Monkey Bread Muffins

A recipe by H-E-B Chef Scott Tompkins



  • 2 frozen pizza dough balls, thawed
  • 1 cup cinnamon sugar
  • 2 cups melted butter
  • 1 cup Crème Fraiche
  • 1/4 tsp vanilla extract
  • 1 tbsp maple syrup
  • Salt to taste



Preheat oven to 350F.


Allow your pizza dough to thaw. Set up two bowls for your cinnamon sugar and melted butter. In a muffin tin, build your muffins by tearing off small pieces of the pizza dough and dunking them in the butter then cinnamon sugar. Gently press them into the muffin tin. Do this over and over again with your pieces of coated dough until you fill each muffin tin with several pieces. *Placing the pieces of coated dough in each muffin tin is a bit like a game of Tetris: it won't look perfect, but the dough will come together while they bake.


Bake for 30-35 minutes, or until dough is puffy and bubbly. Remove from the oven and allow to cool for at least 15-20 minutes.


While your muffins rest, combine the crème fraiche, maple syrup and vanilla together and whisk until the crème just starts to thicken. Drizzle this over each individual muffin when the muffins have cooled.