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blueberry monkey bread muffin on white plate with drizzle
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Blueberry Monkey Bread Muffins

Servings 11
Author Dorothy Kern

Ingredients

  • 1 can Pillsbury Grands! Blueberry Biscuits
  • 1/3 cup granulated sugar
  • 3/4 teaspoon cinnamon divided
  • 1/2 cup butter melted
  • 1/4 cup brown sugar
  • 1/2 cup white chocolate chips
  • 1 tablespoon shortening Crisco

Instructions

  • Preheat oven to 350F. Spray 11 cavities of a muffin tin with cooking spray.
  • Open your can of biscuits and cut each into 4 pieces. Add the pieces, granulated sugar, and 1/2 teaspoon cinnamon to a large ziploc bag. Seal and shake to cover the biscuits with the cinnamon sugar.
  • Stir the brown sugar and remaining 1/4 teaspoon cinnamon into the melted butter. Spoon a little bit into each of the muffin cavities (using all the butter mixture). Press biscuit pieces evenly into each muffin cavity.
  • Bake for about 10-13 minutes, until the tops are golden and the center is no longer doughy (gooey). Cool slightly, then remove from pan.
  • Meanwhile, melt white chocolate chips and shortening in a microwave safe bowl. Drizzle onto muffins and serve. (I put my drizzle in a sandwich bag and cut off the tip to drizzle the lines, but you can just use it like frosting if you prefer.)