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Chocolate Cherry Monkey Bread Muffins

Cherry Stuffed Monkey Bread with Chocolate Chips is great for breakfast or dessert.
Ch-ch-ch-cherries!!
I LOVE cherries. Fresh. plump and juicy cherries. I actually stocked up and froze a bunch of cherries and have been using them in my breakfast smoothies.
So, I figured I’d stuff them into one of my favorite treats – Monkey Bread!
Cherry Stuffed Monkey Bread with Chocolate Chips is great for breakfast or dessert.

I actually made this treat twice. I made it once in a full bundt pan but I wasn’t too happy with the result. Since I didn’t want to coat it in a glaze, I wasn’t pleased with the overall color of it for photos. It was still absolutely amazing to eat and everyone enjoyed it immensely! (If you are going to make a full sized bundt pan, use two containers of biscuits and double up everything.)

Cherry Stuffed Monkey Bread with Chocolate Chips is great for breakfast or dessert.
Then I made it a second time and just my Jumbo Muffin Pan instead. I LOVED the result. These were perfect for portion control (because God knows I need all the help I can get in that department) and they were great to keep over a few days.
It was also a bit of a labor of love. My cherry pitter decided to break on me… it wasn’t pretty, but I managed.
I loved the chocolate chips that I added on top. It wasn’t in the original plan, but man were they a great addition! 

 

Cherry Stuffed Monkey Bread with Chocolate Chips is great for breakfast or dessert.

Plump cherries stuffed into the bread pieces with warm chocolate chips – I was in heaven! Enjoy!

Chocolate Cherry Monkey Bread Muffins

by Karyn Granrud
Prep Time: 45 minutes
Cook Time: 20 minutes
Keywords: bread breakfast dessert cherry chocolate

Ingredients (serves 6)
  • 1 package pre-made Biscuits
  • 1/4 cup butter, melted
  • 2 Tablespoons Sugar
  • 1 cup Cherries, pitted and cut in half
  • Jumbo Muffin Pan
  • Chocolate Chips
Instructions
Pit the cherries and cut them in half.
Preheat the oven to 350 deg F and spray your pan with non-stick spray.
Divide the biscuits and cut them into quarters. Open the pieces and place half a cherry into the center then pinch closed.
Melt the butter and stir in the sugar. Coat the biscuit pieces in the butter and place 5 to 6 pieces into each cup.
Sprinkle a 1/2 teaspoon of sugar on top of each cup.
Bake for 20 – 25 minutes until the tops start to brown. Remove from the oven and sprinkle the chocolate chips over. The heat from the muffins will soften the chocolate.
Allow to cool for 15 minutes before removing from the pan.
I preferred these on the slightly warm side and not piping hot.
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