Friday, January 31, 2014

20--- Monkey Bread Muffins from Scratch

Confession: prior to making these I had never had monkey bread.

Honestly, I didn't know what the fuss was about.

And then I thought that I probably, as a food blogger, should find out what the fuss was about.

So I set out to make me some.

And all I could find were recipes using refrigerated biscuit dough.

That makes me throw up in my mouth a little bit.

Do you KNOW what's in that?

No, really, DO YOU KNOW????

Yes, I am a healthy food snob, but I do, on occasion, indulge. 80/20 my friends, 80/20.  Refrigerated biscuit dough, however, is not on my list of things that will ever enter my mouth.

So I made my own buttermilk biscuit dough and had me my monkey bread.

Ok I get it.  It's delicious.  And I am guessing even more delicious without the trans fats that we omitted.

Monkey Bread Muffins from Scratch
Makes 1 dozen

2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1/3 cup butter, chilled and cut into small pieces
3/4 cup buttermilk
1/4 cup white sugar
1 tsp ground cinnamon

3 Tbsp brown sugar
1/2 cup butter

Preheat oven to 350 degrees.  Spray a muffin tin generously with baking spray.

In a medium bowl, sift together flour, baking soda, and baking powder.  Add in butter pieces and use a pastry cutter or fork to combine until coarse crumbs are formed.  Stir in buttermilk to form a soft dough (careful to not over mix).

Transfer dough onto a lightly floured flat surface.  Knead dough 5-6 times, then roll out dough until it is 1/2" thick (no need to have even edges).  Use a sharp knife to cut the dough into 2" square pieces.

In a large Ziploc bag, mix white sugar and cinnamon.  Add dough pieces and shake to coat the dough.  Place 5-6 coated dough pieces in each muffin cup. 

In a small saucepan over medium heat, melt the butter for the glaze.  Add the brown sugar, whisking to combine.  Bring to a low boil, then remove from heat.

Pour glaze mixture evenly over each muffin.  Place the muffin tin on the middle rack of the oven and bake for ~20 minutes, or until cooked through.  Allow to cool 3-4 minutes prior to serving.


  1. 21" square piece?? Huhhhh???

  2. So excited to have found your blog on tasty kitchen, looking forward to following you! This monkey bread looks amazing, love that you made them in muffin tins. Great job :)

    Happy Blogging!
    Happy Valley Chow

  3. Ha! I agree with you on the store-bought biscuit dough or mix. I've never understood why there are "convenience" versions for foods that are already fast and easy to make.