Small Batch Peach Monkey Bread Muffins

Small Batch Peach Monkey Bread Muffins

Make your monkey bread individual and small batch with these easy peach monkey bread muffins! Biscuits made from scratch are shaped into monkey bread bites, coated with cinnamon sugar, and mixed with chunks of fresh peaches. Top the monkey bread muffins with homemade peach caramel for an extra peachy bite!

Prep Time15

Cook Time23

Total Time38

Course: Breakfast, Dessert

Cuisine: American

Servings: Muffins

Calories: 351kcal

Author: Erin Cernich

Equipment

Ingredients

1 large fresh peach, peeled and cut into small cubes 1/3 for the caramel, 2/3 for the muffins

Peach Caramel

¼ cup granulated sugar
1 ½ tablespoons unsalted butter
¼ teaspoon ground cinnamon

Monkey Bread

3 tablespoons cinnamon sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon granulated sugar
¼ teaspoon salt
3 tablespoons unsalted butter, cold
½ cup buttermilk, cold

Instructions

Peach Caramel

Make the peach caramel first - In a small saucepan (you can also use a small skillet), add the sugar
In a small saucepan (or skillet), add 1/3 of the peach cubes, sugar, and butter. Stir to combine. Cook over medium-low heat, stirring occasionally, until the sugar starts to caramelize and the peaches break down - about 5 minutes. Be careful not to overcook the caramel, otherwise it can burn and turn bitter. Stir in the cinnamon at the end.
1/4 cup granulated sugar, 1 ½ tablespoons unsalted butter, 1 large fresh peach, peeled and cut into small cubes
Let the caramel cool until ready to use. Either in the pan or transfer to a heatproof jar or container.
1/4 teaspoon ground cinnamon

Monkey Bread

In a small Ziploc bag, add the cinnamon sugar. If making homemade, a good ratio is 3/4 teaspoon of cinnamon to every 1 tablespoon of sugar. For this recipe, add 3 tablespoons of sugar to the baggie with 2 1/4 teaspoons cinnamon.
Preheat the oven to 375F degrees and adjust the oven rack to the middle position. Line a muffin pan with 4 cupcake liners, or grease the muffin wells.
The butter for the biscuits should be very cold. Cut the butter into small cubes and place in the freezer for about 5 minutes before making the biscuits. Tip - You can grate the butter (using a cheese grater) to get small butter pieces that are easier to mix in the dough.
In a medium mixing bowl, whisk together the flour, baking powder, sugar, and salt.
1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon granulated sugar
Add the cold butter cubes (or grated butter) and buttermilk. Use your hands or pastry cutter to cut the butter into the flour until you have small pea-size pieces. If you grated the butter, you can mix the dough with a wooden spoon. Mix just until all of the moisture has been absorbed by the flour. The dough will be scraggly and crumbly.
3 tablespoons unsalted butter, cold, 1/2 cup buttermilk, cold
Pour the dough onto a lightly floured work surface. Using your hands, form the dough into a rough rectangle. If the dough is sticky, sprinkle a little flour over the top. Fold the dough in half, and press into a rough rectangle again. Sprinkle more flour over the top as needed. Repeat. Fold and press the dough a total of 3 times to make fluffy, flaky biscuits.
With a rolling pin or your hands, press the dough into approximately a 6 x 6-inch square. Divide the dough into 4 equal pieces. Then divide each of those 4 pieces into 6 small pieces. Roll each small dough piece into a ball. Add a few dough balls to the bag with cinnamon sugar and toss to coat the dough.
3 tablespoons cinnamon sugar
Press 6 dough pieces into each muffin cup, layering the remaining peach cubes between each piece. Spoon 2 to 3 teaspoons of peach caramel over the top of each muffin. Sprinkle any of the leftover cinnamon sugar over each muffin. Tip - Use any extra caramel to drizzle over the muffins after they are baked.
1 large fresh peach, peeled and cut into small cubes
Bake for 20 to 23 minutes, until the muffins are golden brown and bubbly. Cool the muffins in the pan set on a wire cooling rack for 10 minutes, then remove from the pan. If you didn't use a muffin liner, run a knife around the edge of the muffin to release it from the pan. The muffins are best enjoyed slightly warm and the day they are baked!

Notes

Serving Size - This is a small batch recipe that is easily doubled.
Peach - It is optional to peel the peach. Additionally, you can swap in frozen peaches.
Size - You can make the monkey bread in any size you like. I have made smaller servings in a ramekin, mini bundt pans, and a 6-inch bundt pan.
Store-Bought Biscuits - You can easily swap in store-bought biscuits.
Storing - The monkey bread muffins can be covered and stored at room temperature for up to 3 days.
Reheating - Microwave for a few seconds, or reheat in the oven at 200F degrees.
Freezing - Wrap each monkey bread in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature.

Nutrition