These mini muffins are a fun dessert that is a spin on regular monkey bread. For this recipe, you’ll need to use a stovetop to make a caramel sauce. It’s worth the extra effort, which you’ll realize when you taste the yummy sauce. Feel free to top the muffins with any remaining sauce.
Hands-on time: 16 minutes
Cook time: 15 minutes
per serving
CALORIES: 351 | FAT: 9g | SODIUM: 793mg | CARBOHYDRATES: 58g | FIBER: 2g | SUGAR: 21g | PROTEIN: 6g
Yields 6, 1 per serving
- 4 tablespoons salted butter, divided
- ¼ cup light brown sugar, packed
- 1 ½ tablespoons heavy whipping cream
- 8 canned biscuits, quartered to make 32 dough pieces
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
1. Preheat air fryer to 350°F. Spray six foil baking liners with cooking spray.
2. To make the caramel sauce, place a small saucepan over medium heat and melt 2 tablespoons butter. When butter is melted, add brown sugar and heavy whipping cream. Continue whisking 2 minutes or until mixture is fragrant, bubbling, and golden brown. Pour into a small bowl.
3. Place remaining 2 tablespoons butter in a medium microwave-safe bowl. Microwave 30 seconds or until melted. Toss quartered biscuits in butter to coat.
4. Place granulated sugar and cinnamon in a large sealable storage bag. Add butter-covered biscuit pieces to bag and shake to coat each piece in mixture.
5. Place five pieces of dough into each prepared liner. Pour 1 tablespoon caramel sauce on top of each serving and tap gently to make sure caramel reaches between all biscuit pieces and to the bottom.
6. Place liners into air fryer basket. Bake 10 minutes or until golden brown and puffy. Let cool 5 minutes, then flip upside down onto a plate to serve, or enjoy with a fork directly from foil liner.
