Description
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).
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 20g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
