Monkey Bread Muffins


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12 Muffins



  • 1 1/2 sticks unsalted butter, chilled
  • 3 tbsp maple syrup
  • 1/3 cup plus 2 tbsp granulated sugar
  • 1/3 cup brown sugar
  • 1 tbsp ground cinnamon
  • 2 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup buttermilk
  • 1 cup confectioners sugar
  • 2 tbsp milk

Want to curb your sweet tooth? These mini muffins will do just that! They’re also a great way to spend some time in the kitchen with your kids.


  • Move an oven rack to the bottom third of the oven and preheat to 425 degrees. Line 1 muffin tin with 12 liners.
  • In a small bowl, microwave 4 tbsp butter and the maple syrup at high power until melted, about 30 seconds.
  • In a small bowl, mix together 1/3 cup granulated sugar, brown sugar, and cinnamon.
  • In a food processor, combine the flour, baking powder, the remaining 2 tbsp of granulated sugar, and salt. Pulse until well combined. Cut the remaining butter into small pieces and pulse together until the mixture resembles bread crumbs.
  • Pulse in the buttermilk until the dough comes together.
  • Transfer to a floured work surface, and pat dough into a 10″ square. Use a pizza cutter or sharp knife to quarter the dough, then cut each quarter into 16 equal pieces. Roll into balls.
  • Dip each ball in the maple butter, then the sugar mixture. Place 4-5 coated balls into each muffin cup press down gently.
  • Tent the muffin tin with tin foil and bake until cooked through and golden, about 15-17 minutes.
  • Mix together confectioners sugar and milk to make the glaze. While the muffins are still warm, drizzle the glaze over the muffins. Serve warm.

Photo and recipe courtesy of

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