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Mini berry monkey bread with fresh berries

Breakfast Berry Monkey Bread Cups

A delightful "mini" take on the classic Monkey Bread, these Berry Monkey Bread Cups are sweet, slightly toasty, and loaded with fresh berries.

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author Cathy


  • 1 Can of 8 Jumbo buttermilk biscuits
  • ½ C. Chopped Strawberries
  • ½ C. Blueberries
  • 4 TBS (1/2 stick) Unsalted butter Melted
  • ½ tsp. Vanilla

Cinnamon Sugar Mixture

  • ½ C. Granulated sugar
  • 2 TBS Brown sugar
  • 1/4 tsp. Cinnamon
  • 1/8 tsp. Nutmeg
  • 1 Pinch Salt


  1. Preheat the oven to 375 degrees F
  2. Chop each biscuit into 8 pieces, and place them into a bowl.

  3. In another bowl, add the granulated sugar, brown sugar, cinnamon, nutmeg, and salt, and mix until evenly combined.

  4. Add the vanilla to your melted butter, and pour the butter over the chopped biscuit pieces. Toss gently to coat each piece. (Don’t be afraid to get your hands messy. The dough will stick together a little - just pull them apart.)

  5. Take a few pieces of biscuit at a time, and toss them in the sugar and spice mixture to coat.

  6. Build the monkey bread cups by layering the sugar-coated biscuit pieces and berries until you almost reach the top of the muffin rim. I start by layering 3-4 pieces of biscuit, a sprinkle of berries, a few more pieces of biscuit, and finish them with a few more berries. (Only fill the muffin cups to the rim or else they may overflow. Remember - they puff up!)

  7. Continue filling the other cups until you have used all your biscuit pieces and berries. This recipe fills about 8 muffin cups.

  8. Put the muffin pans on a large baking sheets, and bake them at 375 degrees for 25 mins or until the biscuits are puffed, cooked, and just golden brown. Remove from oven, and let cool.

  9. When you remove them from the muffin pan, you may find some thick berry syrup under the monkey bread cups. I like to spoon it right over the top for some extra berry goodness.

  10. Enjoy!

Recipe Notes

*Special note: I used silicone muffin pans for this recipe. Due to the stickiness/juiciness of the final result, these make removal from the pan and clean up a breeze. If you're not using silicone pans, be sure to butter the muffin cups before you fill them. I also placed my muffin pans on top of larger baking pans to catch any fruit juice that might bubble over.