These Monkey Bread Muffins are a sweet treat that will go perfect with your morning (or afternoon) coffee. Easy to make, and even easier to enjoy! Thanks to Seattle’s Best Coffee for sponsoring today’s conversation. All opinions are my own.
When it comes to coffee, true connoisseurs tend to have very distinct tastes and ideas about which coffee is the best. Me? I like a coffee that is smooth and rich, but not heavy or bitter. I don’t mind spending $5 on a fantastic cup of coffee once in a while as a treat, but most often I like brewing at home. I was thrilled with the Keurig was introduced with it’s individual K-Cups meaning I could brew just one cup – useful when you live alone or are the only one in the house who drinks coffee.
I am kind of picky when it comes to the brands I will drink. Seattle’s Best Coffee is, and always has been, a favorite contender. Lucky for me, I can always find it for a great price at my local grocery store, especially when it’s on sale. It definitely rivals my other favorites in price, sometimes being just a tad higher, but it’s so rich and smooth that Seattle’s Best Coffee is usually the brand that makes it into my cart.
My grandma, being the good European she was, enjoyed her afternoon coffee and treat. She was an avid baker, and we often enjoyed her amazing Zucchini Bread with our afternoon jolt. She loved a good, indulgent baked good, and I think these Monkey Bread Muffins would definitely fulfill her desire. Although she would probably make them from scratch…but I ain’t got time for that!
So I made them with biscuit dough. You know, the kind you find in the refrigerated section of your grocery store right next to the Crescents and the cookie dough? They are darn good and they make this recipe darn easy. The biscuits are cut into pieces and coated in a sweet cinnamon/sugar/butter/maple syrup mixture and then baked into a truly heavenly treat. I can just see my Oma dunking these little babies into her afternoon coffee and savoring every delicious bite.
- 12-ounce can biscuits
- 3 tablespoons maple syrup
- ¼ cup (½ stick) butter, melted
- ⅔ cup granulated sugar
- 1 tablespoon cinnamon
- Preheat oven to 375 degrees F. Line 11 muffin cups with cupcake liners. Set aside
- In a large bowl, combine maple syrup, butter sugar and cinnamon.
- Cut biscuits into fourths and place in the bowl. Using your hands, toss to coat the biscuit pieces with the butter mixture.
- Place 3 pieces in each lined muffin cup and press into the cups (finish with just 2 in the last cup).
- Bake at 375 degrees for 14-15 minutes. Cool slightly in the muffin pan, then transfer to wire racks. Serve warm.
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