monkey bread muffins

monkey bread muffins

Monkey bread is usually baked in a large tube pan and served by pulling off a “lump” of bread at a time. My niece Ashley tried this idea for making monkey bread in individual servings by downsizing the biscuit pieces and using our Hot Maple Syrup in the mix. The muffins are a lot cuter and less messy!
SERVES 12

1 12-ounce can biscuits (10 in each can)
3 tablespoons Hot Maple Syrup
¼ cup (½ stick) butter, melted
⅔ cup sugar
1 tablespoon ground cinnamon
½ cup finely chopped pecans

Preheat the oven to 375°F.
Place cupcake liners in 12 muffin cups. With kitchen shears, cut each biscuit into 4 pieces. In a small bowl, combine the maple syrup and melted butter. In a separate bowl, mix the sugar, cinnamon, and chopped pecans. Dip each biscuit piece into the maple butter, and roll in the sugar mixture. Place 3 or 4 coated pieces in each muffin cup, pressing to compact (see Note). Bake the muffins for 15 to 17 minutes. Allow to cool in the pan for 5 minutes before removing to wire racks. Serve warm.
NOTE: To make traditional monkey bread, grease all surfaces of a 10-inch tube pan. Drop the coated biscuit pieces evenly inside the tube pan. Pour the maple butter over the biscuits and bake at 350°F for 40 to 45 minutes. Let the bread stand for 5 minutes before turning out onto a cake plate. Pull off one lump at a time