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Streusel-Topped Monkey Bread Muffins!

I only recently discovered monkey bread a few years ago — and frankly, have been making up for lost time ever since.

Monkey bread is one of those magical concoctions that comes together easily (thanks to one of my favorite shortcut ingredients — refrigerated biscuit dough!), and yet is so decadent and delicious.

This dish is traditionally baked in a bundt or tube pan, turned out onto a platter and served to guests — who help themselves by pulling off the bits of caramelized dough. As this can be a bit of a mess, I thought it would be fun to create individual "mini" breads in muffin tins.

I then went just a bit further (since this recipe is so easy to begin with), and incorporated some cinnamon streusel to add a bit of texture and crunch. And then drizzled on some icing — you know, for good measure.

So cute, easier to serve (and eat!) and a unique treat to serve alongside a Sunday brunch.


RECIPE: Streusel-Topped Monkey Bread Muffins

Yields: 8 muffins


  • one can (16.3 ounces) refrigerated biscuit dough
  • 8 tablespoons unsalted butter, divided
  • ¼ cup sugar
  • ¼ cup packed light brown sugar
  • ½ teaspoon cinnamon
  • pinch of kosher salt
  • ¾ cup flour
  • ½ cup confectioners' sugar
  • 1 tablespoon milk


  1. Make the streusel: Pre-heat the oven to 375; line a baking sheet with parchment paper.
  2. Melt 4 tablespoons of the butter and transfer to a medium bowl. Add both sugars, cinnamon, salt and flour. Stir until well combined and spread out onto your prepared baking sheet. Bake for 10 minutes (or until golden brown), breaking up any large clumps with a fork. Remove from oven and let cool completely.
  3. Make the muffins: Generously grease and flour 8 wells of a standard muffin tin, or line with paper or parchment liners. Melt the remaining 4 tablespoons of butter.
  4. Separate the biscuits into 8 pieces and cut each piece in quarters. Roll each quarter into a ball, dip into the melted butter and roll in the streusel to coat. Place in your muffin tins, filling each well with four balls.
  5. Bake for 15-18 minutes, or until golden brown. Cool muffins in pan on a wire rack.
  6. Make the icing: Whisk the confectioners' sugar and milk until thick but pourable (adding more sugar and/or milk as needed). Drizzle over the muffins and let set before serving.

NOTE: Muffins can be stored, in an airtight container at room temperature, for 3 days. Any leftover streusel can be stored in an airtight container in the freezer.

Images via Sheri Silver

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