Buckeye Monkey Bread Muffins

by Erin

Can we just talk about last weekend’s game for a minute? Even though I am sure many of you readers did not watch, I can NOT believe we won. Not in the “wow we played so awesome”, but the “wow we are not looking good yet somehow the other team is doing worse”.

Which does not really bode well for today’s game against Nebraska. Even though they are (4-1) at #21 and we are (5-0) at #12, their wins look more significant than ours thus far. We have only scored over 35 points once in the first game again Miami of Ohio, and they have scored over 35 in all but one game (their win last week against Wisconsin).

Today is a night game, but we get to play at home so hopefully the home field advantage will be a reality. But anyway, now to redirect to these monkey bread muffins.

Yes I made monkey bread into muffins. I thought they were much more friendly for a work atmosphere (I brought them for lab meeting yesterday) being baked into individual portions. No need to worry about other people’s fingers prodding into the next person’s section.

And they are super easy to make! No bread-making skills needed as the recipe starts with two cans of refrigerated biscuits, cut into quarters, stuffed with cream cheese filling, coated in chocolate-cinnamon-sugar, and finished by baking in a muffin pan. I bet I could do something similar to a recipe for Cruffins which uses two cans of refrigerated crescent dough.

As for their tastiness level, I am sure I don’t need to elaborate once I tell you that they are stuffed with a cream cheese-peanut butter filling and coated in cocoa-sugar. I was tempted to cover them with a chocolate sauce of sorts as well, but it was not necessary once they paid a visit to my taste buds.

One year ago: Oatmeal Meatballs with Spinach


Makes 20 muffins


2-12 oz. cans (10 in each) refrigerated biscuits, cut into fourths

1-3/4 cups sugar

1/4 cup cocoa powder

1/2 tsp cinnamon

1/2 cup unsalted butter, melted

8 oz. cream cheese, room temperature

1/2 cup powdered sugar

1/2 cup peanut butter

1 tsp vanilla extract


  1. Preheat oven to 375 degrees. Lightly grease 20 muffin cups in two muffin pans, or use liners. Set aside.
  2. In a medium bowl, whisk together the granulated sugar, cocoa powder and cinnamon. In a small bowl, place the melted butter. In another medium bowl, blend together the cream cheese, powdered sugar, peanut butter and vanilla until smooth.
  3. To stuff the biscuits, flatten one of the quarters in the palm of your hand. Place about 1 teaspoon of the peanut butter mixture in the middle, fold the dough over and pinch the sides together. Try your best to roll into a ball and prevent the filling from oozing out, but don’t worry about it being perfect. Repeat with remaining quarters.
  4. Dip the dough into the melted butter, dredge in the sugar mixture, and then layer 4 in each muffin pan – 3 on the bottom, one on top. I tried to face any unsealed edges towards the middle of the muffin, so that if it oozed out at all while cooking it would stay inside. Press down slightly.
  5. Bake for 10-12 minutes and then allow to cool in the pan for another 10 minutes (this helps them stick together). Serve warm.

Source: Adapted from Bake or Break.

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Dona November 23, 2014 - 3:23 pm

The last review I see was on October 12, 2012. LOL! Over 2 years later I had been browsing at recipes I filed in my “peruse to use” folder and ran across this one that was shared with me. My 7 year old granddaughter dearly LOVES to cook, bake, eat and host. We decided to try this one for her brother’s upcoming football gathering. Long story short, these were the rave at the party! My granddaughter was soooo proud of herself, taking kudos and requests for more. I am very glad I got plenty of extra ingredients for this recipe. I thank you so much for making a grandmother proud of her upcoming little chef!!!!

spiffycookie November 23, 2014 - 9:49 pm

Dona, so glad you came back to try this recipe and love the story you shared! So glad to be a part of a great time with your granddaughter.

Stephanie @ Macaroni and Cheesecake October 12, 2012 - 1:12 pm

Love that you added the “buckeye” flavors of pb & chocolate!

Tracey October 9, 2012 - 12:54 pm

Oh my word!!! I was excited about these before I knew they had a cream cheese-pb filling, but that just takes it to another level. This is my kind of treat!

sally @ sallys baking addiction October 8, 2012 - 9:32 pm

Erin! I missed these on Friday. I have been so curious about shortcut monkey breads like these – ones that use the refrigerated bsicuits! it’s a lovely idea to save time and money! and you know i’m on board with the CHOCOLATE and PB!!! :)

Emily @ Life on Food October 8, 2012 - 7:39 pm

This is just starting to sink in…monkey bread with peanut butter. Yes, I think I like this very, very much!

Katrina @ Warm Vanilla Sugar October 7, 2012 - 6:01 pm

These sound fabulous! Great idea!

caralyn @ glutenfreehappytummy October 7, 2012 - 3:03 pm

this recipe is too good to be true!!

Kerstin October 7, 2012 - 1:20 pm

What cute little muffins! I love monkey bread but haven’t had it in ages – I must change that!

Stephanie @ Eat. Drink. Love. October 6, 2012 - 9:21 pm

Buckeye monkey bread?!! This is the best idea ever!

Erin @ Texanerin Baking October 6, 2012 - 5:00 pm

Yes! I’m the same with people and their fingers. I do not want people putting their nasty fingers on my food. You’ve solved the monkey bread problem. :)

And you’re right… didn’t watch the game but I do like buckeye anything!

Alice @ Hip Foodie Mom October 6, 2012 - 11:04 am

Looks so delicious!!!! Yum!!

Kayle (The Cooking Actress) October 6, 2012 - 7:33 am

I love this!!!!! Buckeye monkey bread??!! YES PLEASE!


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