Baobab Muffins Only 5 Ingredients! !
Baobab Muffins Only 5 Ingredients! !
If you love monkey bread, you’ll love these monkey bread muffins! They’re easy to put together and ready to eat in under 20 minutes.
Monkey Bread Muffins are a great snack or a weekend morning treat and are always gone in minutes! Pair these sweet treats with breakfast pizza, strawberry oatmeal smoothie, or healthy egg muffins for a complete breakfast.
Mini Baobabs
When it comes to baking, there’s nothing worse than finding a recipe that looks so delicious, but when you read the instructions, you know it’s going to take way too much time! I love finding recipes that don’t take up all my time, like the real recipe for Simple Monkey Bread Muffins I tried today.
If you’ve ever eaten monkey bread (or sticky bread as some people call it), you know how delicious they are. These muffins are like bite-sized monkey bread! Even better, they’re even faster than making a whole plate of monkey bread, and they’re made in individually sized portions.
These muffins only require the usual ingredients on hand. I always seem to have a can of Grands Biscuits in my freezer, so I think we’ll be making them more often. They are really delightful and so easy to put together! Whether you eat them for breakfast, use them as a side dish, or make them into dessert, cinnamon sugar is sure to blow your mind!
How to Make Monkey Bread in a Muffin Tin
The cookies themselves only require five ingredients:
- canned biscuits
- brown sugar
- Cinnamon
- butter
- corn syrup
Cut + jacket. Cut cookies into quarters, coat with butter and corn syrup, then dip them into the cinnamon/sugar mixture.
bake. Bake for 12 minutes, turn off the oven, and let the muffins rest for a few more minutes to slightly crisp up.
glaze. Serve hot with a glaze (made from powdered sugar, butter, vanilla, and milk) on the baobab muffins. They taste best served warm with a glass of cold milk, but we’re pretty sure they’ll be enjoyed no matter how you enjoy them. đ
Tips + Storage Information
To save some time and make cleanup easier, you can using cupcake liners in your muffin tin instead of oiling them.
pizza knife It works like a charm when cutting cookie dough for a recipe like this.
shop Place leftover muffins on a plate, cover with plastic wrap or place in a Ziploc bag, and store on the counter for 24 hours or in the refrigerator for a few days.
freeze Any leftovers in a Ziploc freezer bag or airtight container will keep for up to 6 months. It is best to heat in the microwave for 20-30 seconds before serving.
For more muffin recipes, check out:
Course breakfast
American food
Prep time 7 minutes
Cook Time 12 minutes
Total time 19 minutes
Serves 12 muffins
Calories 217 kcal
by Lil’ Luna
Baobab
- 3/4 cup brown sugar
- 3 teaspoons cinnamon
- 8 cookies
- 5 tablespoons butter
- 1 tablespoon corn syrup
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Preheat oven to 375 degrees. Grease muffin tins and set aside.
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In a small bowl, combine brown sugar and cinnamon. shelved.
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In another bowl, melt the butter, then add the corn syrup.
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Remove cookies from package and cut each into 6 pieces. Dip the pieces into the butter mixture, then dip them in the cinnamon sugar, completely covering each one.
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Place four pieces into each cup greased muffin tin. Bake for 12 minutes, then turn off the oven and let stand for a few more minutes. This gave them a little crunch without overcooking them.
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Remove from oven and let cool before attempting to remove from muffin tray.
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Mix all frosting ingredients together and drizzle each muffin. enjoy!
Adapted from “The Organizer”