Monkey Bread Muffins
Soft, sweet, and perfectly gooey, these homemade monkey bread muffins bring all the classic flavor you love into an easy, grab-and-go treat. Great for breakfast or a quick snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar Divided into two parts.
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- 1 large Nature's Yoke egg
- ⅓ cup Nature's Yoke unsalted butter melted.
- 1 teaspoon vanilla extract
- 2 tablespoons cinnamon sugar 1 tablespoon sugar + 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or butter.
- In a large mixing bowl, whisk together the flour, ½ cup sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Cover and chill in the fridge for best rising results.
- In a separate bowl, combine the remaining ½ cup of sugar with the cinnamon.
- Take small pieces of the muffin batter and roll them into balls (about 1 inch in diameter). If using nuts, you can add them as you roll the dough balls.
- Dunk each ball into the cinnamon-sugar mixture, ensuring they are coated well.
- Place 3 to 4 balls into each muffin cup, filling them about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a cooling rack.
- Enjoy the muffins warm or at room temperature, optionally drizzling with a glaze made from powdered sugar and milk for extra sweetness.
