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Magic Marshmallow Monkey Bread Muffins

March 9, 2015 by thedomesticrebel | 8 Comments

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magic marshmallow monkey bread muffins arranged in a baking dish with mini marshmallowsYou guys – this recipe is the bomb!

This recipe came to me after I realized I’m severely lacking in the monkey bread department. I have a couple standbys [chocolate chip cookie dough and cake batter!], but otherwise, I needed to up my game a ton… and this is the perfect way to do it!

Enter: these Magic Marshmallow Monkey Bread Muffins! Here’s the deal behind these bad boys. First: they’re monkey bread muffins – gooey, encrusted in cinnamon and sugar, and freshly baked. But the kicker is the “magic marshmallow” aspect of these muffins that takes them over the top.

You see, apparently in the 60s and 70s, everyone enjoyed marshmallow puffs, which are very similar to this recipe. It basically consisted of canned biscuits or crescent rolls filled with a jumbo marshmallow, baked until golden. When the marshmallow is exposed to the high heat of the oven, it dissolves into the dough of the crescent puff. But while the inside is now hollow and the marshmallow has disappeared, it imparts a ton of sweet, gooey flavor in its wake. The sugary-sweet marshmallow soaks into all the dough, leaving the insides really sticky and sugary. It’s especially delicious when you roll the marshmallow in butter, then dredge it in cinnamon sugar before baking. Sooooo scrumptious!

marshmallow monkey bread muffins arranged in white baking dish with white milk bottles in background

So there ya have it. Retro marshmallow puffs have taken a time machine and arrived into 2015, morphing into today’s monkey bread muffin recipe. I’ve taken the tastiest dish of the 60s and 70s and made it a perfect new breakfast treat… without bringing forth jello mold recipes, orange & brown color schemes, and lava lamps; those can stay in the past.

Now eat up!!

interior of a marshmallow monkey bread muffin on a white baking sheet with marshmallows

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5 from 1 vote

Magic Marshmallow Monkey Bread Muffins

These fun and unexpected muffins will have everyone craving more! The hidden marshmallows disappear during the baking process, but leave behind a sweet, gooey texture that's simply irresistible.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Bread, Breakfast
Cuisine: American, Dessert
Servings: 8
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 (8-count) pkg refrigerated biscuits (not the flaky kind; I like using Pillsbury GRANDS)
  • 24 miniature marshmallows like Kraft JET-PUFFED
  • ½ cup (1 stick) melted butter
  • 1 cup prepared cinnamon sugar

Instructions

  • Preheat oven to 350 degrees F. Liberally grease 8 cavities in a standard-size muffin pan with cooking spray; set aside.
  • Open the can of biscuits and cut each biscuit into three equal pieces (think of a peace sign to help get them equally-sized). Flatten each piece with the heels of your hands and set aside for a moment.
  • Take three miniature marshmallows and dip them into a bowl of melted butter, coating them gently. Remove them with a slotted spoon and drop them into the bowl of cinnamon sugar, dredging them until they're coated in cinnamon sugar.
  • Place a miniature marshmallow in the middle of each biscuit piece. Pinch the biscuit together to completely enclose the marshmallow inside. Once the marshmallow is filled within the biscuit piece, gently coat the biscuit pieces in the butter, then roll them carefully in the cinnamon sugar. Place three biscuit pieces into one muffin cavity - that's one monkey bread muffin. Repeat with remaining marshmallows and biscuits.
  • Bake for approx. 11-15 minutes or until muffins are golden and bubbly. Remove from the oven and allow them to set briefly, about 5-10 minutes, before serving. You can enjoy these at room temperature, but I prefer them warm. This recipe is very easily doubled!

interior shot of a marshmallow monkey bread muffin with mini marshmallows on white baking dishSuper sweet, and so crazy yummy! Kids will love dunking and dredging marshmallows, and they’ll be so shocked that the marshmallows disappear from within these warm, buttery muffins. These are so delicious!

Have a super sweet day!!

xo, Hayley

 

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Comments

  1. Glenda Fleming says

    March 10, 2015 at 11:39 pm

    I’m just an individual who has come across your Awesome website!!! I’ve found wonderful ideas, recipes, and information!!!

    Reply
  2. Rachel says

    March 18, 2015 at 6:03 pm

    Umm, I urgently need to eat these, but here in the UK there’s no such thing as “refrigerated biscuits”. I mean, what the what? Anyone know if we have an equivalent, or have a recipe so I can make my own?

    Reply
    • thedomesticrebel says

      March 18, 2015 at 6:05 pm

      Hey Rachel! Do you have any kind of refrigerated or frozen dough that could be used for bread, rolls or biscuits? If so, you should be able to use that!

      Reply
  3. Kayle (The Cooking Actress) says

    March 18, 2015 at 6:12 pm

    5 stars
    I’m a huuuge fan of monkey bread and the marshmallows must make them even more gooey and sweet!

    Reply
    • thedomesticrebel says

      March 18, 2015 at 7:34 pm

      Kayle – it totally does! I love the addition of marshmallows, even if they disappear during baking. 🙂

      Reply
  4. Keri says

    October 17, 2015 at 10:26 am

    Think this would work with a homemade biscuit? My son is dairy-alllergic, so finding premade baked goods that are dairy-free is nearly impossible. But this sounds sooo good, I’d love to try it with him…

    Reply
    • thedomesticrebel says

      October 17, 2015 at 10:29 am

      Keri, unfortunately I don’t know how it’d work with homemade biscuit dough. It’s worth a try for sure! Let me know if it works for you.

      Reply

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    March 11, 2015 at 9:37 pm

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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