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.
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
- 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. 😉
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:
Prep time 7 minutes
Cook Time 12 minutes
Total time 19 minutes
Serves 12 muffins
Calories 217 kcal
by Lil’ Luna
- 3/4 cup brown sugar
- 3 teaspoons cinnamon
- 8 cookies
- 5 tablespoons butter
- 1 tablespoon corn syrup
Preheat oven to 375 degrees. Grease muffin tins and set aside.
In a small bowl, combine brown sugar and cinnamon. shelved.
In another bowl, melt the butter, then add the corn syrup.
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.
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.
Remove from oven and let cool before attempting to remove from muffin tray.
Mix all frosting ingredients together and drizzle each muffin. enjoy!
Adapted from “The Organizer”