Name: Eggnog Monkey Bread Muffins
Prep time: 10 s
Cook time: 14 s
Total time: 24 s
Yield: 12
Ingredients: 2 cans (8-count) refrigerated biscuits; 1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsdivided; 1/2 cup granulated sugar; 2 1/2 teaspoons ground nutmegdivided; 1/2 teaspoon ground cinnamon; 1/2 cup (1 stick) butter; 3/4 cup packed brown sugar; 2 tablespoons NESTLÉ® CARNATION® Evaporated Milk; 1 teaspoon vanilla extract; 1 teaspoon kosher saltdivided; 1/2 cup NESTLÉ® CARNATION® Evaporated Milk

Make It

Step 1

Preheat oven to 350º F (325º F for convection ovens). Grease a (12 hole) muffin tin and set aside.

Step 2

Cut each biscuit into 6 pieces. Fold each piece around 3 Nestlé Toll House Semi-Sweet Chocolate Morsels.

Step 3

Mix granulated sugar, 1 ½ teaspoons nutmeg and cinnamon together in a bowl. Toss biscuit pieces into the sugar-spice mixture to coat evenly.

Step 4

Combine butter, brown sugar, 2 tablespoons Carnation® Evaporated Milk, vanilla extract, 1/2 teaspoon kosher salt and ½ teaspoon nutmeg in a small pot. Place over low heat and stir occasionally until everything is melted. Remove from heat.

Step 5

Place 4 biscuit pieces in each muffin tin space. Pour a small spoonful of butter mixture over, then add 4 more biscuit pieces, and another spoonful of butter. Repeat until muffin tin is full (each muffin should have a total of 8 biscuit balls).

Step 6

Bake for 12–14 minutes, (placing a tray underneath to catch butter drips) until muffins are golden brown and dough is cooked through. Remove from oven. Let cool in the muffin tin, then remove.

Step 7

Place remaining 1/2 cup Nestlé Toll House Semi-Sweet Chocolate Morsels, 1/2 cup Carnation® Evaporated Milk, remaining 1/2 teaspoon nutmeg and remaining 1/2 teaspoon salt in a small pot over low heat. Stir occasionally until chocolate melts into a sauce. Drizzle over muffins and serve!