Monkey Bread Muffins
Monkey Bread Muffins takes around 45 minutes from beginning to end. This recipe makes 20 servings with 278 calories, 6g of protein, and 6g of fat each. For 49 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Plenty of people really liked this breakfast. 391 person were impressed by this recipe. This recipe from The Faux Martha requires sea-salt, light brown sugar, unbleached flour, and filo dough. Overall, this recipe earns a not so outstanding spoonacular score of 27%. Similar recipes are Monkey Bread Muffins, Monkey Bread Muffins, and Monkey Bread Muffins.
Servings: 20
Ingredients:
3/4 c. buttermilk, warmed to 110°
1 c. confectioners' sugar
3 large eggs
Sweet Dough
2 tsp. ground cinnamon
1 c. packed light brown sugar
2 tbsp. milk
1 1/4 tsp. salt
dash of sea salt
1/4 c. sugar
Glaze
4 1/4 c. all-purpose unbleached flour
6 tbsp. unsalted butter, melted and cooled
1 envelope (2 1/4 tsp.) instant or rapid rise yeast
Equipment:
whisk
bowl
plastic wrap
dough scraper
muffin tray
kugelhopf pan
oven
Cooking instruction summary:
Make the Sweet Dough. Add a pinch of sugar to the warmed buttermilk. Add yeast and allow to proof for 5 minutes until foamy. (Click here to watch how to proof yeast.)Whisk together melted butter and eggs.Combine 4 cups of the flour, sugar, and salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the yeast mixture and the egg mixture, and mix until the dough comes together, about 2 minutes.Increase the mixer speed to medium and knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes more flour is needed, add the remaining 1/4 cup of flour one tablespoon at a time until the dough clears the side of the bowl but sticks to the bottom.Turn the dough out onto a clean surface and knead by hand to form a smooth, round ball. Place dough in lightly oiled bowl (or not—I never oil my bowl) and wrap tightly with plastic wrap. Let rise in a warm draft free place until doubled in size.Make the Sweet Cinnamon Mixture. After dough has doubled in size, mix dry ingredients together in a small bowl. Melt butter in a separate bowl. Line muffin tins with liners or set out bundt pan.Turn the dough out onto a lightly floured surface or a Silpat. Using a bench knife, cut the dough into 60 equal pieces. Roll into balls.Dip each ball in butter and sweet cinnamon mixture. Place 3 dough balls per muffin tin or place in bundt pan.Cover and let rise until doubled in size, 1 to 1 1/2 hours. (If making ahead of time, forgo the second rise and place the rolls in the fridge. Allow for second rise in the morning before baking.)Adjust oven rack to middle position and heat oven to 350°. Bake 25-30 if baking a bundt or 15-20 minutes if baking muffin style._Make the Glaze._Whisk together ingredients until well combined.Allow muffins or bundt to cool for 5-10 minutes before icing.Serve warm.
Step by step:
1. Make the Sweet Dough.
2. Add a pinch of sugar to the warmed buttermilk.
3. Add yeast and allow to proof for 5 minutes until foamy. (Click here to watch how to proof yeast.)
4. Whisk together melted butter and eggs.
5. Combine 4 cups of the flour, sugar, and salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the yeast mixture and the egg mixture, and mix until the dough comes together, about 2 minutes.Increase the mixer speed to medium and knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes more flour is needed, add the remaining 1/4 cup of flour one tablespoon at a time until the dough clears the side of the bowl but sticks to the bottom.Turn the dough out onto a clean surface and knead by hand to form a smooth, round ball.
6. Place dough in lightly oiled bowl (or not—I never oil my bowl) and wrap tightly with plastic wrap.
7. Let rise in a warm draft free place until doubled in size.Make the Sweet Cinnamon
8. Mixture. After dough has doubled in size, mix dry ingredients together in a small bowl. Melt butter in a separate bowl. Line muffin tins with liners or set out bundt pan.Turn the dough out onto a lightly floured surface or a Silpat. Using a bench knife, cut the dough into 60 equal pieces.
9. Roll into balls.Dip each ball in butter and sweet cinnamon mixture.
10. Place 3 dough balls per muffin tin or place in bundt pan.Cover and let rise until doubled in size, 1 to 1 1/2 hours. (If making ahead of time, forgo the second rise and place the rolls in the fridge. Allow for second rise in the morning before baking.)Adjust oven rack to middle position and heat oven to 350°.
11. Bake 25-30 if baking a bundt or 15-20 minutes if baking muffin style._Make the Glaze._
12. Whisk together ingredients until well combined.Allow muffins or bundt to cool for 5-10 minutes before icing.
13. Serve warm.
Nutrition Information:
covered percent of daily need
