I saw this recipe and just HAD to try it. Melted butter, cinnamon, and sugar all enveloping warm dough that just falls a part on your plate – count me in! These muffins are incredibly delicious and quite a yummy treat for breakfast. If you plan on making these, please be sure that you are not in a rush and have time to love your dough and give it the attention it needs to turn into these beauties. It’s a little time consuming because it involves fresh dough that needs to rise, be flattened, and rise again. The actual hands-on part isn’t so much work. You just need to have the time to allow the dough to rise.
You can even make extra dough and set some aside for a lovely pizza crust. )
I did alter the recipe a little. Half of the flour that I used was whole wheat (that’s the maximum amount allowed for this recipe to turn out), I used natural cane sugar instead of brown sugar, and turbinado sugar (sugar in the raw) instead of white, granulated sugar. I try my best to steer clear of processed and bleached foods.
The muffins literally melt in your mouth as you eat them. I recommend eating them warm with a nice cup of tea. It’s a great start to your day.
Monkey Bread Muffins
Adapted from Joy the Baker
Yields roughly 12 muffins
For the dough:
3 cups flour (can replace up to half of this with whole wheat flour)
2 teaspoon salt
1 1/2 teaspoon active dry yeast
1 cup lukewarm water (may need up to 1 or 2 tablespoons more)
2 tablespoon olive oil
For the mixture that keeps it all together:
1/2 cup unsalted butter, softened
1 1/4 cup brown sugar or natural cane sugar
1/2 cup granulated sugar or turbinado sugar
3 Tablespoons flour
1/2 teaspoon cornstarch1 1/2 teaspoon ground cinnamon
handful of golden raisins (optional)
more flour, granulated sugar and cinnamon for dusting
Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Make sure to include all of the floury bits into the ball.
Knead it for just a minute or two. Lightly oil the bowl where you had mixed it.
Place the dough back into the oiled bowl and toss it in the oil so it’s completely covered.
Cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size. Joy mentions that you may place the dough in the fridge overnight.
Place the dough on a floured surface and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.
Joy’s advice for the overnight dough: If you’ve left your dough in the fridge overnight like I did, preheat your oven to 350 degrees F, place the covered bowl of dough near the oven, or on a stovetop burner that doesn’t get too hot, bringing the dough to room temperature faster. After it’s been out of the fridge for about 30 minutes, dump it onto a floured counter, press the air out and knead the dough into a smooth, happy ball. Return to the down to warm up a bit more, and rise just a bit more, about 30 minutes more. Your dough should be doubled in size from the previous night.
Preheat oven to 350 degrees F.
Grease a muffin pan and dust it with flour. Set aside.
On a well floured work surface, dump out the dough. Press out with your hands until your dough is about 3/4-inch thick.
Cut into tiny chunks – about 3/4 of an inch and sprinkle with a bit of flour, a handful of granulated or turbinado sugar and a generous dusting of ground cinnamon. Toss on the counter top.
In a separate bowl, combine brown or cane sugar, granulated or turbinado sugar, butter, flour, cornstarch, raisins (if you feel inclined to do so) and cinnamon until well combined.
Fill the muffin tin to the halfway point with dough chunks, softly packing them in. Top with about a tablespoon of the sugar mixture, then top with more dough chunks, packing lightly. Finish with more sugar mixture. That’s four layers for each muffin.
Place a large cookie sheet under your muffin tin to avoid any dripping onto the bottom of your oven. Don’t want a smoky mess!
Bake for about 12-15 minutes, keeping an eye on them after 12 minutes. Let cool in the pan for 15 minutes. Run a sharp knife around the edges of each muffin then gently scoop out of the muffin tin.