 24 mini cupcake liners in the cups of a mini-muffin pan. (Alternatively, use twelve 3-inch mini cast-iron pans.) With kitchen shears, cut each biscuit into 8 pieces. In a small bowl, combine the melted butter and maple syrup. In a separate bowl, mix together the sugar, pecans and cinnamon. Dip each biscuit piece in the maple-butter, and then roll it in the sugar mixture. Place 3 to 4 coated pieces in each muffin cup (or 5 to 6 pieces in each cast-iron pan), pressing to compact.

  • Bake the muffins until browned, 15 to 17 minutes. Allow to cool in the pan for 5 minutes before removing to wire racks. Serve warm.


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    Monkey Bread

    Recipe courtesy of Katie Lee