What is it about Monkey Bread (aka Pull-Apart Bread) that I find so fascinating? Is it because it's so easy to make and taste delicious?
Probably. I mean how can you mess up a recipe that basically involves baking a dough tossed in a Sugar Cinnamon mixture?
The wife and I always feel guilty when I make a traditional Monkey Bread in a bundt pan because we feel obligated to eat the whole thing.
Well, this is how I solved that problem. Make Maple Syrup Monkey Bread Muffins! The process is really no different than making a traditional Cinnamon Sugar Monkey Bread in a bundt pan, just a few minor tweaks.
The challenging part is dividing the dough into equal parts to fill the muffin cups as equally as possible. In my experience, cans of biscuits come in either 12 oz or 16 oz sizes. Doesn't really matter which you use as long as you end up with roughly 3 same-sized pieces of dough in each muffin cup.
Let me tell you something, you will not believe just how good these muffins taste! The Maple Syrup really adds a nice touch to the muffins. If you let these muffins cool down before serving, you will end up with a nice chewy sweet candy-like bottom.
For more great recipes with Maple Syrup, I suggest you check these recipes out:
📋 Gather your Ingredients
You will need the following ingredients to make this Maple Syrup Monkey Bread Muffins recipe (see recipe card for quantities): Biscuits, Maple Syrup, Unsalted Butter, White Sugar and Ground Cinnamon.
🥣 How to make Maple Syrup Monkey Bread Muffins
Preheat oven to 375°F. Line muffin cups with cupcake liners. Set aside.
In a large bowl, combine maple syrup, butter, sugar, and cinnamon.
Cut biscuits dough to achieve 36 pieces. Form a ball with each piece of dough. Using your hands, coat each piece in the cinnamon-sugar mixture.
Place 3 pieces in each lined muffin cups and gently press into the cups. Bake for 15 minutes. Cool slightly in the muffin pan, then transfer to wire rack. Serve warm if desired.
Maple Syrup Monkey Bread Muffins
- Muffin Pan
- 1 Can Biscuits
- 3 tablespoon Maple Syrup
- ¼ Cup Unsalted Butter, Melted
- ⅔ Cup White Sugar
- 1 tablespoon Ground Cinnamon
- Preheat oven to 375F. Line muffin cups with cupcake liners. Set aside.
- In a large bowl, combine maple syrup, butter, sugar, and cinnamon.
- Cut biscuits dough to achieve 36 pieces. Form a ball with each piece of dough. Using your hands, coat each piece in the cinnamon sugar mixture.
- Place 3 pieces in each lined muffin cups and gently press into the cups. Bake for 15 minutes. Cool slightly in the muffin pan, then transfer to wire rack. Serve warm if desired.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
These muffins are great. Better than making it in a bundt baking dish for me as there are only 2 people in the house. So tasty and we just love them.