Easy Chocolate Chip Monkey Bread Muffins
It was wrong of me to hold onto these gorgeous little breakfast treats as long as I did. So very wrong. But I’m here to make it right. Because chocolate chip monkey bread muffins are worthy of being in everyone’s home, every day of the week, from now until the end of time. Amen.
::deep breath:: I get that you’re confused because there’s clearly a lot of sugar going on here and, generally speaking, we don’t eat sugar by the spoonful for breakfast, and that’s kiiiind of sort of what’s happening with this recipe.
But, like… easy chocolate chip monkey bread muffins.
How to make monkey bread muffins from scratch
First, you’ll need to pull together a simple dough. If you are absolutely terrified of making this from scratch, let me say two things: (1) Don’t be! This recipe has never steered me wrong. (2) If you really really really don’t want to, you can use store-bought cinnamon bun, crescent roll, or biscuit dough. You know the kind I’m talking about… in the cylindrical tube that pops open when you twist it.
Other than the dough, it’s easy. Messy, but easy! Combine brown sugar, cinnamon, and chocolate chips in a bowl, et voila! Your filling is ready.
Are chocolate chip monkey bread muffins breakfast or dessert?
Please don’t fight me on this one — ain’t nobody got time to argue with me about the validity of whether muffins are breakfast (because they are).
*Caveat: you can also eat these for dessert judgment-free!
What type of icing do you use?
I like a simple vanilla-powdered sugar icing to drizzle on top, but you could also top these easy monkey bread muffins with homemade cream cheese icing and that would be to die for.
Can monkey bread muffins be made gluten free?
I haven’t tried with this recipe, but I’ve had a lot of success in the past substituting Bob’s Red Mill 1-for-1 gluten free flour in place of regular all-purpose flour and the results are astounding. If you give it a try, let me know in the comments below whether it worked out!
And P.S. if you are looking for a way to confess your unbeknownst love to someone, I can assure you that these will do the trick. If you need further proof, see below for chocolate-overload goodness.
If you make my Easy Chocolate Chip Monkey Bread Muffins, please let me know by leaving a review below!
For more indulgent desserts, check out some of my favorites below:Print
Chocolate chip monkey bread muffins are decadent and so much fun to make. Don’t forget the icing!
For the monkey bread
- 1 ⅓ cups warm water
- ½ cup (1 stick) plus 2 Tbsp unsalted butter, (melted)
- ¾ cup granulated sugar
- 1 package active dry yeast
- 3 ¼ cups all-purpose or white pastry flour
- 2 ½ tsp kosher salt
- 1 ¼ cups dark brown sugar
- 2 ½ tsp ground cinnamon
- 1 ¼ cups mini chocolate chips
For the glaze
- ¾ cup confectioner’s sugar
- 2 Tbsp milk
- 1 tsp vanilla extract
To make the monkey bread:
- Combine water, 2 Tbsp butter, sugar, and yeast in a large bowl, then whisk to combine. Let sit for 5 minutes.
- Meanwhile, place flour and salt in the bowl of a stand mixer fitted with hook attachment.
- With mixer on low, slowly drizzle in yeast mixture. When most of the flour is incorporated, increase speed to medium-high. Scrape down the sides, the mix for about 6 minutes, or until dough is extremely smooth and shiny. Use nonstick butter spray to coat the inside of a large mixing bowl. Transfer dough to prepared bowl, then cover with plastic wrap and let sit for 1 hour.
- While dough is rising, make chocolate chip topping. Combine brown sugar, cinnamon, and chocolate chips in a small bowl. Melt remaining stick of butter in a separate bowl.
- Roll out dough on a lightly floured surface into a 9×13 rectangle. Use a pastry cutter or bench scraper to cut dough into 1” squares.
- Gently roll each square into a ball, then dip in the remaining ½ cup melted butter. Immediately coat dough in the chocolate chip topping, then place in lined muffin cups, pressing down a little to make room for them all and filling to the top. Let dough rest for a half hour before baking.
- When ready, bake at 350 F for 18 minutes. Let cool in tray for 5 min, then carefully transfer to a wire rack.
To make the glaze
- To make glaze, combine confectioner’s sugar, milk, and vanilla, then whisk until smooth. Add additional milk, 1 tsp at a time if you like a thinner glaze. Drizzle on top of warm monkey bread. Will keep in an airtight container for 3 days (but beware, these won’t last that long).
- Serving Size: 1 muffin
- Calories: 294
- Sugar: 29.2g
- Sodium: 381mg
- Fat: 10.1g
- Saturated Fat: 6.5g
- Carbohydrates: 47.9g
- Fiber: 1.3g
- Protein: 3.5g
- Cholesterol: 20mg
Keywords: chocolate, chocolate chips, muffins, breakfast, monkey bread, pull apart, sugar, brunch, icing