Irish Soda Bread Muffins

Traditional soda bread meets sweet, flaky buttermilk style muffins in this easy Irish soda bread muffins recipe. They’re perfect for any meal of the day, and can be spread with butter, gravy, or whatever soup you’re serving. Whether it’s time to celebrate an Irish holiday like Saint Patrick’s Day, or it’s just time for a delicious meal, these muffins are a must have on your menu!

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No Churn Blueberry Muffin Ice Cream #EasterSweetsWeek

A quick & easy, rich & creamy dessert, this No Churn Blueberry Muffin Ice Cream features a fresh blueberry syrup swirl with a heavy sprinkling or homemade cinnamon streusel. It’s a blueberry muffin in each bite (but better, because ice cream!), and the best way to enjoy breakfast for dessert.

No Churn Blueberry Muffin Ice Cream

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Pumpkin Cream Cheese Swirl Muffins

Cupcakes are a no brainer for dessert, but what if I told you you could have a breakfast muffin that tasted like a lightly frosted cupcake? These Pumpkin Cream Cheese Swirl Muffins leave you lickin’ your fingers for crumbs with their sweet pumpkin pie spiced selves and a creamy, melt in your mouth cream cheese swirl.

Pumpkin Cream Cheese Swirl Muffins

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Chocolate Chocolate Chip Mocha Muffins

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FoundMyDelight #CollectiveBias

A moist muffin that makes a perfect pairing with your morning cup of coffee, you want these Chocolate Chocolate Chip Mocha Muffins in your daily routine. It’s the best way to start your day, even when you’ve only got time to grab and go.

Chocolate Chocolate Chip Mocha Muffins

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Cake Batter Monkey Muffins

After almost 5 years, we’ll probably only two where he’s paid attention, the youngest son has finally grasped the concept of birthdays. Yes, you have one once a year.

He’s also gotten down not just the names of the  months of the year, but there order and that there’s not a random sequence to them.

Yes, your birthday is in August. Yes that’s after June and July.

So naturally for the past, oh 3/4’s of a year or so, ha know since the day after his birthday last year there’s been a count down to his next big day this August.

He now introduces himself to people with his name, quickly followed by the fact that he’s now 5 & 3/4.

Cake Batter Monkey Muffins

Our everyday birthday cake banter has really had us all craving just that. But that’s a ways away.

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.

Not to mention, what morning isn’t just a wee bit brighter with a naughty little bit of cake for breakfast? Some days the sons can have their cake, and eat it too! We’ll just save the homemade butter cream frosting for the party part.

Cake Batter Monkey Muffins 2 

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Cake Batter Monkey Muffins

Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Servings: 6
Calories: 187kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 187kcal | Carbohydrates: 24g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 240mg | Potassium: 18mg | Fiber: 1g | Sugar: 16g | Vitamin A: 233IU | Calcium: 17mg | Iron: 1mg

recipe adapted from Chef In Training