Chocolate Chip Monkey Bread Muffins

"What's better that pull-apart bread? How about chocolate chip monkey bread MUFFINS. Which basically means they're breakfast! Rice, decadent, and worth every single calorie."
-- @wellseasonedstudio
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  • Recipe Card
Prep time 20mins
Cook time 18mins
Serves or Makes: 18 muffins

Recipe Card


  • 1 1/3 cups warm water
  • 1/2 cup melted unsalted butter
  • 1/4 cup granulated sugar
  • 1 package active dry yeast
  • 3 1/4 cups all-purpose flour
  • 2 1/2 teaspoon kosher salt
  • 1 1/4 cups dark brown sugar
  • 2 1/2 teaspoon ground cinnamon
  • 1 1/4 cups mini chocolate chips
  • 2 tablespoon melted unsalted butter
  • 3/4 cups confectioner's sugar
  • 2 tablespoon milk
  • 1 teaspoon vanilla extract

To make the monkey bread


  • Step 1

    Combine water, 2 Tbsp butter, sugar, and yeast in a large bowl, then whisk to combine. Let sit for 5 minutes.

  • Step 2

    Meanwhile, place flour and 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.

  • Step 3

    While dough is rising, make chocolate chip topping. Combine brown sugar, cinnamon, and chocolate chips in a small bowl. Melt remaining stick of butter in a separate bowl.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    Bake at 350 F for 18 minutes. Let cool in tray for 5 min, then carefully transfer to a wire rack.

To make the glaze

  • Step 1

    Combine confectioner’s sugar, milk, and vanilla, 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. Will keep in an airtight container for 3 days (but beware, these won’t last that long).

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