red white and blue monkey bread muffins are the perfect summertime treat!

How cute are these red white and blue monkey bread muffins?

what is monkey bread?

Monkey bread is an easy, addictive treat made from one of my fave shortcut ingredients – canned biscuit dough. The biscuits are cut into pieces, rolled into balls and then coated in melted butter, followed by a dunk in some sort of sugar. It’s then baked in a bundt or tube pan and inverted onto a plate for serving. You eat it by pulling off the bits of dough, and the whole thing is just the most messy and delicious thing ever! I’ve made it many times over the years, including a savory version as well as individual “muffins” – which is what I’m sharing today!

I cannot resist a red white and blue treat in the summer!

Memorial Day is this weekend and if you’ve been here a while you know I love a good red, white and blue recipe – from s’mores to bark, cake to ice cream sandwiches, and marshmallows to popcorn. For these little monkey breads I used raspberries and blueberries that I had in the freezer (you ARE freezing your berries, right?), and a drizzle of white icing to finish. SO. GOOD.

what’s in this recipe?

Like any good summertime treat, the recipe list is short and sweet:

refrigerated biscuit dough
cream cheese
granulated sugar
cardamom
lemon
salt
butter
raspberries
blueberries
powdered sugar

how do you make monkey bread muffins?

This recipe couldn’t be easier. Simply mix up the granulated sugar and cardamom, and beat some of the mixture with cream cheese and lemon zest. This serves as the filling. Separate the biscuits into rounds and then cut the rounds into quarters. Flatten the pieces and place a bit of the cream cheese filling in the middle. Close up the dough around the filling and roll into a ball. Roll the balls in some melted butter and the reserved cardamom sugar and layer with the berries in a muffin tin. Bake, drizzle with a simple powdered sugar glaze and serve!

frequently asked questions!

I love anything in a muffin pan and all things red white and blue, so I’m nuts for these little treats – let me know if you try this recipe!

Red White and Blue Monkey Bread Muffins

sherisilver

The perfect, easy, sweet treat for a summertime celebration!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Servings 8

Calories 268 kcal

Equipment

• muffin tin
• Sheet pan
• pre-cut parchment sheet
• hand mixer
• microplane
• lemon squeezer
• parchment muffin liners
• measuring cup
• whisk
• kitchen shears

Ingredients

  

1x2x3x

• 1 cup + 2 tablespoons granulated sugar
• 2 teaspoons cardamom
• pinch of kosher salt
• 4 ounces cream cheese, at room temperature
• juice and zest of one lemon, separated
• 1 can refrigerated biscuit dough
• 6 tablespoons unsalted butter
• 1/2 cup raspberries, fresh or frozen; no need to thaw if frozen
• 1/2 cup blueberries, fresh or frozen; no need to thaw if frozen
• 1 cup powdered sugar

Instructions

 

• Pre-heat the oven to 375 degrees. Line 8 muffin cups with paper liners. Line a sheet pan with parchment paper.
• In a large bowl combine the sugar, cardamom and salt.
• Beat the cream cheese with 1/4 cup of the cardamom-sugar and half the lemon zest.
• Separate the biscuit rounds and cut each round into quarters - place on your prepared baking sheet. Flatten each piece and place an equal amount of the cream cheese mixture in the centers (about 1/2 teaspoon). Carefully fold the dough around the cream cheese, pinch to close and roll into a ball.
• Melt the butter in a medium bowl.
• Toss a few biscuit pieces at a time into the melted butter, then roll in the reserved cardamom-sugar, coating thoroughly. Return to your baking sheet and repeat with remaining biscuit pieces.
• Fill each muffin cup by layering four of the biscuit pieces with some of the raspberries and blueberries.
• Bake for 20 - 30 minutes, or till golden brown. Let cool in the tins on a wire rack for 10 minutes, then transfer the cups to the rack. Set the rack over a parchment-lined baking sheet.
• Whisk the powdered sugar and reserved lemon zest with 1 tablespoon of the lemon juice, adding more juice if needed till a thick but pourable consistency is achieved. Drizzle over the muffins and serve.

Notes

1. You can substitute an equal amount of cinnamon for the cardamom.
2. You can skip the cream cheese filling - roll the quartered biscuits into balls and proceed with the recipe.
3. To make in a bundt pan, double the ingredients and bake in a greased bundt or tube pan for 30 minutes in a 350 degree oven. Let cool for 10 minutes, then invert onto a serving plate. Drizzle with the glaze and serve.

Nutrition

Serving: 1gCalories: 268kcalCarbohydrates: 45gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 24mgSodium: 133mgPotassium: 74mgFiber: 1gSugar: 42gVitamin A: 277IUVitamin C: 3mgCalcium: 59mgIron: 1mg

Keywords berries, biscuit dough, fourth of july, memorial day, monkey bread, muffins

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