The whole family will love these mini monkey bread muffins. Blueberry filled bites and a light lemony glaze are the perfect flavor combo!
Hello! It's Tiffany from Feel Great in 8. I'm so excited to be back sharing another delicious Rhodes recipe with you!
These mini monkey bread muffins with blueberry and lemon are perfect for breakfast, brunch or even just an afternoon snack.
All you need to make these sweet muffins are 12 Rhodes frozen rolls (I used white rolls this time, but I've also used the Cracked Wheat and they were delicious), blueberry preserves, 1 lemon, butter and a granulated sugar.
First, thaw the Rhodes roll dough. Then cut each roll into 6 small pieces. Flatten each piece of dough and add a little dollop of blueberry preserves (I used maybe 1/8th of a teaspoon on each.
Then pull the dough from the edges together and pinch so that the preserves are sealed inside. Repeat this step with all 12 rolls so you have 72 little blueberry filled bites. It takes a few minutes to do them all, but when every bite of monkey muffin has that amazing blueberry flavor, it'll totally be worth it.
Mix together the zest of 1 lemon and your choice of granulated sugar. I used unrefined coconut sugar just because it is a less processed sweetener with a little bit of nutritional value, but white granulated sugar would work fine too.
Roll each piece of dough in the melted butter and then in the sugar mixture. Place each one seam-down in the cups of a muffin tin. You should have 6 sugar-covered bites in each cup.
Allow the dough to rise in a warm place for 45 minutes to an hour, or until doubled in size. Then bake at 350 degrees F for 18-20 minutes, or until golden brown on top.
Allow to cool for 5 minutes and then drizzle with the lemon glaze.
Enjoy every blueberry lemon bite.
Blueberry Lemon Monkey MuffinsServings: 12 | Skills: Beginning | Prep Time: 15 min (not including thaw time) | Bake Time: 18-20 min
Blueberry Lemon Monkey Muffins
12 Rhodes Dinner Rolls, thawed
3-4 tablespoons blueberry preserves
1/4 cup butter, melted
1/3 cup granulated sugar
2 tablespoons fresh lemon zest
1 tablespoon butter, melted
1/2 cup powdered sugar
1 tablespoon lemon juice
Spray the cups of a muffin pan with cooking spray and set aside.
Cut each thawed roll into six small pieces. Flatten each piece into a small circle and put a dollop of blueberry preserves in the center (around 1/8th teaspoon on each). Pull together the edges and pinch, so that the preserves are enclosed in dough. Repeat this step with all of the rolls. Just remember to cut each roll into six pieces, so that you gets lots of blueberry goodness in each muffin.
Prepare the lemon sugar for the coating by mixing together lemon zest and granulated sugar. I used coconut sugar, just because it's a less processed sweetener with a little bit of nutritional value, but you can also just use regular white granulated sugar.
Dip each dough ball into melted butter and then into the lemon sugar mix and then place seam side down into the cups of your prepared muffin tin. Each cup should have 6 dough bites.
Cover the muffin tin with a clean kitchen towel and allow to rise for 45 minutes to an hour, or until doubled in size. While the dough is rising, preheat the oven to 350 degrees F.
Bake at 350 degrees F for 18-20 minutes, or until golden brown. Let cool for 5 minutes, while you prepare the lemon glaze.
For the glaze: Stir together butter and powdered sugar in a small bowl. Mix in lemon juice until the glaze is smooth and can be drizzled easily.
Drizzle the glaze on the muffins while they are still warm, but not too hot. ENJOY!