Best Monkey Muffins Recipes

MONKEY MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, peanut butter, milk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Fold in chips., Fill greased or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining 1 tablespoon sugar. Bake until a toothpick inserted in the center comes out clean, 14-16 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

S'MORES MONKEY BREAD MUFFINS

Steps:

• Preheat oven to 375°. Line 12 muffin cups with foil liners., Using a sharp knife, cut each dinner roll into 4 pieces. In a shallow bowl, mix cracker crumbs and sugar. In a large microwave-safe bowl, microwave butter until melted. Dip 3 pieces of dough in butter, then roll in crumb mixture to coat; place in a prepared muffin cup. Repeat until all muffin cups are filled. Sprinkle tops with 3/4 cup chocolate chips and marshmallows., Toss remaining dough pieces with remaining butter, rewarming butter if necessary. Place 2 additional dough pieces in each cup; sprinkle with remaining chocolate chips., Bake until golden brown, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. Mix icing ingredients; spoon over tops. Serve warm.

LUNCH BOX CHEEKY MONKEY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a muffin pan with paper liners.
• Combine muffin mix, mashed bananas, and water in a medium bowl. Mix well. Stir in chocolate chips.
• Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

MONKEY BREAD MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Butter 6 muffin cups or line with paper muffin liners.
• Combine the apple pie spice and white sugar in a small bowl; roll the biscuit pieces in the mixture to coat. Divide the coated pieces between the prepared muffin cups.
• Combine the brown sugar, butter, and water in a small saucepan over medium heat; bring to a boil, stirring continuously. Allow the mixture to boil until the sugar is completely dissolved, 2 to 3 minutes. Spoon the mixture over the biscuit pieces.
• Bake in the preheated oven until golden, and the tops spring back when lightly pressed, 8 to 12 minutes.

DRUNK MONKEY MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the flour, baking soda, and salt together in a bowl; set aside.
• Beat the bananas, butter, and sugar with an electric mixer in a large bowl until smooth. Beat in the egg, vanilla extract, and whiskey. Mix in the flour mixture until just incorporated. Fold in the coconut and chocolate chips, mixing just enough to evenly combine. Pour into muffin pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MINI MONKEY BREAD MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• Place 24 mini cupcake liners in the cups of a mini-muffin pan. (Alternatively, use twelve 3-inch mini cast-iron pans.) With kitchen shears, cut each biscuit into 8 pieces. In a small bowl, combine the melted butter and maple syrup. In a separate bowl, mix together the sugar, pecans and cinnamon. Dip each biscuit piece in the maple-butter, and then roll it in the sugar mixture. Place 3 to 4 coated pieces in each muffin cup (or 5 to 6 pieces in each cast-iron pan), pressing to compact.
• Bake the muffins until browned, 15 to 17 minutes. Allow to cool in the pan for 5 minutes before removing to wire racks. Serve warm.

PRETZEL MONKEY MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Add the baking soda, kosher salt and 8 cups water to a wide pot and bring to a boil over high heat.
• Meanwhile, separate the biscuits and cut each one into quarters. Lightly flour a work surface and roll each portion of dough until flattened to about 3 inches. Spoon about 1 heaping teaspoon of the Cheddar into the center of each dough piece. Gather each dough piece around the filling and seal into a little ball.
• Working in batches, boil the dough balls, flipping once, until slightly puffed, about 30 seconds. Use a slotted spoon to transfer to the lined baking sheet.
• Beat the egg with 1 tablespoon water in a small bowl. Spray 8 cups of a 12-cup muffin tin with nonstick spray.
• Add 3 balls of dough to the bottom of each sprayed muffin cup. Top each with some of the remaining Cheddar (about 1 heaping teaspoon per muffin cup), then top with a fourth ball of dough, slightly off center. Brush generously with the egg wash and sprinkle with coarse salt.
• Bake until golden brown and puffed, about 15 minutes. Cool slightly before removing from the tin. Serve with honey mustard.

CHUNKY MONKEY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Puree bananas and dates in a food processor until smooth. Add almond butter, coconut flour, coconut oil, palm shortening, cocoa powder, baking soda, vanilla extract, and salt. Pulse to make a thick batter, scraping sides to fully incorporate ingredients.
• Spoon batter into prepared muffin cups, filling them 2/3 full. Toss chocolate chips and walnuts together in a small bowl, then sprinkle on top of each muffin, pressing them gently into tops.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.

MONKEY MUFFINS

Steps:

• Preheat your oven to 350 degrees F.
• Line your muffin tin with cupcake liners. In a small bowl, melt butter in the microwave. In a separate bowl, mix together cinnamon and sugar.
• Using a pair of clean kitchen scissors, cut each biscuit into 4-5 smaller pieces. You will have about 32-40 dough pieces total when you are finished.
• Dip each piece of dough in butter; making sure to cover the entire surface. Then roll the buttered dough around in the cinnamon and sugar mixture until it is completely covered. Place the cinnamon-covered piece of dough in a cupcake liner.
• Continue to dip each piece of dough in butter and then roll around in the cinnamon and sugar mixture. Place 3-4 pieces of dough in each muffin tin well, making about 10-15 muffins total.
• Place the muffins in the preheated oven and bake for 18-20 minutes, or until the muffins start to turn golden. You don't want to overbake them because then they will be hard and crunchy; but if you don't bake them long enough you might have uncooked dough in the center. Keep an eye on them while they cook and once they start to turn golden on top, they should be finished.
• Remove muffins from oven.
• In a mixing bowl, combine powdered sugar and milk and beat together with a whisk or electric mixer. If you want your frosting to be a little thicker, add in more powdered sugar. Use a spoon to drizzle frosting over the top of each muffin. Because the muffins are so hot, the frosting will absorb into the muffins fairly quickly, so feel free to top with more frosting if desired.
• Let the muffins soak up the frosting for a couple of minutes and then serve while the muffins are still warm. Enjoy!

EASY MONKEY BREAD MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.
• Mix white sugar and cinnamon together in a gallon-size resealable bag; add biscuits and toss to coat. Press coated biscuits into muffin cups, about 2/3 full.
• Heat brown sugar and margarine together in a saucepan over medium-low heat until melted, 3 to 5 minutes; pour over each biscuit muffin.
• Bake in the preheated oven until dough is cooked through, about 20 minutes.

CAKE BATTER MONKEY BREAD MUFFINS RECIPE - (4.4/5)

Steps:

• 1. Preheat oven to 375 degrees F. Liberally grease 8 cavities in a muffin pan and set aside. Meanwhile, melt the butter in a small bowl and add the vanilla; mix well and set aside. 2. In another small bowl, combine the cake mix and brown sugar. On a cutting board, separate each biscuit and cut into four pieces. 3. Working four pieces at a time, dip four pieces in the butter/vanilla mixture, coating completely. Using a fork, remove from the butter mixture and coat thoroughly in the cake mix mixture. Place four coated pieces into each muffin tin. Repeat until all eight tins are full. 4. Bake for approx. 12-15 minutes or until lightly golden and centers appear set. Do not overbake. Allow to cool slightly in the pan, about five minutes, before gently removing them with a butter knife (just run the knife along the edge of the cavity to gently pop them out). 5. Place a dollop of frosting on the tops of the still-warm muffins and sprinkle with rainbow jimmies. Or, if you prefer, zap the frosting for about 10 seconds until softened, then drizzle it on. These are best served warm, but can be reheated in the microwave for about 10-20 seconds and served within one day.

CHUNKY MONKEY MUFFINS

Steps:

• Preheat oven to 375°F Grease 9 muffin cups.
• In large bowl combine flour, sugar, baking powder, baking soda and salt.
• In small bowl beat oil and eggs together. Add bananas and vanilla.
• Add wet ingredients to flour mixture, stirring only until just blended. Stir in chocolate chips and walnuts (do not over mix).
• If batter is too dry, add another tablespoon vegetable oil. However, note that muffin batter should be on the thick, lumpy side.
• Fill muffin cups to about a 1/4 inches below the rim (about a scant ¼ cup batter per muffin cup).
• Bake for 18 to 22 minutes, or until golden brown and toothpick inserted into center comes out clean. Let stand several minutes before transferring to wire rack to cool.

SNICKERS N MILKY WAY MONKEY BREAD MUFFINS

Steps:

• 1. CUT EACH MUFFIN IN HALF N THEN EACH PIECE IN QUARTERS. WITH EACH SNACK SIZE CANDY BAR CUT EACH IN HALF ;) PLACE LINERS IN REG SIZE MUFFIN TINS....IF EXTRA U CAN MAKE MINI ONES BY HALVING ALL PIECES N USING 1/4 tsp of butter mixture ;)
• 2. IN A SMALL SAUCEPAN COMBINE N CONTINUALLY MIX BROWN SUGAR N BUTTER OVER LOW HEAT UNTIL SUGAR IS DISSOLVD.
• 3. IN A LARGE ZIPLOCK BAG COMBINE WHITE SUGAR N CINNAMON....ROUGHLY ROLL EACH PIECE OF BISCUIT N PUT IN BAG, ABOUT 15 at a time n SHAKE BAG LIGHTLY. PREHEAT OVEN TO 350
• 4. SPOON ABOUT A TEAS. OF BUTTER N SUGAR MIXTURE INTO EACH LINER. THEN PUT 3 PIECES OF DOUGH INTO EACH N THEN PLACE A PIECE OF EITHER SNICKERS OR MILKY WAY INTO EACH N PRESS LIGHTLY.
• 5. COVER EACH MUFFIN WITH THREE MORE LIL PIECES OF SUGAR ROLLD BISCUIT N LIGHTLY PRESS IN. NOW SPOON ABOUT A HALF TEASPOON BUTTER N BROWN SUGAR MIXTURE OVER EACH.
• 6. BAKE IN OVEN FOR 15 MINUTES OR UNTIL TOASTY N LIGHTLY BROWND, ONCE SLIGHTLY COOLD (5 MIN) place on paper towel to absorb some butter that comes thru PAPER liner)...THEN ENJOY :)

OHHHHH SO GOOD MONKEY BREAD MUFFINS

Steps:

• Preheat oven to 350 degrees and grease and prepare muffin tin.
• Separate tube of dough into 8 biscuits. Cut each into quarters.
• In a medium bowl, combine brown sugar, pudding mix, granulated sugar and cinnamon. Mix well.
• Coat each quarter in melted butter. Roll each quarter in the brown sugar mixture.
• Divide pieces evenly among 12 greased muffin cups. Pour remaining brown sugar mixture over each filled muffin cup.
• Bake 15 to 18 minutes. Using a spoon, carefully remove each muffin from muffin pan.
• Serve warm.

PUMPKIN MONKEY BREAD MUFFINS

Steps:

• Heat oven to 350°F. Insert a paper baking cup into each muffin well; set aside.
• In a medium bowl, mix granulated sugar, cinnamon, ginger, nutmeg, allspice, and cloves; set aside.
• Cut sliced biscuits in half. Cut Philadelphia Cream Cheese into ½-inch cubes. Insert 1 cube of cream cheese into the center of each biscuit dough. Using clean and dry fingertips, close the ends of the biscuit with a twist and a pinch to seal the ends together; reshape into a ball.
• Dip to coat each ball into the spice mixture, and place 3 balls into each muffin cup; set aside. In a 1-quart saucepan over low-medium heat, melt butter, pumpkin, and brown sugar together, mixing well until smooth and just combined, about 5 minutes.
• Drizzle 2 tablespoons of pumpkin caramel sauce over each muffin.
• Bake for 20 minutes or until the outside of muffins appear crisp and have browned. Allow muffins to cool in pan for 10 minutes before removing to cool to room temperature.
• Meanwhile, using an electric mixer on medium setting, beat remaining cream cheese until smooth. Switch the electric mixer to a low setting and add powdered sugar, vanilla, and 2 tablespoons of milk; continue to mix until well combined. Add an additional tablespoon of milk if a thinner consistency is desired. Drizzle glaze over muffins.

OHHHHH SO GOOD MONKEY BREAD MUFFINS

Steps:

• Preheat oven to 350 degrees and grease and prepare muffin tin.
• Separate tube of dough into 8 biscuits. Cut each into quarters.
• In a medium bowl, combine brown sugar, pudding mix, granulated sugar and cinnamon. Mix well.
• Coat each quarter in melted butter. Roll each quarter in the brown sugar mixture.
• Divide pieces evenly among 12 greased muffin cups. Pour remaining brown sugar mixture over each filled muffin cup.
• Bake 15 to 18 minutes. Using a spoon, carefully remove each muffin from muffin pan.
• Serve warm.

MONKEY BREAD MUFFINS

Steps:

• Heat oven to 375°F. Spray 6 regular-size muffin cups with cooking spray.
• In small bowl, stir together granulated sugar and cinnamon. Separate dough into 8 biscuits; cut each into 6 pieces. Roll biscuits pieces in sugar-cinnamon mixture. Place 8 biscuit pieces in each muffin cup.
• In 1-quart saucepan, heat butter, brown sugar and water to boiling, stirring constantly. Cook and stir about 2 minutes or until brown sugar is completely dissolved.
• Reserve 2 to 3 tablespoons caramel mixture for drizzling after baking. Spoon remaining caramel mixture over biscuit pieces in muffin cups.
• Bake 8 to 11 minutes or just until biscuit pieces are golden brown. Remove from muffin cups; drizzle with reserved caramel mixture. Serve warm.