I make these whenever I want something comforting, shareable, and impossibly quick. They arrive at the table golden, garlicky, and slightly sticky from butter—everyone reaches right away. The idea is simple: bite-sized biscuit pieces get coated in a buttery, Parmesan–herb mix, baked in muffin cups, and brushed with more butter at the end. No rolling or proofing. No fussy steps.
They work as an appetizer, a side for pasta night, or an indulgent snack. You can have them in about 20 minutes from start to finish, which is why they are my go-to for last-minute company. They feel homemade because of their texture and aroma, but they come together with the kind of speed that keeps weeknights sane.
I’ll walk you through the ingredients, the exact steps, and the trouble-shooting I use when the oven or timing doesn’t cooperate. Read on for swaps, tools, storage notes, and a short Q&A that answers the little things people always ask.
Ingredient Breakdown
Ingredients
- 1 (16.3 oz) can Pillsbury Grands Biscuits — big, soft biscuits that pull apart into generous pieces; they give the muffin its tender, biscuit-like crumb.
- 6 Tbsp butter, melted — the backbone of flavor and browning; some is used in the coating and a bit is saved to brush the top for gloss and richness.
- 1½ tsp Italian seasoning — provides the herb profile so you don’t need to chop anything fresh; it keeps the flavor balanced between basil, oregano, and thyme.
- ½ tsp garlic powder — concentrated garlic flavor that distributes evenly across the biscuit pieces; it’s more reliable than raw garlic for this quick bake.
- 3 Tbsp grated Parmesan, divided — adds salt, umami, and that nutty finish; using part in the coating and part on top gives layers of cheesy flavor.
Stepwise Method: Parmesan Garlic Monkey Bread Muffins
- Preheat the oven to 400°F. Spray a 12-cup muffin pan with cooking spray.
- Open the can of Pillsbury Grands biscuits and separate the biscuits. Cut each biscuit into 8 pieces and place all pieces in a large bowl.
- Measure out the melted butter: set aside 2 Tbsp for brushing later and use the remaining 4 Tbsp for the coating.
- In a small bowl, combine the 4 Tbsp melted butter, 1½ tsp Italian seasoning, ½ tsp garlic powder, and 2 Tbsp grated Parmesan. Stir until evenly mixed.
- Pour the butter–seasoning mixture over the biscuit pieces in the large bowl. Toss gently until all pieces are evenly coated.
- Divide the coated biscuit pieces evenly among the 12 prepared muffin cups, pressing lightly so they hold together.
- Sprinkle the top of each muffin with the remaining 1 Tbsp grated Parmesan.
- Bake in the preheated oven for 8–10 minutes, or until the muffins are puffed and golden brown on top.
- Remove the pan from the oven and immediately brush each muffin with the reserved 2 Tbsp melted butter. Let the muffins cool in the pan a few minutes before removing and serving.
Why You’ll Keep Making It
These muffins hit a rare combination: minimal hands-on time, maximum flavor. The biscuit dough gives you a soft interior and quick rise in a hot oven, while the butter–herb coating creates crisp edges and that irresistible scent of garlic and Parmesan. They’re forgiving. If you slightly overfill a cup or tuck an extra piece into another, you still get great results.
They’re also social-food friendly. People pick at them and pass the tin, which makes dinners feel communal without a lot of effort from the host. For busy cooks, that balance of speed, taste, and shareability makes these a repeat in my rotation.
Ingredient Swaps & Substitutions
When you need a quick swap, keep two rules in mind: match texture and match intensity. The recipe depends on a large, soft biscuit that puffs quickly. Use a similar refrigerated biscuit dough if you don’t have Pillsbury Grands on hand. If your biscuits are smaller, the baking time will shorten, so keep an eye on them.
Butter is central to flavor; if you must sub it, use a neutral oil in the coating (no measurements provided here), but know you’ll lose the buttery sheen and the top won’t brown quite the same. For cheese, any hard, salty cheese will play well—just grate it and adjust to taste. If you prefer fresh herbs over Italian seasoning, use them sparingly so they don’t overwhelm the fast bake.
Toolbox for This Recipe
- 12-cup muffin pan — gives the muffin shape and lets pieces bake into clusters.
- Large mixing bowl — for tossing the biscuit pieces with the butter mixture.
- Small bowl or measuring cup — to combine the butter and seasonings.
- Kitchen shears or a knife — to cut each biscuit into 8 pieces cleanly.
- Pastry brush — helpful to brush the reserved butter on after baking for shine and extra flavor.
- Cooling rack — to let the muffins rest briefly and retain texture.
Missteps & Fixes
Problem: Muffins are pale on top but cooked through.
Fix: Your oven may be running cool. Crank up the temperature by 25°F and check again, or move the pan to the top rack for the last minute or two to encourage browning. Be careful not to burn the bottom.
Problem: Muffins collapse after coming out of the oven.
Fix: This often happens when the biscuits were overmixed or pressed too hard when packing into the cups. Press lightly so the pieces just touch. Also, don’t rush removing them; let them cool a few minutes in the pan so the structure sets.
Problem: Too greasy or pools of butter in the bottom.
Fix: Make sure you evenly toss and shake off excess butter when coating the pieces. If your butter was very hot when poured over the biscuits, it can make the dough soggy. Cool the melted butter slightly so it’s warm, not piping hot, before combining with the seasonings.
How to Make It Lighter
If you want a lighter take, focus on trimming surface fat and intensity rather than changing the technique. Use less butter in the coating and skip brushing the tops at the end. That retains the structure but reduces richness. You can also reduce the Parmesan on top for a less salty finish. Keep in mind the texture will be less glossy and rich, but you will still have that satisfying pull-apart experience.
Another option is to serve smaller portions: spoon fewer biscuit pieces into each cup so everyone gets a small, flavorful bite instead of a full, rich muffin. Portion control keeps the pleasure and cuts calories without changing the recipe itself.
Testing Timeline
- 0–3 minutes: Preheat oven to 400°F, spray the pan, open the biscuit can and cut each biscuit into 8 pieces.
- 3–6 minutes: Melt butter, set aside 2 Tbsp, mix the remaining butter with Italian seasoning, garlic powder, and 2 Tbsp Parmesan.
- 6–9 minutes: Toss biscuit pieces in the butter–seasoning mixture, then divide into the 12 muffin cups.
- 9–19 minutes: Bake for 8–10 minutes until puffed and golden.
- 19–22 minutes: Brush with reserved butter, cool in the pan a few minutes, then remove and serve.
Store, Freeze & Reheat
Stored in an airtight container at room temperature, these muffins keep well for 1–2 days. For any longer, refrigeration will extend them to about 4 days, but the texture will firm up a bit. Reheat gently to restore softness: pop them in a 300°F oven for 6–8 minutes or microwave for 12–20 seconds—watch closely so they don’t dry out.
Freezing is possible. Freeze cooled muffins in a single layer on a tray until solid, then transfer to a freezer bag. Reheat from frozen in a 325°F oven for 10–15 minutes, or until warmed through. Avoid microwaving straight from frozen unless you’re in a rush; oven reheating does a much better job of restoring that just-baked texture.
Parmesan Garlic Monkey Bread Muffins Q&A
Q: Can I use a different biscuit can size?
A: The recipe assumes a 16.3 oz can of large biscuits. If you use a different size, expect changes in how many pieces go into each cup and slight adjustments in baking time. Smaller biscuits will bake faster.
Q: Can I add fillings like pepperoni or olives?
A: Yes, you can tuck small, pre-cooked fillings between pieces, but be mindful of moisture. Wet fillings can make the interior soggy. If adding something moist or delicate, pat it dry or briefly precook to remove excess liquid.
Q: Do I need nonstick spray for the pan?
A: Yes. These muffins contain butter and sugars from the cheese that will caramelize. Use baking spray or butter the cups well so the muffins release cleanly when you remove them.
Q: Can I make them ahead?
A: Assemble the coated biscuit pieces in the pan, cover tightly, and refrigerate for up to a day. Bring them to room temperature before baking and allow a minute or two extra in the oven if coldened. You can also freeze unbaked assembled cups for later; thaw in the fridge before baking.
Bring It to the Table
Serve these muffins warm and simply. A small bowl of extra grated Parmesan for sprinkling, or a jar of marinara for dipping, works well. For a party, arrange them on a platter with a few sprigs of fresh herbs for color. They’re casual, comforting, and designed to be eaten with fingers—don’t overthink the presentation.
My last tip: time them so they come out of the oven just as guests arrive. The aroma of garlic and Parmesan is the kind of welcome that makes people relax and start passing plates. Enjoy.
Parmesan Garlic Monkey Bread Muffins
Ingredients
Ingredients
- 1 16.3 ozcan Pillsbury Grands Biscuits
- 6 Tbspbutter ,melted
- 1 1/2 tspitalian seasoning
- 1/2 tspgarlic powder
- 3 Tbspgrated parmesan ,divided
Instructions
Instructions
- Preheat the oven to 400°F. Spray a 12-cup muffin pan with cooking spray.
- Open the can of Pillsbury Grands biscuits and separate the biscuits. Cut each biscuit into 8 pieces and place all pieces in a large bowl.
- Measure out the melted butter: set aside 2 Tbsp for brushing later and use the remaining 4 Tbsp for the coating.
- In a small bowl, combine the 4 Tbsp melted butter, 1½ tsp Italian seasoning, ½ tsp garlic powder, and 2 Tbsp grated Parmesan. Stir until evenly mixed.
- Pour the butter–seasoning mixture over the biscuit pieces in the large bowl. Toss gently until all pieces are evenly coated.
- Divide the coated biscuit pieces evenly among the 12 prepared muffin cups, pressing lightly so they hold together.
- Sprinkle the top of each muffin with the remaining 1 Tbsp grated Parmesan.
- Bake in the preheated oven for 8–10 minutes, or until the muffins are puffed and golden brown on top.
- Remove the pan from the oven and immediately brush each muffin with the reserved 2 Tbsp melted butter. Let the muffins cool in the pan a few minutes before removing and serving.
Equipment
- muffin pan
Notes
You can use freshly grated parmesan cheese or the stuff in the green can. Either is just fine.
Can substitute dried rosemary for the Italian seasoning if you prefer.
Feel free to add some red pepper flakes to the mix if you want to kick these up a notch.
You can freeze leftovers for a quick side dish later. To reheat, thaw and warm in the microwave or covered in the oven.
