Monkey Bread Muffins-Trisha Yearwood

Contributed By: Kay Davis


1 12-ounce can biscuits (10 in each can)
3 tablespoons Hot Maple Syrup (
1/4 cup (1/2 stick) butter, melted
2/3 cup sugar
1 tablespoon ground cinnamon
1/2 cup finely chopped pecans


Preheat the oven to 375F.
Place cupcake liners in 12 muffin cups.
With kitchen shears, cut each biscuit into
4 pieces.
In a small bowl, combine the maple syrup and melted butter.
In a separate bowl, mix the sugar, cinnamon, and chopped pecans.
Dip each biscuit piece into the maple butter, and roll in the sugar mixture.
Place 3 or 4 coated pieces
in each muffin cup, pressing to compact.
Bake the muffins for 15 to 17 minutes. Allow to cool in the pan for 5 minutes before removing to wire racks. Serve warm.

NOTE: To make traditional monkey bread, grease all surfaces of a 10-inch tube pan.
Drop the coated biscuit pieces evenly inside the tube pan. Pour the maple butter
over the biscuits and bake at 350F for 40 to 45 minutes. Let the bread stand for
5 minutes before turning out onto a cake plate. Pull off one lump at a time.
Serves 12

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