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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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chocolate chip monkey bread muffins

Easy Chocolate Chip Monkey Bread Muffins

Posted by: Ari Laing

Tired of the same boring breakfast routine? Chocolate chip monkey bread muffins are here to save the day, and they will legit make you a kitchen god(dess). Sweet, tender pull-apart bread is loaded to the brim with mini chocolate chips, then generously drizzled with a quick homemade vanilla glaze. Breakfast perfection the whole family will love!

recipe +-

Posted by: Ari Laing
monkey bread muffins with chocolate chips
Print Recipe
5 from 4 votes

Easy Chocolate Chip Monkey Bread Muffins

Chocolate chip monkey bread muffins are decadent and so much fun to make. Don't forget the icing!
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Breakfast
Cuisine: American
Keyword: chocolate chip monkey bread, homemade monkey bread, monkey bread from scratch, monkey bread muffins, what is monkey bread
Servings: 18 muffins
Calories: 294kcal
Author: ari | well seasoned


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 9x13 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.


These muffins will keep in an airtight container for 3 days (but beware, these won’t last that long).


Serving: 1muffin | Sodium: 381mg | Sugar: 29.2g | Fiber: 1.3g | Cholesterol: 20mg | Calories: 294kcal | Saturated Fat: 6.5g | Fat: 10.1g | Protein: 3.5g | Carbohydrates: 47.9g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!