I don’t always wake up with the urge to bake. I’m really more of a cereal and egg-whites kind of guy. But, in this instance, I wanted to whip up something a little more special without having to go to the store. I found this amazing recipe for Monkey Bread Muffins using ingredients I had on hand. No eggs – yay! I eat so many eggs during the week that I’m often left without any by the time Saturday rolls around. The recipe called for buttermilk, which I happened to have on hand. If you don’t have buttermilk, here’s a tip: squeeze lemon juice into milk (2% and up) and you’ve essentially got buttermilk.
The muffins are dense, moist, and taste like a hybrid between a cinnamon roll and a biscuit. You roll tiny balls of dough in cinnamon sugar and press together to form the muffins. Once baked, you can then pull apart the muffin into perfect bite-sized pieces (I like to ‘dunk’ them into milk). I put a touch more salt in my crumble topping because I like how salt brings out the sweetness in the sugar and the spice of the cinnamon.
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