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Recipe courtesy of Trisha Yearwood

Show: Trisha's Southern Kitchen

Episode: All Things Miniature

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Total:: 50 min
Active:: 25 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.

My Private Notes

Name: Mini Monkey Bread Muffins
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 12 servings
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