Suburban Sweets: Monkey Muffins


When my children were very young, they attended a summer day camp where they swam, played games and, on occasion, baked.  This, surprisingly (well, maybe not-surprisingly, given our family’s thing for baking), was their favorite part of camp.  They loved working in the kitchen and then indulging in their self-made desserts afterwards.  A take on monkey bread, this was their favorite camp recipe and is a cinch to make, thanks to the store-bought biscuit dough.  Over the years, I have tweaked the original recipe to lessen the sugar/butter content.  I also added some flaxseed, which gives the muffins some fiber and makes them a winner for moms and kids alike.  Despite my adjustments, I will always be grateful to that simple little camp and this simple little recipe for reminding me how young my kids once were, and how euphoric a little cinnamon and sugar could make them.

Suburban Sweets: Monkey Muffins

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 25 minutes

Yield: 12 muffins

Suburban Sweets: Monkey Muffins


  • 1 (16 ounce) can refrigerated biscuit dough (like Pillsbury Grands Homestyle Original)
  • 3 tablespoons of melted butter combined with 2 tablespoons of milk in a bowl
  • ¼ cup white sugar combined with ¼ cup dark brown sugar in a bowl
  • ¼ cup cinnamon combined with 2 tablespoons ground flax seed in a bowl (Note: the flax seed is optional)


  1. Preheat an oven to 350 F. Line 12 muffin cups with liners.
  2. Cut each pre-made biscuit into six little pieces. Dip each cube of dough in butter/milk. With a light hand, coat the pieces in the sugar mixture, then the cinnamon mixture, then the sugar again. Coat sparingly, don’t roll the dough around – dip alternating sides into each bowl. In the end, the dough will be pretty much covered. Place the little pieces in the muffin tin, four pieces to each muffin section.
  3. Bake in the preheated oven for 12 minutes. Cool for a few minutes before serving.



About Author

Suburban Sweets columnist Josephine D’Ippolito is a baking enthusiast whose passion began more than twenty years ago, when, on a whim, she and her college friend made a single batch of cookies from scratch. One husband, three children and thousands of cookies later, Josephine enjoys the creative and culinary process of baking more than ever. Older, wiser and slightly more health conscious, she tends to justify her habit by making her desserts on the tiny side. Quite possibly her favorite day of the year is her annual cookie exchange held each December, when she gets to revel in the talent and sweetness of her dearest family and friends.

Leave A Reply