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Garlic & Cheddar Monkey Bread Muffins

Salty ham, sweet, mild Imported Cheddar and buttery dough are so delicious in these fun and easy muffins.  Serve as a dinner or breakfast side.
Prep Time 15 minutes
Cook Time 20 minutes
Cool 5 minutes
Total Time 35 minutes
Course Appetizer, Breakfast, Side Dish
Cuisine American
Servings 12 muffins


  • cooking spray
  • 1 package refrigerated biscuits 8 to a package
  • 3 tablespoons salted butter
  • 2 cloves garlic finely minced (or microplaned)
  • 1/4 teaspoon salt
  • 1/8 teaspoon red pepper flakes
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 cup chopped ham optional
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup grated mild Imported Cheddar


  • Preheat the oven to 375 F.
  • Lightly spray 12 cups in a muffin pan with cooking spray, and set the pan aside.
  • Remove the biscuits from the pan (POP!), and chop each biscuit into 6 pieces.
  • In a shallow dish, melt the butter. Stir in the garlic, salt, red pepper flakes, and black pepper. Set aside.
  • In a large bowl, stir together the chopped ham, parsley and Imported Cheddar. Set aside.
  • Take each biscuit piece, and roll it lightly in the butter mixture. Add each biscuit piece to the large bowl with the ham, parsley and cheese.
  • Once all biscuit pieces are coated in the butter mixture and ham mixture, divide the mixture between 12 muffin cups, lightly pressing them into each cup.
  • Bake for 20-24 minutes, until golden brown on top and done in the middle (use a toothpick to test the centers).
  • Let cool for about 5 minutes before sliding them out of the pan and serving warm.
Keyword breakfast muffins, brunch, garlic and cheese monkey bread muffins, Imported cheddar cheese