These muffins are incredibly easy to make using store-bought biscuit dough, and they offer the perfect balance of gooey chocolate, tart cherries, and warm cinnamon. Because they’re baked in muffin tins, they’re already portioned and ideal for sharing, parties, or on-the-go treats. They also make a unique and irresistible addition to holiday spreads or weekend brunches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Refrigerated biscuit dough
Granulated sugar
Ground cinnamon
Unsalted butter (melted)
Brown sugar
Semi-sweet chocolate chips
Maraschino cherries or canned cherry pie filling (chopped if using whole cherries)
Nonstick cooking spray
Directions
Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with nonstick cooking spray.
Cut each biscuit into small bite-sized pieces (about quarters).
In a bowl, mix granulated sugar and cinnamon. Toss the biscuit pieces in the cinnamon sugar to coat.
In a separate bowl, combine melted butter and brown sugar until smooth.
Layer a few sugared biscuit pieces in each muffin cup. Add a few chopped cherries and chocolate chips, then continue layering until the cups are nearly full.
Spoon a bit of the butter-sugar mixture over each muffin.
Bake for 18–22 minutes, or until the muffins are golden brown and cooked through.
Allow to cool in the pan for 5–10 minutes, then gently remove and serve warm.
Servings and timing
This recipe makes 12 muffins. Preparation time: 15 minutes Cooking time: 20 minutes Cooling time: 10 minutes Total time: 45 minutes
Variations
Use dark chocolate chunks or white chocolate chips for a different flavor.
Add chopped nuts (like pecans or walnuts) for extra crunch.
Replace cherries with dried cranberries or fresh raspberries.
Add a cream cheese glaze or drizzle with icing sugar for a bakery-style finish.
Make mini muffins for bite-sized party treats (reduce bake time accordingly).
Storage/Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, microwave individual muffins for about 15–20 seconds until warm and gooey. These muffins can also be frozen for up to 1 month. Thaw in the fridge overnight and reheat before serving.
FAQs
Can I use homemade dough instead of biscuit dough?
Yes, any enriched dough (like brioche or yeast dough) will work, though prep time will be longer.
Can I use fresh cherries?
Yes, pitted and chopped fresh cherries can be used, but be sure to drain excess juice to avoid sogginess.
Do I need to grease the muffin pan if I’m using liners?
It’s best to grease even if using liners, as the sugary mixture can cause sticking.
Can I make these muffins in advance?
Yes, you can assemble the muffins a few hours ahead and refrigerate until ready to bake.
Can I use chocolate chunks instead of chips?
Absolutely. Chocolate chunks melt beautifully and add extra richness.
How do I prevent the muffins from falling apart?
Let them cool for a few minutes before removing from the pan to allow the syrup to set slightly.
Can I double the recipe?
Yes, simply double all the ingredients and use two muffin pans, or bake in batches.
Are these muffins very sweet?
Yes, they’re sweet and rich, perfect for dessert or a special occasion breakfast.
What’s the best way to serve them?
Serve warm as-is, or top with a drizzle of glaze, whipped cream, or a scoop of vanilla ice cream.
Can I make this in a bundt pan instead?
Yes, you can layer all ingredients in a greased bundt pan and bake for 35–40 minutes for a full monkey bread version.
Conclusion
Chocolate Cherry Monkey Bread Muffins are a deliciously sticky, pull-apart treat that combines the flavors of chocolate, cherries, and cinnamon in a fun muffin form. They’re easy to prepare, customizable, and sure to please any crowd. Whether for breakfast, dessert, or just because, these gooey muffins are a sweet way to elevate your baking game.
Chocolate Cherry Monkey Bread Muffins are gooey, pull-apart treats made with cinnamon-sugar coated biscuit dough, cherries, and chocolate chips, baked into perfectly portioned muffins. Ideal for breakfast, dessert, or special occasions.
Ingredients
2 cans refrigerated biscuit dough (about 16 oz total)
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted
1/3 cup brown sugar
1/2 cup semi-sweet chocolate chips
1/2 cup maraschino cherries or cherry pie filling, chopped
Nonstick cooking spray
Instructions
Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with nonstick cooking spray.
Cut each biscuit into quarters to create bite-sized pieces.
In a bowl, mix granulated sugar and cinnamon. Toss biscuit pieces in the mixture to coat evenly.
In a separate bowl, mix melted butter and brown sugar until smooth.
Layer a few sugared biscuit pieces into each muffin cup. Add some chopped cherries and chocolate chips. Repeat layering until muffin cups are nearly full.
Spoon about 1 teaspoon of the butter-sugar mixture over each muffin.
Bake for 18–22 minutes, or until muffins are golden and cooked through.
Allow muffins to cool in the pan for 5–10 minutes. Gently remove and serve warm.
Notes
Use dark or white chocolate chips for variation.Add chopped pecans or walnuts for crunch.Substitute cherries with dried cranberries or raspberries.Top with a cream cheese glaze or icing sugar drizzle.Make mini muffins by using a mini muffin tin (reduce baking time).
