fullsizerenderAre you looking for the perfect, irresistible breakfast companion or dessert to bring along to your next gathering? Look no further. After contemplating countless recipes across the internet, I have mastered the perfect monkey bread muffin!

Serves: 6 (or 2, depending on how ambitious you are feeling)
Prep & Cook time: About 30 minutes


  • ¼c. granulated sugar
  • 1½ tsp. ground cinnamon
  • 1 can (16.3 oz.) Pillsbury™ Grands™ Buttermilk refrigerated biscuits
  • ¼ c. Sun-Maid® raisins
  • ¼ c. Nestle® Toll House® Semi-Sweet Mini Morsels
  • ¼ c. butter
  • 2/3 c. packed brown sugar
  • 2 tsp. water


  1. Heat oven to 375°F. Spray six large-size muffin cups with non-stick baking/cooking spray. Liners are not necessary.
  2. In a small bowl, combine granulated sugar and cinnamon.
  3. Separate dough into the eight biscuits. Cut each into six pieces.
  4. Toss biscuit chunks in the sugar-cinnamon mixture, and place eight pieces of dough in each muffin cup. Sprinkle chocolate chips and raisins directly into the muffin cups while placing the dough.
  5. In a small saucepan, heat butter until melted. Stir in brown sugar and water, and bring to a boil. Constantly stirring, cook for about two minutes or until sugar is completely dissolved.
  6. Spoon the caramel mixture over each of the muffin cups.
  7. Bake 11-14 minutes or until biscuit pieces are lightly toasted brown and those untouched by the caramel are slightly crispy.
  8. Allow to cool slightly, to avoid muffins falling apart. Remove from tin, and serve warm.