Easy Monkey Bread Muffins
Servings: 9 Muffins
Ingredients
- Nonstick cooking spray (see Note)
- 1 stick unsalted butter sub vegan butter for dairy-free
- ⅓ cup pure maple syrup
- ¼ cup coconut sugar
- 1 tablespoon ground cinnamon
- Pinch of salt
- One 16-ounce can flaky biscuits, 8-count (I use Immaculate organic brand)
Instructions
- Preheat the oven to 350℉ and spray muffin tin with nonstick cooking spray if needed.
- In a medium-sized microwave-safe bowl combine the butter and maple syrup and melt in increments of 20 seconds until the butter has just melted. Whisk until smooth. Add the coconut sugar and ground cinnamon and a pinch of salt and whisk until very smooth.
- Drizzle 1 tablespoon of the mixture into each of the 9-pre greased muffin tins. Swirl the pan so that the sauce evenly coats the bottom of each tin.
- Cut each biscuit into 9 equal cubes. Add the cut biscuits into the bowl with the sauce until evenly coated. Fill the muffin tins about ¾ full, packed, with the coated biscuit pieces until all 9 are filled evenly.
- Evenly drizzle any of the remaining sauce in the bowl over each of the muffins.
- Transfer to the oven and bake until golden brown and no longer doughy in the center, about 20 to 30 minutes. It will be closer to 20 minutes for a traditional muffin tin, and closer to 30 for the large silicone muffin pan.
- Cool in pan for 5 minutes. Using a small rubber spatula or butter knife, carefully loosen up the edges and lift the muffins out of the pan.
Notes
Nonstick Note: If you are using a traditional, metal muffin tin, you will want to spray 9 rounds of a muffin tin with nonstick cooking spray. I like to use this silicone “Large Muffin” pan.