Banana Chocolate Chip Muffins

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Banana chocolate chip muffins are always a good idea.

Probably my favorite way to use up overripe bananas, these muffins are moist, easy on the sugar because they’re already sweet from the bananas, and chocolatey. They’re simple enough to make that even my 2 year old can help make them.

We love them because they make sure our older bananas don’t go to waste and sourdough discard gets used up. This recipe also doesn’t require dirtying a bowl just to mash bananas. Often banana recipes instruct to mash bananas separately before adding into the already-mixed wet ingredients. Here, the bananas are mashed then the wet ingredients are added right in to the banana bowl.

Muffins require no fancy tools beyond a muffin tin. Muffins are my go-to for a quick bake with tasty results.

Use up sourdough discard

As mentioned above, muffins are a great way to use up sourdough discard. I find using up to 1/2 cup keeps the taste and texture subtle. Otherwise up to 1 cup discard can be used, although the taste will be more pronounced and the texture of the muffins will start to get a bit more bread like.

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Banana Chocolate Chip Muffins

Makes about 12 muffins

Ingredients:

  • 1 3/4 cup / 210g flour

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 3/4 cup / 128g mini chocolate chips, plus more for topping

  • 3-4 very ripe bananas

  • 1/2 cup / 113g oil

  • 1/2 cup / 100g sugar

  • 1 egg

  • 1 tsp / 5g vanilla extract

  • up to 1/2 cup / 125g sourdough discard, optional

Directions:

Oven preheated to 375°F / 190°C. 1 muffin pan greased or lined with muffin liners.

  1. In a medium bowl, whisk together flour, baking soda, salt, and chocolate chips.

  2. In a large bowl, mash bananas. Add oil, sugar, egg, vanilla, and discard, if using. Mix well.

  3. Add dry ingredients to wet ingredients, mixing until just moistened. Don’t over-mix.

  4. Scoop batter into prepared muffin pan, filling until just about even with pan. Sprinkle with additional chocolate chips, if desired.

  5. Bake for 17-19 minutes, or until muffins no longer look wet and toothpick inserted in center comes out clean. Remove from pan and cool.

Jenny’s Notes:

  • Depending on size of bananas and if sourdough discard is used, this recipe may make a bit more than 12 muffins.

Banana Chocolate Chip Muffins
Yield 12
Author
Prep time
20 Min
Cook time
19 Min
Total time
39 Min

Banana Chocolate Chip Muffins

Moist banana chocolate chip muffins are lightly sweet with pops of chocolate, perfect for breakfast, a snack, or on the go. This recipe is quick and easy with the option of using sourdough discard.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Oven preheated to 375°F / 190°C. 1 muffin pan greased or lined with muffin liners.
  2. In a medium bowl, whisk together flour, baking soda, salt, and chocolate chips.
  3. In a large bowl, mash bananas. Add oil, sugar, egg, vanilla, and discard, if using. Mix well.
  4. Add dry ingredients to wet ingredients, mixing until just moistened. Don’t over-mix.
  5. Scoop batter into prepared muffin pan, filling until just about even with pan. Sprinkle with additional chocolate chips, if desired.
  6. Bake for 17-19 minutes, or until muffins no longer look wet and toothpick inserted in center comes out clean. Remove from pan and cool.

Notes

  • Depending on size of bananas and if sourdough discard is used, this recipe may make a bit more than 12 muffins.

Nutrition Facts

Calories

274

Fat

13 g

Sat. Fat

3 g

Carbs

35 g

Fiber

2 g

Net carbs

33 g

Sugar

11 g

Protein

3 g

Sodium

215 mg

Cholesterol

15 mg

Nutritional information is approximate. Based on 1 muffin if recipe makes 12, not including sourdough discard.

best ever easy banana chocolate chip muffins,
breakfast, snack
American
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Favorite Blueberry Muffins

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My favorite blueberry muffin recipe, right here! It is my go to, super easy recipe.

I love these because they only dirty one bowl and one measuring cup. In fact, even though I primarily use a scale for baking, this is one recipe I always use a measuring cup for some of the liquids because it’s so simple, and takes into consideration that eggs can vary in size while keeping liquids consistent. If you’re wondering what I mean, you’re just going to have to read the recipe below. :)

Read: Why You Should Use a Baking Scale

These muffins are also very versatile for making different kinds of muffins, chocolate chip, raspberry, almond poppyseed, and on and on. I really only use different muffin base recipes when they have elements that change the composition, like banana, pumpkin, peanut butter, etc.

My kids are little and muffins make for great snacks, breakfasts, lunches, or whenever! This recipe is also easy and quick enough for when they want to help, which tends to slow the process wayyyy down. Ah, I love my eager little helpers.

Use up some sourdough discard

These muffins are also fabulous for using up some sourdough discard. In fact, with my sourdough habit and my children’s love for muffins, I’ve probably been making this recipe 1-2 times per week recently! A blueberry muffin for you, and a lemon poppyseed muffin for you!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe inspired by Inspired Taste

Favorite Blueberry Muffins

Makes about 12 muffins

Ingredients:

  • 2 cups / 240g all-purpose or pastry flour

  • 1/2 cup / 100g sugar

  • 1 Tbsp baking powder

  • 1/2 tsp salt

  • 1/2 cup / 113g oil

  • 1 egg

  • 2 tsp / 10g vanilla extract

  • about 1/2 cup / 119g milk

  • generous 1 cup fresh or frozen blueberries

  • up to 1/2 cup / about 100g sourdough discard, optional

Directions:

Oven 400°F / 205°C. Grease a 12 cup muffin pan or line with muffin liners.

  1. In a large bowl, whisk together flour, sugar, baking powder, and salt.

  2. In an at least 2 cup measuring cup, add oil, egg, and vanilla. Add milk until mixture reaches the 1 1/4 cups measure line, this should be around 1/2 cup of milk.

  3. Add milk mixture to dry ingredients along with sourdough discard if using, stirring until just combined. Gently fold in blueberries.

  4. Fill muffin cups almost all the way full. Bake in preheated oven for 15-20 minutes or until tops are springy, no longer wet looking, and/or a toothpick inserted into the center comes out clean.

Jenny’s notes:

  • If using frozen fruit, add to batter frozen, don’t thaw first. Muffins made with frozen fruit may need a couple minutes more in the oven than muffins made with fresh fruit.

  • If weighing ingredients or you don’t have a measuring cup handy, you can add the wet ingredients to another bowl instead, just add 1/2 cup / 119g milk.

  • Muffins make a great vessel for sourdough discard! I like using about 1/2 cup for a recipe this size, it’s a decent chunk out of my ever-growing discard jar, without the sourdough flavor being too strong. I’ve added 1 cup before, but at that point the sourdough flavor starts becoming more pronounced and you may start getting more than a dozen muffins.

  • Buttermilk can be substituted for the milk. Batter will be slightly thicker.

  • To jazz up the muffins, you can sprinkle the tops with coarse or granulated sugar before baking, if desired.

Favorite Blueberry Muffins
Yield 12
Author
Prep time
15 Min
Cook time
20 Min
Total time
35 Min

Favorite Blueberry Muffins

My favorite easy blueberry muffin recipe: Soft, tender muffins with pops of blueberry.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Oven 400°F / 205°C. Grease a 12 cup muffin pan or line with muffin liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In an at least 2 cup measuring cup, add oil, egg, and vanilla. Add milk until mixture reaches the 1 1/4 cups measure line, this should be around 1/2 cup of milk.
  4. Add milk mixture to dry ingredients along with sourdough discard if using, stirring until just combined. Gently fold in blueberries.
  5. Fill muffin cups almost all the way full. Bake in preheated oven for 15-20 minutes or until tops are springy, no longer wet looking, and/or a toothpick inserted into the center comes out clean.

Notes

  • If using frozen fruit, add to batter frozen, don’t thaw first. Muffins made with frozen fruit may need a couple minutes more in the oven than muffins made with fresh fruit.
  • If weighing ingredients or you don’t have a measuring cup handy, you can add the wet ingredients to another bowl instead, just add 1/2 cup / 119g milk.
  • Muffins make a great vessel for sourdough discard! I like using about 1/2 cup for a recipe this size, it’s a decent chunk out of my ever-growing discard jar, without the sourdough flavor being too strong. I’ve added 1 cup before, but at that point the sourdough flavor starts becoming more pronounced and you may start getting more than a dozen muffins.
  • Buttermilk can be substituted for the milk. Batter will be slightly thicker.
  • To jazz up the muffins, you can sprinkle the tops with coarse or granulated  sugar before baking, if desired.

Nutrition Facts

Calories

224.88

Fat

10.62 g

Sat. Fat

1.09 g

Carbs

26.35 g

Fiber

2.6 g

Net carbs

23.74 g

Sugar

1.9 g

Protein

4.34 g

Sodium

251.77 mg

Cholesterol

14.86 mg

Nutritional information is approximate. Based on 1 muffin, including sourdough discard.

sourdough discard recipe, best ever blueberry muffins, favorite muffin base recipe
breakfast, dessert, bread
American
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Whole Wheat Peanut Butter Muffins

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Do you like my snowman liners? :)

Do you like my snowman liners? :)

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Muffins are great, aren’t they? So American and so versatile. They can be savory or sweet and just about any flavor you could desire. They can be calorie bombs or nutrition bombs. These Whole Wheat Peanut Butter Muffins are actually pretty good for you, considering how delicious they are.

The sugar content is low, only whole wheat flour is used, and they’re rich in peanut butter and chocolate!

Sometimes I think muffins don’t get the recognition they deserve. Each country has its specialty and maybe of all the things that my country could’ve invented I would’ve chosen croissants or pastries, but muffins have their place on the table for sure! I am not ashamed.

The world is a beautiful place full of diverse people, traditions, and food.  The beauty of the age we live in is how accessible it has become to travel.  You no longer have to rely on magazines and other people's experience, or weigh the cost of time it takes to get places and the chance of death as you voyage on a ship or whatnot.  Even if you remain right where you are, chances are the other people around you are coming and going.  The world is opening up more and more, we are no longer isolated from each other.  We are exposed to different ways of thinking, culture, languages, ideals.  Sometimes we agree, and sometimes we don't, and as long as we know how to do those two things humbly and lovingly, it can be a beautiful thing.  Even when it seems the disagreements outweigh the agreements, there will always be one thing we have in common: Food. 

Never underestimate the power of food.  We can thank France for flaky, buttery pastries, crepes, chocolate mousse, and baguettes, Italy for pizza, pasta, gelato, and panettone, Germany for pretzels and bratwurst, Greece for Gyros and tzatziki, the middle east for hummus, falafel, tabbouleh, baba ganoush, pita, and shawarma, Turkey for Turkish delight and baklava, Japan for sushi, China for wontons, spring rolls, and dumplings, Ireland for Shepherd's pie, Mexico for tacos, burritos, and enchiladas, Canada for Poutine, U.S. for macaroni and cheese, apple pie, s'mores, buffalo wings, jambalaya, annnnnnd muffins. 

Basically, while the French are making pastries, Americans are making muffins.  Hm.  That's fine.  Taking two days to make something does not necessarily mean it will be automatically better.  (In this case, however, I think it does.)  But we don't always have the luxury of taking two days to make pastries when the fancy strikes.  Life and work happens.  Enter the humble muffin.  Simple, humble, delicious, and quick to whip up.  It has its place in the kitchen.

They tend to get a bad rap for being high in calories, unhealthy, and associated with muffin tops.  I promise, their sole intent in life is not give you a muffin top.  Poor muffins.  I am here today to show you that muffins can be nutritious, not 500 calories a pop, and enjoyable to make.  I hope I don't have to tell you they are also enjoyable to eat.  Especially these ones. :)

Recipe adapted from Culinary Adventures in the Kitchen

Whole Wheat Peanut Butter Muffins

12-14 muffins

Ingredients:

  • 2 1/4 cups / 270g whole wheat or white whole wheat flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 3 Tbsp / 42g oil

  • 1/4 cup / 61g yogurt

  • 1/2 cup / 100g brown sugar

  • 3/4 cup / 195g peanut butter

  • 2 tsp vanilla extract

  • 2 eggs

  • 1 cup / 237g buttermilk

  • 1 cup / 175g chocolate chips

Directions:

Oven 375°F / 190°C.  Muffin tin lined with cupcake liners or greased.  You may need two pans.

  1. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. 

  2. In the bowl of a stand mixer, combine oil, yogurt, and brown sugar.  Add peanut butter and mix until incorporated.  Add the eggs one at a time, scraping down sides of bowl as needed. 

  3. Add 1/3 of flour mixture to the stand mixer, mixing just until combined.  Add half of the buttermilk, again mixing until just combined.  Repeat with another third of the flour, the remaining half of the buttermilk, and finally the last third of flour.  Gently stir in 3/4 cup / 130g chocolate chips with a spoon or spatula. 

  4. Fill muffin cups 3/4 full, and sprinkle remaining 1/4 cup / 44g chocolate chips over the tops. 

  5. Bake until lightly golden around the edges and/or a toothpick inserted near the center comes out clean, about 16-18 minutes. 

Jenny's Notes:

  • Whole wheat flour is not necessarily healthier than white whole wheat flour, they are simply different kinds of wheat.  Whole wheat flour is a red wheat, which gives it the darker color and slightly heavier texture.  Think of it like a Granny Smith apple and a Macintosh Apple, they are different varieties of apple but equally nutritious for you. 

  • Using either plain yogurt or a sweetened yogurt like vanilla is fine in this recipe. 

  • These muffins are not overly sweet, (I think they're perfect for breakfast so you don't start your day with a sugar coma) so feel free to up the sugar if you prefer sweeter muffins. 

Whole Wheat Peanut Butter Muffins
Yield 12-14 Muffins
Author
Prep time
30 Min
Cook time
18 Min
Total time
48 Min

Whole Wheat Peanut Butter Muffins

Lightly sweet, whole wheat peanut butter muffins with a healthy sprinkling of chocolate chips.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Oven 375°F / 190°C. Muffin tin lined with cupcake liners or greased. You may need two pans.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  3. In the bowl of a stand mixer, combine oil, yogurt, and brown sugar. Add peanut butter and mix until incorporated. Add the eggs one at a time, scraping down sides of bowl as needed.
  4. Add 1/3 of flour mixture to the stand mixer, mixing just until combined. Add half of the buttermilk, again mixing until just combined. Repeat with another third of the flour, the remaining half of the buttermilk, and finally the last third of flour. Gently stir in 3/4 cup / 130g chocolate chips with a spoon or spatula.
  5. Fill muffin cups 3/4 full, and sprinkle remaining 1/4 cup / 44g chocolate chips over the tops.
  6. Bake until lightly golden around the edges and/or a toothpick inserted near the center comes out clean, about 16-18 minutes.

Notes

Whole wheat flour is not necessarily healthier than white whole wheat flour, they are simply different kinds of wheat. Whole wheat flour is a red wheat, which gives it the darker color and slightly heavier texture. Think of it like a Granny Smith apple and a Macintosh Apple, they are different varieties of apple but equally nutritious for you. Using either plain yogurt or a sweetened yogurt like vanilla is fine in this recipe. These muffins are not overly sweet, (I think they're perfect for breakfast so you don't start your day with a sugar coma) so feel free to up the sugar if you prefer sweeter muffins.

Nutrition Facts

Calories

329.90

Fat

17.53 g

Sat. Fat

4.88 g

Carbs

39.14 g

Fiber

4.20 g

Net carbs

34.95 g

Sugar

18.61 g

Protein

9.13 g

Sodium

328.68 mg

Cholesterol

32.10 mg

Nutritional information is approximate and based on 12 servings.

muffins,snack,nutritious, chocolate chips, whole wheat, dark chocolate, peanut butter, buttermilk,yogurt
Breakfast, Bread
American
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Pumpkin Sticky-Bun Muffins

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In the midst of all the political upheaval, here is a little reprieve from the chaos to focus on the important things in life: pumpkin and autumn.  This is all I am going to write today, you have plenty of other lengthy essays from one political stand point or another to read at your leisure, you don't need another one from me.  You're welcome.  Go and make these Pumpkin Sticky-Bun Muffins in peace.

On another note, today’s recipe features nuts, namely, pecans and walnuts. If you’d like to get your mind off of politics and instead learn all about walnuts and how nutritious they are, click here!

Montreal, Canada

Montreal, Canada

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Recipe adapted from Southern Living

Pumpkin Sticky Buns

Makes 24 + a few extra

Ingredients:

I used walnuts in this batch

I used walnuts in this batch

  • 2 cups / 250g pecans or walnuts, or a mixture

  • 1/2 cup / 113g butter (1 stick), melted

  • 1/2 cup / 100g brown sugar

  • 2 Tbsp / 40g maple syrup

  • 2 cups / 256g whole wheat flour

  • 1 1/2 cups / 180g all-purpose flour

  • 2 1/2 cups / 500g sugar

  • 1 tsp cinnamon

  • 3/4 tsp cloves

  • 3/4 tsp nutmeg

  • 1/2 tsp ginger

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 15 oz / 425g can pumpkin purée

  • 3/4 cup / 168g oil

  • 4 eggs

Directions:

Oven 350°F / 170°C.  Grease 2 12-cup muffin tins.

  1. Arrange pecans or walnuts evenly on a baking sheet.  Bake for about 10 minutes or until fragrant and slightly darker in color. 

  2. In a small bowl combine butter, brown sugar, and maple syrup.  Evenly distribute among the 24 muffin cups, putting about a tsp of the mixture in each.  Sprinkle evenly with toasted pecans and set aside.

  3. In a large bowl combine flours, sugar, spices, baking soda, and salt.  Make a well in the center of the dry ingredients.

  4. In another medium bowl beat together pumpkin, oil, eggs.  Pour this mixture into the well in the dry ingredients, stirring just until moistened and combined.  Spoon batter over pecans in muffin tins, filling about 2/3 full. 

  5. Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.

  6. Immediately run a knife around the edge of the muffins to loosen and invert pan onto a wire rack or counter to remove muffins.  If you wait too long the muffins will stick to your pans.  

Jenny's Notes:

  • This recipe makes extra batter, you may choose to make more pumpkin muffins, or grease a bread pan and make pumpkin bread.  Extras muffins or bread can always be frozen for a later date. 

  • I don't recommend using paper liners for this recipe.  However, to help with the clean up, be sure to immediately remove muffins from pans and soak pans in hot soapy water.

Pumpkin Sticky-Bun Muffins
Yield 26-28
Author
Prep time
40 Min
Cook time
35 Min
Total time
1 H & 15 M

Pumpkin Sticky-Bun Muffins

Whole wheat pumpkin muffins made with a sticky, gooey caramel and nut topping.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Oven 350°F / 170°C. Grease 2 12-cup muffin tins.
  2. Arrange pecans or walnuts evenly on a baking sheet. Bake for about 10 minutes or until fragrant and slightly darker in color.
  3. In a small bowl combine butter, brown sugar, and maple syrup. Evenly distribute among the 24 muffin cups, putting about a tsp of the mixture in each. Sprinkle evenly with toasted pecans and set aside.
  4. In a large bowl combine flours, sugar, spices, baking soda, and salt. Make a well in the center of the dry ingredients.
  5. In another medium bowl beat together pumpkin, oil, eggs. Pour this mixture into the well in the dry ingredients, stirring just until moistened and combined. Spoon batter over pecans in muffin tins, filling about 2/3 full.
  6. Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.
  7. Immediately run a knife around the edge of the muffins to loosen and invert pan onto a wire rack or counter to remove muffins. If you wait too long the muffins will stick to your pans.

Notes

This recipe makes extra batter, you may choose to make more pumpkin muffins, or grease a bread pan and make pumpkin bread. Extras muffins or bread can always be frozen for a later date. I don't recommend using paper liners for this recipe. However, to help with the clean up, be sure to immediately remove muffins from pans and soak pans in hot soapy water.

Nutrition Facts

Calories

323.77

Fat

18.03 g

Sat. Fat

3.58 g

Carbs

39.27 g

Fiber

2.73 g

Net carbs

36.55 g

Sugar

24.87 g

Protein

4.10 g

Sodium

179.52 mg

Cholesterol

37.96 mg

Nutritional information is approximate. Based on 26 servings.

pumpkin sticky buns, cinnamon, pumpkin spice, nutmeg, cloves, pecans, walnuts, caramel, fall recipe, whole wheat pumpkin muffins
breakfast, brunch, snack, dessert
American
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Monkey Bread Muffins

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Last Updated August 21, 2024

You might be familiar with Monkey Bread: soft, cinnamon and sugar bread that tears apart and is oh, so good? You might also know it as Monkey Puzzle Bread. Or its more literal name Pull-Apart Cinnamon Sugar Bread. Or individual pieces of heaven. Or as we call it, Plucketts.

While apparently no one can decide on a name, what everyone is unanimous on is how delicious Monkey Bread is. There is no yeast in Monkey Bread, just baking powder, making for a quick and satisfying baking adventure.

What’s special about this recipe is that instead of being baked in a bundt or other larger pan, these are assembled in a muffin pan, making for individual Monkey Bread Muffins!

The dough comes together in a matter of minutes, then shaped into lots of small balls that are rolled in sugar, and placed in a muffin pan. Melted butter and brown sugar gets drizzled all over before baking, seeping into all those cracks and crevices, which helps to make these easy to pull apart when eating. Finally, a simple glaze finishes off these little treats.

What’s in a name?

Honestly, I have no idea why it's sometimes called monkey bread in the first place. There is no banana involved, and as far as I know a monkey didn't invent the recipe. Maybe people act like monkeys when they eat it? Not to mention we haven’t even gotten through all of its possible names yet.

This and similar recipes are also called Bubble bread, African coffee cake, Hungarian coffee cake, sticky bread, Pinch-Me Bread, Pluck-Its, or even Monkey Brains. Because that last one sounds SO appetizing. A quick Google search has brought me to the conclusion that many people are also confused as to why it's called Monkey Bread, but might be so named because the bread resembles monkeys in a barrel (but does it?), monkeys like to pick at things, or it resembles the bark of the monkey puzzle tree. I guess we shall remain shrouded in mystery, and continue to make up even more names for it as we go along. For now, I’ll just stick with Monkey Bread.

On to the recipe!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Cooking Classy

Monkey Bread Muffins

Makes 12 muffins

Ingredients:

For the Muffins

  • 2 cups + 2 Tbsp / 255g flour

  • 1 Tbsp / 12g sugar

  • 1 Tbsp / 14g baking powder

  • 1/2 tsp / 3g salt

  • 1/2 cup / 120g buttermilk or sour milk*

  • 1/3 cup / 79g milk

  • 5 Tbsp / 70g oil

  • 1/2 cup / 100g sugar

  • 5 Tbsp / 70g butter, melted

  • 2/3 cup / 133g brown sugar

  • 2 tsp cinnamon

For the Glaze (optional)

  • 1/2 cup / 60g powdered sugar

  • 1 Tbsp / 15g milk

Directions:

Make the Muffins

Oven preheated to 350°F / 177°C.

  1. Lightly grease a muffin pan or line with liners (preferably grease-proof.) 

  2. In a large bowl, whisk together flour, 1 Tbsp sugar, baking powder, and salt.  Add both milks and oil to flour mixture.  Stir with a fork until just combined. Over mixing = dense muffins. 

  3. Place 1/2 cup / 100g sugar in a bowl or container with a lid.  Scoop out roughly one tsp of dough, round into a ball shape with your palms, and plop into the sugar,. Repeat until you have an even layer of balls in the sugar. Place on lid and gently shake to coat with sugar. Place sugar-coated balls in muffin pan, about six in each cup. Repeat scooping, rolling, and sugar-coating with remaining dough.

  4. In a small bowl, whisk together melted butter, brown sugar, and cinnamon. Pour evenly over each muffin. Place muffin pan on a baking sheet and bake for 17-19 minutes, or until lightly golden-brown and they no longer look doughy. 

  5. Remove from oven and allow to cool at least 15 minutes before removing from pan so they don't fall apart. Run a knife around the edge of each muffin to loosen.

Make the Glaze

  1. In a small bowl or measuring cup, whisk together powdered sugar and milk.  Using a spoon, lightly drizzle each muffin with glaze. 

Jenny's Notes:

  • *If you don't have buttermilk, sour milk can be substituted. For every 1 cup milk add 1 Tbsp lemon juice or apple cider vinegar. Stir and let sit for a minute before using. This works with regular milk, nut milks, and most other milk alternatives. 

  • When first mixed, the batter may seem wet but it quickly becomes scoop-able. Something about baking powder doughs tend to be this way, they seem too wet when it first comes together, then within a matter of seconds it seems fine.

  • The glaze is optional, mostly depending on if you want that finished look and how sweet you like your monkey muffins. You may notice the actual dough is just lightly sweet, only 1 Tbsp of sugar. The brown sugar butter mixture that gets poured over is what makes these sweet and rich. I personally don’t think they need to be sweeter beyond that, but I do like the glazed/finished look.

Monkey Bread Muffins
Yield 12
Author
Prep time
30 Min
Cook time
19 Min
Total time
49 Min

Monkey Bread Muffins

Individual serving pull-apart cinnamon sugar bread made in muffin tins. Sticky, sweet, and satisfying, it's hard to eat just one!
Cook modePrevent screen from turning off

Ingredients

For the Muffins
For the Glaze (optional)

Instructions

Make the Muffins
  1. Oven preheated to 350°F / 177°C.
  2. Lightly grease a muffin pan or line with liners (preferably grease-proof.)
  3. In a large bowl, whisk together flour, 1 Tbsp sugar, baking powder, and salt. Add both milks and oil to flour mixture. Stir with a fork until just combined. Over mixing = dense muffins.
  4. Place 1/2 cup / 100g sugar in a bowl or container with a lid. Scoop out roughly one tsp of dough, round into a ball shape with your palms, and plop into the sugar,. Repeat until you have an even layer of balls in the sugar. Place on lid and gently shake to coat with sugar. Place sugar-coated balls in muffin pan, about six in each cup. Repeat scooping, rolling, and sugar-coating with remaining dough.
  5. In a small bowl, whisk together melted butter, brown sugar, and cinnamon. Pour evenly over each muffin. Place muffin pan on a baking sheet and bake for 17-19 minutes, or until lightly golden-brown and they no longer look doughy.
  6. Remove from oven and allow to cool at least 15 minutes before removing from pan so they don't fall apart. Run a knife around the edge of each muffin to loosen.
Make the Glaze
  1. In a small bowl or measuring cup, whisk together powdered sugar and milk. Using a spoon, lightly drizzle each muffin with glaze.

Notes

  • *If you don't have buttermilk, sour milk can be substituted. For every 1 cup milk add 1 Tbsp lemon juice or apple cider vinegar. Stir and let sit for a minute before using. This works with regular milk, nut milks, and most other milk alternatives. 
  • When first mixed, the batter may seem wet but it quickly becomes scoop-able. Something about baking powder doughs tend to be this way, they seem too wet when it first comes together, then within a matter of seconds it seems fine.
  • The glaze is optional, mostly depending on if you want that finished look and how sweet you like your monkey muffins.

Nutrition Facts

Calories

289.12

Fat

11.45 g

Sat. Fat

3.84 g

Carbs

41.19 g

Fiber

0.83 g

Net carbs

40.35 g

Sugar

17.7 g

Protein

2.95 g

Sodium

258.48 mg

Cholesterol

14.78 mg

Nutritional information is approximate, based on 1 muffin if recipe makes 12.

monkey bread muffins, individual serving cinnamon sugar pull-apart bread, monkey brain muffins, mini plucketts, cinnamon bubble bread, African coffee cake, Hungarian coffee cake, sticky bread, Pinch-Me Bread, Pluck-Its
dessert
American
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