Apple Cinnamon Monkey Bread Muffins

I received this recipe from Joelen from the What's Cookin, Chicago blog. The theme of this recipe swap was apple or pumpkin. I was so excited to get this recipe because I love monkey bread, and I've always loved looking at Joelen's blog. She is super smart and talented when it comes to food, and I knew this recipe was going to be a winner.

I chose to make mini monkey bread in muffin tins in order to help with portion control. If you would rather make the whole thing in a bundt pan, head over to Joelen's post to get the ingredient amounts and baking time. Whichever you choose to make, you will be pleased. The pre-made biscuit dough makes this recipe whip up in no time. I loved the sugary crust that forms on the top layer, and the apple filling was a nice twist to the original monkey bread that I've tried in the past.



Apple Cinnamon Monkey Bread Muffins

Ingredients:
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
6 Tablespoons butter, melted
2/3 cup packed brown sugar
2 (12-ounce) cans refrigerated biscuits (10-count)
2 small apples, peeled and finely chopped
1 cup coarsely chopped pecans, divided

Directions:
Preheat oven to 350-degrees F.

Spray muffin pan with nonstick cooking spray. Mix the granulated sugar and cinnamon, set aside.

In a small bowl, combine the melted butter and brown sugar, stirring well; set aside

Cut each biscuit in half (to make 40 pieces total) and flatten with your fingers. Dredge each side of the flattened biscuit in the cinnamon sugar mixture. Place 1/2 teaspoon of chopped apples in the center of each biscuit, wrapping and sealing the dough around the apples; set aside. Repeat with all the remaining biscuits.

Sprinkle 1/3 of the chopped pecans among each of the 12 muffin spaces. Place 2 of the prepared biscuits in each muffin space, making sure they cover the bottom. Sprinkle with some of the cinnamon-sugar mixture, and pour half of the melted butter mixture over the biscuits. Sprinkle with another 1/3 of the chopped pecans.

Layer the remaining biscuits (1-2) on top of the pecans in the muffin tins. Sprinkle with the remaining cinnamon-sugar mixture, and pour the remaining butter mixture over the biscuits. Sprinkle with the remaining 1/3 cup of pecans.

Bake for 15-18 minutes, or until golden. Remove from the oven and cool for 5 minutes. Place a platter on top and invert (or carefully remove with a spoon).

Source: What's Cookin, Chicago?; originally adapted from Paula Deen