Chocolate Cherry Monkey Bread Muffins

  • Author: Julianne Dell
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 22 muffins


  • 2 pkg Biscuits (home style) 16.8 oz
  • 1 can Lucky Leaf Cherry Pie filling
  • 1/2 C Mini chocolate chips
  • 1/4 C Granulated sugar
  • For the glaze:
  • 3 oz Chocolate chips
  • 3 tbsp Unsalted butter


  1. Pre-heat oven to 350°F. Grease muffin pan.
  2. Unroll biscuits from package and roll each biscuit until flattened like a pancake. Cut into quarters.
  3. Spoon 2-3 cherries into the center of each quarter. Sprinkle a couple of mini chocolate chips over cherries.
  4. Pinch together all 4 edges to form a pouch. Juices may be oozing out of the side, but that’s okay. Gently roll in granulated sugar.
  5. Place 3 cherry pouches in each muffin cup. Place the sealed edges facing down or outward, otherwise they will expand open when baking.
  6. Bake at 350°F for 20 minutes until dough turns a light brown color. Remove from oven and allow to cool for 15 minutes. Gently run a knife around the edges of the muffins to help release from pan.
  7. Prepare the glaze by combining chocolate chips and butter in a microwave-safe bowl. Microwave for 30-60 seconds until butter is melted. Stir until completely smooth. If chocolate is too thick, add additional butter. Drizzle over top of muffins.
  8. These are best served warm, but can be stored in an airtight container for one day.


This recipe can easily be halved to make 11 muffins.