Blueberry Monkey Bread Muffins

Photo by Cecelia H.
Adapted from crazyforcrust.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

11

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

11

servings

Adapted from crazyforcrust.com

Ingredients

  • 1

    can Pillsbury Grands! Blueberry Biscuits

  • 1/3

    cup granulated sugar

  • 3/4

    teaspoon cinnamon, divided

  • 1/2

    cup butter, melted

  • 1/4

    cup brown sugar

  • 1/2

    cup white chocolate chips

  • 1

    tablespoon shortening (Crisco)

Directions

1.Preheat oven to 350F. Spray 11 cavities of a muffin tin with cooking spray. 2.Open your can of biscuits and cut each into 4 pieces. Add the pieces, granulated sugar, and 1/2 teaspoon cinnamon to a large ziploc bag. Seal and shake to cover the biscuits with the cinnamon sugar. 3.Stir the brown sugar and remaining 1/4 teaspoon cinnamon into the melted butter. Spoon a little bit into each of the muffin cavities (using all the butter mixture). Press biscuit pieces evenly into each muffin cavity. 4.Bake for about 10-13 minutes, until the tops are golden and the center is no longer doughy (gooey). Cool slightly, then remove from pan. 5.Meanwhile, melt white chocolate chips and shortening in a microwave safe bowl. Drizzle onto muffins and serve. (I put my drizzle in a sandwich bag and cut off the tip to drizzle the lines, but you can just use it like frosting if you prefer.)

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