Monkey Bread Muffins

Monkey bread is a staple at my husband’s family holiday get togethers every year.

Every Christmas, we always know we’ll get our fill of monkey bread b/c T’s brother is the monkey bread master. He makes them in mini disposable foil loafs and gives them out as part of his Christmas gifts. Who doesn’t love edible gifts right? Monkey bread is like a pull apart cinnamon roll. Its just fun to eat!

My BIL’s recipe is very simple. He uses Pillsbury Cinnamon Rolls. You know what I am talking about right? Its the prepackaged dough that comes in the cylinder tube that you twist and pops open. No matter how many times I’ve opened a tube, I still jump when it *pops*! No laughing. I don’t diss Pillsbury Cinnamon Rolls. That’s some good stuff.

That’s why I was intrigued when I was flipping through my latest Everyday with Rachael Ray magazine and saw Monkey Bread Minis on page 57. I personally think “muffins” vs “minis” sounds cuter so I renamed it b/c I can. Its my blog! LOL. I immediately earmarked that page b/c I knew I wanted to try this scratch recipe vs my BIL’s tried and true prepackaged recipe.

(Recipe from Everyday w/ Rachael Ray | photos from me!)

Makes 12 muffins

INGREDIENTS

For muffins
1-1/2 sticks unsalted butter, chilled
3 tbsp maple syrup
1/3 cup + 2 tbsp granulated sugar
1/3 cup brown sugar
1 tbsp ground cinnamon
2 cups flour
1 tbsp baking powder
1/2 tsp salt
3/4 buttermilk, chilled

For icing
1 cup powder sugar
2 tbsp whole milk

INSTRUCTIONS

To make muffins—
Preheat oven to 425F.

In a small bowl microwave 4 tbsp butter and maple syrup at high power until melted, about 30 secs; stir. Set aside.

In another small bowl combine 1/3 granulated sugar, brown sugar and cinnamon. Set aside.

In a food processor, combine flour, baking powder, the remaining 2 tbsp granulated sugar and salt; pulse to combine. Cut the remaining 1 stick of butter into smaller pieces and pulse with flour mixture until course crumbs form. Pulse in the buttermilk until the dough just comes together.

Transfer to a lightly floured surface; pat into a 10 inch square. Quarter the dough, then cut each quarter into 16 equal pieces; roll into balls.

Ok not exactly a square, so sue me!

Dip each ball into the maple butter then dip in the sugar mixture. Place about 5 to 6 maple-sugar balls into the muffin cup and press to compact.

Bake until cooked through and golden, about 15-17 minutes. (Tent with foil if the tops darken too quickly.) Transfer muffin pan to rack and cool for 10 minutes. Using a knife; loosen the sides of the monkey bread; invert and serve warm.

To make icing—
Mix powder sugar and milk. Drizzle over the bread as it cools.

ENJOY! :)

Husband rating: A
He was a fan but forced himself not to go back for 2nds b/c he’s on a diet. *rolls eyes*

Wifey rating: A
I am not on a diet so I ate more than 1 (or 2 or 3). Mmmm… cinnamon-sugar goodness. Do I think its better than my BIL’s recipe? I’d say that its slightly better b/c of the scratch factor but to be honest scratch was alot more work than I originally thought for 12 muffins. If I were pressed for time, prepackaged is quicker, easier and tastes about the same.