Monkey Bread Muffins

Muffin tins are perfect tool for variety of recipes (Baldwin's Spice of Life)

It only takes a few quality pieces that are practical, functional and versatile. One such piece that every home cook needs is a good muffin tin. Offered in aluminum, cast iron, stoneware and silicone, there is a tin for every taste. I have high-quality, non-stick standard and mini varieties, but that’s just what I got for my wedding. They’ve lasted 12 years, though, and have served me well. I have used them to create appetizers, desserts, candies, quiches, meatloaves and, of course, muffins.

Here are just a few of my favorite uses for both my mini and standard muffin tins.

These are pretty for a brunch or for Sunday breakfast.

Monkey Bread Muffins

12 muffins

2 (10-count) tubes of refrigerator biscuits

½ cup white sugar

1 teaspoon cinnamon

¼ cup butter, melted

2 tablespoons brown sugar

Muffin liners

½ cup confectioner’s sugar

Milk to make glaze

Cut each biscuit round into four pieces. Place all pieces in a gallon bag with the white sugar and cinnamon. Seal and shake bag until all pieces are well coated. Line standard muffin tin with 12 liners. Spray lightly with non-stick cooking spray. Put about six pieces of biscuit dough in each lined muffin tin. Combine melted butter with brown sugar. Spoon butter mixture evenly over each filled muffin tin. Bake muffins at 350 degrees for 10-15 minutes or until golden brown. Remove from muffin tin and let cool.

Meanwhile, make glaze for muffins. Place confectioner’s sugar in a small bowl and gradually add small amounts of milk (1-2 teaspoons at a time) until glaze reaches desired consistency. Drizzle glaze over warm muffins. Serve with lots of napkins.

Kids love these mini meatloaves.

Monday's Muffin: Monkey Bread Muffins — The Kitchenarian

Back to school is just around the corner. I know that in many places it has already started, but I still have a little bit of time. I haven’t even bought school supplies yet!

My youngest has already started soccer practice and I thought this would make a great treat for him when he got home. I’ve been hovering a bit over him because he is attending a new school this year. I keep asking him all these questions after practice about the other boys and if he likes it, and face it, he’s a boy, I don’t get much of a response. So I thought I might be able to bribe him for some conversation with these muffins!

I used to make monkey bread years ago. I don’t know why I ever stopped making it because it is so incredibly delicious and easy.  This recipe is a little different from my original recipe.  It uses refrigerated biscuits and it goes together in like 2 minutes! Well maybe three minutes, but you get the idea. The recipe is adapted from one I found at allrecipes.com

Oh, and if you are wondering how the bribery went, he loves the muffins and his new school.

Ingredients:

2 teaspoons cinnamon 2 teaspoons water

Preheat the oven to 375 degrees. Grease muffin cups of a standard muffin pan or fill with paper liners. Mix the white sugar and cinnamon together in a small bowl and set aside. Cut each biscuit into quarters. Roll each piece in the cinnamon sugar and place three in each muffin cup. Continue until all 12 cups are full. Scatter the remaining dough pieces in the muffin pans. You will not have the same number of biscuit pieces in each muffin. This is monkey bread; don’t sweat the math.

In a saucepan, melt the brown sugar, butter and water until bubbly. Make sure the sugar has melted and the consistency is smooth. Spoon the brown sugar sauce over each muffin cup. I reserved a very small amount of this sauce to drizzle over the muffins when they came out of the oven.  Bake for 10 to 2 minutes. Let stand 5 minutes before taking out of muffin pan. They will stay together better this way.

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