Apple Pie Monkey Bread Minis
- Yield: 12 1x
Ingredients
Scale
- 1 1/2 cups self-rising flour (or 1 1/2 cups all-purpose flour + 2 tsp baking powder + 1/2 tsp salt)
- 1 1/2 cups Greek yogurt
For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 2–3 tsp cinnamon
For the Apple Pie Maple Caramel Topping:
- 2 apples (diced (peeled if desired))
- 1/4 cup melted butter
- 1/2 cup coconut sugar or brown sugar
- 2 tbsp maple syrup
For the Simple Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp milk
Instructions
- Preheat your oven to 375°F. Give a standard-sized muffin tin a good spray with nonstick cooking spray.
- Drop a small handful of chopped apples into the bottom of each muffin well and set it aside.
- In a medium bowl, mix the self-rising flour and Greek yogurt until a dough forms.
- In a separate bowl, combine the granulated sugar and cinnamon for the cinnamon sugar coating.
- Divide the dough into 1-2 tsp-sized balls, shaping them with your hands. Roll the balls in the cinnamon sugar mixture until completely covered. Repeat until the dough is used up.
- Place the dough balls into each muffin well with the diced apples (fitting about 3 small balls in each well).
- Now, let’s make the maple caramel topping. Mix melted butter, brown sugar, and maple syrup in a small bowl.
- Drizzle the maple caramel topping over the dough balls in each muffin section.
- Bake for 20-23 minutes or until the tops are golden brown and the caramel is bubbly.
- While baking, whisk together the ingredients for the simple glaze in a small bowl.
- Once the mini monkey breads are out of the oven, let them cool for 10 minutes, then run a knife along the edges and invert the pan onto a piece of parchment paper.
- Drizzle the glaze on top, and serve these delightful treats warm. Enjoy the taste of fall in every bite!
- Category: Dessert
