When you can’t decide whether you want a muffin, a sticky bun, French toast, or a sweet roll for breakfast – you can make these berry monkey bread cups!
This recipe has a special place in my heart because it’s the first recipe I ever had featured on the FeedFeed.com As I mentioned in my bio, I’ve loved to cook, bake, and entertain for a long time. When I created my little Instagram account, long before I started my blog, it was simply to document the dishes I was whipping up in my kitchen that were somewhat inspired by the food being Instagrammed around town.
Since I wasn’t frequenting the local hot spots all the time, I decided I would practice food photography and styling using my own home cooking. To make things interesting, I would challenge myself with difficult or intimidating recipes like hollandaise, Swiss meringue buttercream, or macarons. BTW, I can now make all of these without a recipe (#winning). I even won my very first KitchenAid stand mixer from the folks at Go Bold with Butter for a photo of my nutmeg macarons filled with eggnog buttercream. I honestly never thought I’d have my own stand mixer, and I never thought in a million years I’d get one through my food photography. In case you must know, yes, I’ve named it. My mixer’s name is Ruby Joy. It’s red, makes perfect frosting and makes me very happy. If you love to bake and can add this to your tool set – go for it. I’m pretty sure I use mine weekly. 🙂
Anyway, as I continued to post my creations, people began to ask for the recipes, and before long, I knew developing a blog was inevitable. Between my continued pursuit of a career in music, teaching, and freelance portrait photography, I found pockets of time throughout the day to become familiar with all of the elements that come along with starting a food blog from scratch. There’s still so much to learn, but I’m positive I’ll figure it out along the way. It’s been a blast so far, though – that’s for sure!
OK, now that you know a bit of my back story, let’s get back to the important matter at hand – the monkey bread cups! These are basically pull-apart breakfast cupcakes that are baked with delicious fresh fruit layered in between. What I like about this recipe is that unlike typical monkey breads that are covered in loads of buttery caramel sauce, these are a little crispier, a little less sweet, and the sauce is made from the berries during baking. You could always drizzle a little maple syrup over the top for a touch of extra sweetness or enjoy them just as they are. Be sure to place the muffin tins on baking sheets as the juice from the berries does bubble over. You definitely don’t want a sugary mess at the bottom of your oven!
This recipe calls for using store bought biscuit dough. It’s a huge time saver and makes the recipe much simpler. The scariest part is waiting for that “pop!” of the biscuit can. (Am I the only one that still jumps when that happens?) The raw biscuits are then cut into small pieces, dipped into vanilla butter and rolled in a sweet cinnamon sugar mixture. Can you say, yum?!
Once your dough pieces are prepared, layer them alternately with pieces of fresh fruit into muffin cups. (I use silicone ones because these can get sticky.) I start with a few pieces of dough, then some fruit, a few more pieces of dough, and then I top the cups with just a little more fruit.
The muffin tins are then placed on a baking sheet to catch any spillover and then baked in the oven until cooked, puffed up, and golden brown. Once they’ve cooled slightly, I remove them from their baking tins, scoop up any berry syrup underneath and drizzle it over top. Then, I pour myself some coffee and smile because I know my morning is about to get pretty darn amazing.
Enjoy & let me know if you try this one!
- One can of 8 jumbo buttermilk biscuits
- ½ cup of strawberries – washed, dried, and chopped in to a small dice
- ½ cup of blueberries – washed, dried and left whole
- 4 TBS (½ stick) of unsalted butter, melted
- ½ tsp vanilla
- Cinnamon – Sugar Mixture
- ½ c Granulated sugar
- 2 TBS Brown sugar
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- Pinch of Salt
- Preheat the oven to 375 degrees F
- Chop each biscuit into 8 pieces and put the dough pieces into a larger bowl.
- In another bowl, add the granulated sugar, brown sugar, cinnamon, nutmeg, and salt and mix until evenly combined.
- Add the vanilla to your melted butter.
- Pour the vanilla butter over the pieces of biscuit and toss gently to coat each piece. (Don’t be afraid to get your hands messy. The dough will stick together a little, but it's no biggie. Just pull them apart.)
- Take 3 or 4 pieces of biscuit at a time and toss them in the sugar and spice mixture to coat.
- Layer the muffin cups with 3 pieces of biscuit, about a teaspoon or two of berries, top with another 3-4 pieces of biscuit and a few more berries. (Don’t overload your cups with fruit or biscuit pieces or they will overflow, remember, they puff up!)
- Continue filling the other cups until you have used all your biscuit pieces.
- This recipe fills about 8 muffin cups.
- Put the muffin trays on large baking sheets and bake them at 375 degrees for 25 mins or until the biscuits are puffed, cooked, and just golden brown.
- 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. I like to spoon it right over the top for some extra berry goodness.
- *Special note: I used silicone muffin pans for this recipe. Due to the stickiness/juiciness 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 baking pans to catch any fruit juice that might bubble over.