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Two Sisters Times Two, Serial #49 and Monkey Muffins

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Ahh–I’ve been to the mountaintop. Valentine’s Day. President’s Day long weekend. 150th post. Hazelnut and chocolate. Makes me kind of dewy-eyed just thinking about last week.

But you can’t stay on the mountaintop forever. Sometimes you have to come down into the valley where the rest of the weekends live. So I’m coming back down to earth to . . .

Monkey Muffins!!!!! 

Now that’s what I’m talking about!

Remember when you were a kid and your mom gave you a tube of store-bought biscuit dough and some brown sugar and butter and let you chop it all up and throw it into a bread pan and make monkey bread? (Yeah. Happened last week during the snow, didn’t it?)

Well,this is a grown-up version of that tried and true childhood recipe. First of all, you don’t use store-bought dough but make these biscuits from scratch (just like the little old lady on the fast-food joint’s TV ad). And then you make a brown sugar syrup to work its way into all the nooks and crannies of the biscuit dough. Then you top it all off with a sugar glaze–to give these Monkey Muffins a grown-up sweetness.

And there you have it. Life down in the valley ain’t so bad after all. Might have to stay here awhile.

monkey muffins

Monkey Muffins

For biscuits:

1 cup all-purpose flour

1 1/2 Tablespoons plus 1/4 cup granulated sugar, divided

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup milk

3 Tablespoons unsalted butter, melted

For brown sugar syrup:

1/3 cup brown sugar, packed

3 Tablespoons unsalted butter, melted

1 teaspoon ground cinnamon

For glaze:

1/4 cup powdered sugar

1/4 teaspoon vanilla extract

1-2 teaspoons milk

Preheat your oven to 350 degrees. Grease 6 standard size muffin cups, and set aside.

In a large mixing bowl, whisk together the all-purpose flour, 1 1/2 tablespoons granulated sugar, baking powder, and salt. Stir in the milk and 3 tablespoons melted butter until ingredients are just combined. Do not over mix! The dough will be very wet.

Put 1/4 cup granulated sugar in a bowl. Using a spoon, scoop 1 teaspoon ball of biscuit dough at a time, and roll each in the granulated sugar. Place 4-5 balls in each greased muffin cup.

In a separate mixing bowl, whisk together the brown sugar, 3 tablespoons melted butter, and cinnamon together. Divide mixture between 6 muffin cups, pouring on top of dough balls.

Bake the muffins in your preheated oven for 18-22 minutes, or until golden brown. Allow the muffins to cool in the pan for 10 minutes. Remove to a wire rack to continue cooling.

Meanwhile, make the glaze by combining the powdered sugar, vanilla, and 1 teaspoon of milk. If you want the glaze to be thinner, mix in one more teaspoon of milk. Serve muffins warm with the glaze drizzled over top. Store any leftover muffins in an airtight container.

Makes 6 muffins.

monkey bread muffins

{Adapted from Cooking Classy}

Two Sisters Times Two, Serial #49, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #49, text © Jeffrey Anderson


About Elaine

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