Apple season will be starting soon! My family and I love fresh apples, and always make lots of delicious apple desserts, like this quick and easy recipe for Apple Monkey Bread Muffins.
Monkey Bread is tasty, but a traditional recipe makes too much for our family of five. So I decided to reduce the recipe and change it up by making it in muffin tins. I like to make individually size desserts because I find we are much less likely to over indulge when the serving size is obvious!
The muffins are simple to make, since they use refrigerated biscuits as a base. I cut the biscuits into pieces, and then coated the pieces and a chopped up apple with cinnamon and sugar. Then I put it all in a muffin tin and topped it off with melted butter and brown sugar.
The butter and brown sugar caramelize as the muffins bake, and make a gooey, delicious muffin.
One can of refrigerated biscuits made 8 muffins, perfect for a family dessert, with a few left over for the next day.
- 1/3 cup white sugar
- 2 teaspoon cinnamon
- 1 can refrigerated biscuits
- 1 apple
- 1/2 cup butter
- 1/2 cup brown sugar
Preheat the oven to 350 F.
Grease the cups of a muffin tin with cooking spray.
Mix the white sugar and cinnamon in a gallon sized re-closeable bag.
Separate the biscuits, and cut each into 6 to 8 pieces and add to the bag.
Peel, core and dice the apple, and add the apple pieces to the bag. Shake it well to distribute the cinnamon and sugar over the biscuit pieces and apple.
Melt the butter in the microwave, and stir in the brown sugar.
Add a spoonful of the butter mixture to the bottom of 8 muffin cups.
Add the biscuit and apple pieces to the 8 muffin cups and press them down.
Spoon the remaining butter mixture over the top.
Bake for 15 minutes, until the biscuit pieces start to brown.
Invert the muffin tin onto a plate and serve the monkey bread muffins.
Nutrition facts are estimates.