These muffins are quite possibly the best thing I’ve ever eaten! I love sitting down with a warm Monkey Bread Muffin when I need a moment to pause life. You’ll want to take in everything this muffin has to offer as you pull apart one of its delicate, tender, fluffy, buttery, crystallized sugar-and-cinnamon-coated pieces and gently bite into it. While luxurious, Monkey Bread Muffins are also super kid-friendly. Kids LOVE pulling each little bite from the muffin and popping them into their mouths! I created these muffins because I was craving Monkey Bread and didn’t have the traditional bundt pan. I know many monkey bread recipes use store-bought biscuit dough, but I wanted these to be from scratch—isn’t everything that much better when it’s made from scratch? For the dough base, I started a very similar dough to the one I used for my 15 Minute Donuts from Scratch and I think it’s perfect. You can always use canned dough in a pinch (it’s always useful to keep some in the fridge!). I won’t lie, when I first pulled these out of the oven the presentation wasn’t what I was looking for. For me, presentation is an important part of good food, so I thought “hmm what can I do to make them pretty? Ah, yes indeed, glaze!” It adds a delicate touch to these delightful muffins. Enjoy, try not to eat the whole pan at once, because warm Monkey Bread Muffins are heavenly. Pro Tip: don’t wash your muffin pan until you’ve eaten all those delicious cinnamon sugar chips off of it, yum!
