Blueberry And Strawberry Monkey Bread Cups by howtolovecooking | Quick & Easy Recipe | The Feedfeed
Blueberry And Strawberry Monkey Bread Cups
"G'morning! I'm gonna start the day with one of these blueberry + strawberry monkey bread cups that I made earlier this week. (I think I'm gonna call these brunch cupcakes!) They might look cute and pretty, but I'm gonna have to test this recipe once more because they were pretty messy to bake! Nevertheless, they're still quite tasty - sticky & caramelized on the bottom and crunchy on the top with lots of juicy fresh fruit mixed in. (Thank goodness I made them in silicone baking cups! Be sure to put them on a lined baking sheet to catch the fruit juice that spills over.) I mixed up a sweet cream cheese icing to dip them in too. What are you cooking up this morning??"
-- @howtolovecooking
Recipe Intro From howtolovecooking
Mini Monkey Cups......uh.....yes and yes!

Berry Monkey Bread Cups

These are one of the cutest little breakfast treats you could ever whip up. It’s like a sticky bun, meets a cupcake, stuffed with berries, and drizzled in its own berry syrup. What could be bad about that? Using store bought biscuit dough ensures you’ll be quickly on your way to sweet breakfast bliss! 


One can of 8 jumbo buttermilk biscuits

1⁄2 cup of strawberries (diced)

1⁄2 cup of blueberries – washed, dried and left whole

4 tbsp. (1⁄2 stick) of unsalted butter, melted

1⁄2 tsp. vanilla

Cinnamon – Sugar Mixture

1⁄2 cup granulated sugar

2 tbsp. brown sugar

1⁄4 tsp. cinnamon

1/8 tsp. nutmeg

Pinch of salt

*Special note: I used silicone muffin pans for this recipe. Due to the stickiness of the final result, these make removal

from the pan and clean up a breeze. I also placed the muffin pans on top of larger cookie/sheet pans to catch any fruit

juice that bubbles over.


1) Preheat the oven to 375 ̊ F

2) Chop each biscuit into 8 triangular pieces and put them into a larger bowl.

3) In a separate bowl, add the granulated sugar, brown sugar, cinnamon, nutmeg, and salt, and mix until evenly combined.

4) Add the vanilla to the melted butter

5) Pour the vanilla butter over the biscuit pieces and toss gently to coat each piece. (The dough pieces will stick together a bit; just pull them apart.)

6) Coat the biscuit pieces in the cinnamon sugar mixture in batches of three or four at a time to ensure that they are all coated evenly.

7) Layer the muffin cups with 3 pieces of the sugar coated biscuit, about half a tablespoon of the berry mixture, top

with another 3-4 pieces of biscuit and finish with just a sprinkle of a few more berries. Do not overfill as the biscuit pieces puff up when baking.

8) This recipe fills roughly eight muffin cups. Fill any remaining unfilled muffin cups with a little bit of water.

9) Place the muffin tray on a larger cookie or sheet pan and put in the 375 ̊ F oven for 25 mins until the biscuits are puffed, cooked through, and slightly golden brown.

10) Let them cool for a few minutes before handling. When you take them out of the pan you may find some thick berry syrup under each monkey bread cup; spoon it right over the top for some extra berry goodness.