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Chocolate Caramel Monkey Muffins

Chocolate Caramel Monkey Bread Muffins

This is my twist on the classic with chocolate tucked in homemade biscuits. I've baked them as individual Monkey Bread Muffins to make them even more festive for a party or Sunday brunch.
Servings: 12



  • 2 1/2 cups self rising flour if you don’t have self rising flour you can use 2 1/2 cups all-purpose flour + 1 tablespoon baking powder + 3/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup (1 stick) unsalted butter cold, cut into small pieces
  • 1 cup buttermilk
  • 1 cup chocolate chips you may need more for the top

Cinnamon Sugar Topping

  • 1/4 cup sugar
  • 1 tbsp cinnamon

Caramel Topping

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup brown sugar
  • 1 tbsp corn syrup
  • 2 tbsp heavy cream


  • Preheat oven to 400°F. Line 12 muffin cups with papers or grease generously.
  • In a large bowl blend the flour and butter together until it resembles coarse meal. Add the buttermilk and combine until it is evenly wet.
  • Put the biscuit dough on a floured surface and press it together into a rectangle. Roll into a 1/2 thick rectangle. Cut the dough into 48 even pieces. Place two chocolate chips on each and gently pinch the dough around the chips.
  • In a small bowl mix together the sugar and cinnamon. Roll the chocolate filled dough in the cinnamon sugar. Place 4 of the biscuits in each muffin cup.
  • Over low heat, melt the butter, brown sugar and corn syrup together in a small sauce pan. Cook until the sugar seems to be dissolved, you will need to whisk to keep the butter from separating. Spoon half the mixture evenly over the biscuits.
  • Bake for about 25 minutes or until golden brown and set in the middle. Remove the biscuits from the oven and top with more chocolate chips. Reheat the remaining caramel, and add the heavy cream.
  • When the caramel is warm and smooth, spoon it evenly over the hot biscuits.
  • Let them cool slightly before serving, but they should be eaten slightly warm.