Mini Monkey Bread Muffins Recipe

Mini Monkey Bread Muffins Recipe | Trisha Yearwood

Mini Monkey Bread Muffins
Level: Easy
Yield: 12 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 12 servings)
Calories: 197
Total Fat: 8 g
Saturated Fat: 3 g
Carbohydrates: 30 g
Dietary Fiber: 2 g
Sugar: 15 g
Protein: 3 g
Cholesterol: 10 mg
Sodium: 175 mg

Total: 50 min
* Active: 25 min

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

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Special equipment:
a 24-cup mini-muffin pan fitted with mini cupcake liners or twelve 3-inch mini cast-iron pans

Instructions

1. Heat the oven to 375 degrees F.
2. Arrange 24 mini cupcake liners into the wells of a mini-muffin tin. (Or opt for twelve 3-inch mini cast-iron skillets instead.) Using kitchen scissors, snip each biscuit into 8 equal segments. In a small mixing bowl, blend the melted butter with the maple syrup. In another bowl, stir the sugar, chopped pecans, and cinnamon together. Coat each biscuit segment first in the maple-butter mixture, then toss it in the sugar blend. Add 3 to 4 prepared pieces per muffin cup (or 5 to 6 pieces per cast-iron skillet), gently pressing them down to pack them in place.
3. Bake until the muffins turn golden brown, about 15 to 17 minutes. Let them rest in the pan for 5 minutes, then transfer to wire racks to cool fully. Enjoy them while still warm.

These bite-sized treats capture the irresistible pull-apart charm of classic monkey bread, reimagined as perfect muffins for sharing at brunches, parties, or family gatherings. Trisha Yearwood's easy recipe uses simple pantry staples like canned biscuits, delivering sticky-sweet cinnamon bliss with a maple depth and crunchy pecan contrast in every bite.

With no rising dough or fuss, just minutes of prep fill your kitchen with warm cinnamon aromas. It's beginner-friendlyswap walnuts for pecans or skip nuts if needed. For fun, drizzle extra maple syrup on top post-bake. Scale up effortlessly for crowds using a standard muffin tin, and store in an airtight container for two days or freeze for later. Pair with coffee, as a snack, or with ice cream for dessertpure indulgence awaits![1][2]