These Butterscotch Monkey Bread Muffins are so good with coffee in the mornings or great for a snack with milk. They keep for several days and reheat in the microwave.
2 (7.5 ounce) cans Pillsbury buttermilk biscuits
1/2 stick butter or 4 tablespoons or 1/4 cup, melted
1 cup brown sugar
2 teaspoons ground cinnamon
2 butterscotch chips for each half biscuit
Chopped walnuts or pecans
Roll out each biscuit flat, cut in half, add 2 butterscotch chips to each half biscuit and roll into ball with your hands. Combine cinnamon and brown sugar in a shallow dish or pan. Dip each dough ball into melted butter and then roll in cinnamon and sugar mixture. Place cupcake papers in regular sized muffin tin, add 4 dough balls to each paper. If you have any cinnamon mixture or butter left over just sprinkle or drizzle over muffins. Sprinkle with chopped nuts. Bake in preheated 400 degree oven for 20 to 25 minutes. Makes 10 muffins. Enjoy!
Note: You could make small muffins and only use 3 of the dough balls in each one. I have done both and we like the larger ones better. You can experiment with this recipe and have fun with it. Use peanut butter chips, chocolate chips, etc. Add chopped apples or pieces of fruit. Kids love making these!
If you like this recipe, you might also like my easy recipe for Beignets.
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