Most muffin recipes make a dozen muffins. Sometimes I can get through the whole dozen – with a little help, of course – and sometimes I just can’t. Leftover muffins are usually good for a day or two, but most don’t hold up well longer than that. One solution is to freeze them when they are fresh and defrost them when you want to eat them. Another solution is to make muffin biscotti with the leftovers.
I made these by slicing up muffins thinly and baking them at a low temperature until they were dry and crisp. They don’t get quite as crispy as regular biscotti, but still crisp enough to dunk into a cup of coffee! The center slices make the best biscotti, but you can slice the ends and toast them up to get the most bang for your muffin.
This little trick works best with muffins that don’t have too much fresh fruit in them – especially if that fruit is some type of juicy berry – simply because they will crisp up better that way. It’ll still work with fruitier muffins, they just won’t have quite the same finished texture as those that are without.
Preheat oven to 325F.
Slice muffins thinly, making each slice about 1/4-inch thick. Lay pieces on a baking sheet lined with parchment paper.
Bake muffin slices for 10-15 minutes on a side, turning once, until slices are dry and crisp. If they start to get too brown around the edges, take those slices out a bit early.
Cool completely on a wire rack to give the biscotti a chance to crisp up before serving.
One muffin will make about 4-6 biscotti, depending on size.