Chocolate Chip Monkey Bread Muffins with Vanilla Glaze
If you love monkey bread, these Chocolate Chip Monkey Bread Muffins are a must. Soft, buttery dough bakes up tender and pull-apart with plenty of mini chocolate chips in every bite. A quick vanilla glaze takes them right over the top.
Servings: 18 muffins
Calories: 294kcal
Equipment
Ingredients
For the Monkey Bread
- 1⅓ cups warm water
- ½ cup (1 stick) + 2 Tbsp unsalted butter, melted
- ¾ cup granulated sugar
- 1 package active dry yeast
- 3¼ cups all-purpose flour
- 2½ tsp Kosher salt
- 1¼ cups dark brown sugar
- 2½ tsp ground cinnamon
- 1¼ cups mini chocolate chips
For the Glaze
- ¾ cup confectioners' sugar
- 2 Tbsp milk, any kind
- 1 tsp pure vanilla extract
Instructions
- Activate the yeast. Combine 1⅓ cups water, 2 Tbsp butter, ¾ cup sugar, and 1 package yeast in a large bowl, then whisk to combine. Let sit for 5 minutes.
- Make the monkey bread dough. Meanwhile, place 3¼ cup flour and 2½ tsp Kosher 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 1¼ cup brown sugar, 2½ tsp cinnamon, and 1¼ cup chocolate chips in a small bowl. Melt remaining stick of butter in a separate bowl.
- Cut the dough. 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.
- Assemble the muffins. 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.
- Bake the monkey bread muffins. When ready, bake at 350°F/175°C for 18-20 minutes. Let cool in tray for 5 min, then carefully transfer to a wire rack.
- Make the vanilla glaze. To make glaze, combine ¾ cup confectioner’s sugar, 2 Tbsp milk, and 1 tsp vanilla extract, 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. Enjoy warm or room temperature.
Notes
- Store: Keep in an airtight container for up to 3 days.
Nutrition
Serving: 1muffin | Calories: 294kcal | Carbohydrates: 47.9g | Protein: 3.5g | Fat: 10.1g | Saturated Fat: 6.5g | Cholesterol: 20mg | Sodium: 381mg | Fiber: 1.3g | Sugar: 29.2g
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