Peanut Butter Monkey Bread Muffins

America’s number one sticky, sweet treat, monkey bread is even better when it’s made with peanut butter! Traditionally a free-for-all pull-apart bread, we’ve transformed the recipe into nicely portioned muffins - which means everyone can get their fair share of delicious.

For the dough

  • 200g thick dairy-free yoghurt 200g thick dairy-free yoghurt
  • 40g Tate & Lyle Light Muscovado Sugar 40g Tate & Lyle Light Muscovado Sugar
  • 200g self-raising flour 200g self-raising flour
  • A pinch of salt A pinch of salt

For the peanut butter coating

  • 60g butter 60g butter
  • 60g peanut butter 60g peanut butter
  • 60g Tate & Lyle Demerara Sugar 60g Tate & Lyle Demerara Sugar

For the glaze

  • 100g Tate & Lyle Icing Sugar 100g Tate & Lyle Icing Sugar
  • 1 tbsp water 1 tbsp water

INSTRUCTIONS

How to make Peanut Butter Monkey Bread Muffins

  1. Preheat the oven to 180*C and line a muffin tray with cases.

  2. Mix the yoghurt and sugar for the dough together until smooth. Sift in the flour, sprinkle in the salt and stir to form a dough. Form a small ball shape and transfer onto a lightly floured work surface. 

  3. Equally divide the dough into 8 pieces and then divide each piece again into 5-6 pieces. Use your hands to roll the small pieces into ball shapes.

  4. Melt the butter and peanut butter in a small saucepan, stir to combine.

  5. Dip each ball in the melted butter mixture then roll the ball in the sugar mixture to coat. Place the balls into a muffin case and repeat for 5-6 balls per muffin case. Repeat to form 8 muffins.

  6. If you have any buttery mixture left, pour it over the muffins and sprinkle with more sugar.

  7. Bake until nicely risen and baked through (around 21 minutes) and then carefully remove from the muffin tin from the oven. Place on a wire rack to cool.

  8. Make the glaze by stirring all the ingredients together. Pour over the muffins and enjoy hot or cool.

  9. Once cool, store in a sealed container for 1-2 days at room temperature.