Saturday, August 20, 2011

Saturdays with Rachael Ray: Monkey Bread Muffins

I'm so glad I'm posting this recipe on a Saturday, because that gives you the perfect opportunity to make these for breakfast tomorrow morning. And believe me, you absolutely should make them. They're so delicious, and perfect with a cup of coffee.

I thought these monkey bread muffins were such a clever idea. They have all the same flavors as traditional monkey bread, but they seem much more accessible than the traditional version since they're baked in muffin cups. The one problem I had with these was a pretty obvious one: They stuck to the pan. So if you make them, just be sure you're really generous with the cooking spray.

Spicy, sweet, toasty and warm -- these are the perfect breakfast treat.

Don't forget to check out Taste and Tell's Saturdays with Rachael Ray for more delicious recipes!

Monkey Bread Muffins

1 1/2 sticks (6 ounces) unsalted butter, chilled 
3 tablespoons maple syrup 
1/3 cup plus 2 tablespoons granulated sugar 
1/3 cup brown sugar 
1 tablespoon ground cinnamon 
2 cups flour
1 tablespoon baking powder 
1/2 teaspoon salt 
3/4 cup buttermilk, chilled

1. Position a rack in the bottom third of the oven and preheat to 425 degrees. In a small bowl, microwave 4 tablespoons butter and the maple syrup at high power until melted, 30 seconds; stir. In a small bowl, stir together 1/3 cup granulated sugar, the brown sugar and the cinnamon. 

2. In a food processor, combine the flour, baking powder, the remaining 2 tablespoons granulated sugar and the salt; pulse to combine. Cut the remaining 1 stick chilled butter into small pieces and pulse with the flour mixture until coarse crumbs form. Pulse in the buttermilk until the dough just comes together. Transfer to a lightly floured work surface; pat into a 10-inch square (the dough will be sticky). Quarter the dough, then cut each quarter into 16 equal pieces; roll into balls.

3. Dip each ball in the maple butter, then coat with the sugar mixture. Place 5 to 6 coated balls into each muffin cup and press to compact.

4. Bake until cooked through and golden, 15 to 17 minutes (tent with foil if the tops darken too quickly). Transfer the muffin pan to a rack and cool for 10 minutes. Using a knife, loosen the sides of the monkey bread; invert onto a platter, then turn right side up. Serve warm.


newlywed said...

Looks great! I love the idea of making monkey bread as muffins...portion control is my friend :)

Monica H said...

We shared Monkey bread on the same day- how fun!

Yes, I agree. It's totally perfect for Sunday breakfast.

Katie said...

Oh, yum! I could definitely go for one of these on a weekend morning.

Taste and Tell said...

Being the muffin love that I am, I have got to try these!! What a brilliant idea!