Cinnamon Pull-Apart Monkey Bread Muffins

For a cozy breakfast with your morning coffee or a sweet finish to the day, these Easy Monkey Bread Muffins are a delightful crowd-pleaser. They capture the buttery, cinnamon-sweet flavor of classic monkey bread but are baked in individual muffin portions for an easy, shareable treat.

I grew up on monkey bread—who can resist buttery, cinnamon-coated bites made from flaky biscuit dough? To make this recipe a little different and easier to serve, these muffins use biscuit pieces coated in a maple-coconut sugar sauce and baked in a muffin tin. The combination of maple syrup and coconut sugar gives a warm, balanced sweetness without relying on refined white or brown sugar.

Ingredients

• Nonstick cooking spray (or use a silicone muffin tin)
• 1 stick unsalted butter (substitute vegan butter for dairy-free)
• 1/3 cup pure maple syrup
• 1/4 cup coconut sugar
• 1 tablespoon ground cinnamon
• Pinch of salt
• One 16-ounce can flaky biscuits (8-count; any brand you prefer)

Step-by-step

Step One: Make the butter sauce

Preheat the oven to 350°F. If you’re using a metal muffin tin, spray nine wells with nonstick cooking spray; a silicone pan will not need spraying. In a microwave-safe bowl, combine the butter and maple syrup and heat in short bursts (about 20 seconds at a time) until the butter has just melted. Whisk until smooth, then stir in the coconut sugar, ground cinnamon, and a small pinch of salt until the mixture is well combined and smooth. Pour one tablespoon of the sauce into each of the nine prepared muffin wells, tipping the pan slightly so the sauce coats the bottom evenly.

Step Two: Cut and coat the biscuits

Open the can of flaky biscuits and cut each biscuit into nine even cubes. Place the pieces in the bowl with the remaining butter-maple sauce and toss gently until every piece is coated. Pack the coated biscuit pieces into each muffin well about three-quarters full; press lightly so the pieces stick together. There may be a little sauce left in the bowl—drizzle it evenly over the filled muffin wells.

Step Three: Bake and enjoy

Bake the muffins until golden brown and cooked through. In a standard metal muffin tin, this usually takes about 20 minutes. If you are using a larger or thick silicone pan, baking may take closer to 30 minutes. After baking, cool the muffins in the pan for about 5 minutes. Run a small rubber spatula or butter knife around the edges to loosen them, then lift the muffins out gently.

Serve warm for the best texture and flavor—these are especially good with a pat of extra butter or a light drizzle of additional maple syrup. They’re perfect for weekend breakfasts, brunch gatherings, or as a portable dessert.

Recipe Card

• Total time: 30 minutes (approx.)
• Servings: 9 muffins

Full Instructions

1. Preheat the oven to 350°F and prepare a muffin tin with nonstick spray if using metal.
2. In a medium microwave-safe bowl, melt the butter and maple syrup together, whisking until smooth. Add coconut sugar, cinnamon, and a pinch of salt; whisk until smooth.
3. Pour about 1 tablespoon of the sauce into each muffin well and swirl to coat the bottoms.
4. Cut each biscuit into nine cubes. Toss the biscuit pieces in the remaining sauce until evenly coated.
5. Pack the coated biscuit pieces into the muffin wells about 3/4 full. Drizzle any remaining sauce over the tops.
6. Bake until golden and no longer doughy in the center: roughly 20 minutes for a metal tin, up to 30 minutes for a large silicone pan.
7. Cool in the pan for 5 minutes, then loosen the edges and remove the muffins carefully.

Notes and Tips

• Nonstick note: If you’re using a traditional metal muffin tin, spray each of the nine wells well with nonstick spray. A silicone muffin pan often doesn’t need spraying and makes removal easier.
• Sweetener swaps: Maple syrup and coconut sugar give a warm, caramel-like flavor. You can substitute with regular brown sugar and a little extra butter if needed, but the maple/coconut combo is what makes this version distinct.
• Dairy-free option: Use vegan butter and the recipe remains dairy-free.
• Storage: Store cooled muffins in an airtight container at room temperature for up to two days, or freeze individually wrapped for longer storage. Reheat briefly in a warm oven or microwave before serving.
• Serving ideas: These muffins are delicious plain, with a smear of butter, or paired with yogurt and fresh fruit for brunch.

There you have it—Easy Monkey Bread Muffins that are simple to make and full of comforting, cinnamon-maple flavor. They’re an accessible twist on a classic, offering individual portions that are great for families, brunches, or sharing with friends.

Want more recipes like this one? Try these titles:

Pumpkin Spice Streusel Muffins

Paleo Zucchini Bread

Grain-Free Pumpkin Loaf

Easy Paleo Banana Nut Muffins