Cake batter monkey muffins are the treat that lets you enjoy birthday cake flavor any day! With canned biscuits coated in sweet Funfetti, these pull apart muffins are a deliciously sweet thing to enjoy for breakfast or brunch any day.
When our youngest was about 5, he finally grasped the concept of birthdays. Yes, you have one once a year.
It was around this time when he learned the names and order of the months of the year.
For awhile, he’d bring up what month it was and how many months between whatever month it was and his August birthday.
My response, “Yes, your birthday is in August, and yes that’s after June and July.”
Naturally, this talk started the one year the day immediately after his birthday.
It continued. Every day. All. Year. Long.
All the talk of birthdays that year had has craving birthday cake.
So I figured who needs to wait and wait and wait all the way until their special day just for a taste of birthday cake? Not us, not anymore.
Not when we can have cake batter monkey muffins anytime of the year.
What morning isn’t just a wee bit brighter with a naughty little bit of cake for breakfast?
To make these sweet pull apart treats, you’ll need:
- Refrigerator biscuits– Get the jumbo kind in the can and make sure they are NOT the flaky kind.
- Cake mix– I highly recommend using Funfetti cake mix or yellow or vanilla cake mix with some sprinkles mixed in. Do not neglect the sprinkles!
- Brown sugar– Make sure you use brown sugar and not granulated sugar to give this a gooier, more caramel consistency.
- Butter– Melt it so you can dip the biscuit balls in before you coat them
- Vanilla– Real vanilla extract has the best flavor.
- Vanilla Frosting– I use the canned kind for this for ease but if you want to make it extra special with some homemade buttercream you certainly could!
How to Make
Making these monkey muffins is a lot easier than making a birthday cake!
To do it, start by spraying a cupcake pan generously with cooking spray.
Then, melt the butter in a small pot over medium heat. Transfer the melted butter to a small bowl and add the vanilla. Stir them together, and set it aside.
Now, stir the cake mix and brown sugar together in another small bowl.
Cut each biscuit into four pieces using a pair of kitchen shears.
Work with four dough pieces at a time and dip each piece of dough into the butter mixture, coating them completely.
Using a fork or slotted spoon, remove the dough from the butter mixture and allow any excess to drip off and transfer them to the cake mix bowl.
Toss each piece in the mix to completely coat the dough pieces.
Place four coated pieces into each muffin tin, repeat the process until all eight tins are full.
Bake at 375 degrees for approximately 12-15 minutes or until lightly golden, and the centers appear set.
Let the cooked muffins cool in the pan for about 5 minutes before running a butter knife carefully around the edges and removing them from the pan.Place a dollop of frosting on the tops of the still-warm muffins and top with sprinkles.
Leftovers can be stored in an airtight container in the fridge and served within one day.
They are best served warm, but can be reheated in the microwave for about 10-20 seconds.
Tips and Tricks
- Don’t over bake them! You want them just baked through for maximum gooey goodness.
- Let the muffins cool too much to melt the frosting? Microwave the frosting for about 30 seconds and drizzle it on top.
- Prefer chocolate frosting to vanilla? That’s fine. Substitute away!
Other Cake Batter Flavored Treats
These cake butter monkey muffins are one of our favorite ways to enjoy the birthday cake flavor even when it’s no one’s birthday! Make them for a sweet treat and enjoy!
Looking for other cake batter flavored treats? Try these:
If you’ve tried these CAKE BATTER MONKEY MUFFINS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cake Batter Monkey Muffins
- 1 can jumbo refrigerator biscuits NOT flaky
- 1 cup funfetti cake mix dry or yellow/vanilla cake mix with some sprinkles mixed in
- 3 tbsp brown sugar
- 4 tbsp butter melted
- 1/2 tsp vanilla
- Vanilla Frosting
- Spray a muffin tin/cupcake pan generously with cooking spray.
- In a small pot over medium heat, melt the butter. Transfer the melted butter to a small bowl and add the vanilla. Stir them together, and set it aside.
- Add the cake mix and brown sugar to another small bowl, and stir them together until evenly incorporated.
- Using a pair of kitchen shears, cut each biscuit into four pieces.
- Working with four pieces of dough at a time, dip them into the butter mixture, coating them completely. Using a fork or slotted spoon, remove them from the butter mixture (allowing any excess to drip off) and transfer them to the cake mix bowl. Coat each piece completely in the cake mixture. Place four coated pieces into each muffin tin, repeat the process until all eight tins are full.
- Bake at 375 degrees for approximately 12-15 minutes or until lightly golden, and the centers appear set being careful NOT to over bake them!! Allow the cooked muffins to cool in the pan for about 5 minutes before running a butter knife carefully around the edges and removing them from the pan.
- Place a dollop of frosting on the tops of the still-warm muffins and top with sprinkles.These are best served warm, but can be reheated in the microwave for about 10-20 seconds and served within one day.
recipe originally posted May 23, 2015
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