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Muffin Biscotti

Muffin Biscotti

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.

Muffin Biscotti on sheet pan

Muffin Biscotti
leftover muffins

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.

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  • Phoo-D
    March 1, 2009

    What an interesting concept! I can’t say I’ve seen this before. We will have to give it a try the next time we have muffins…I’m intrigued.

  • Elyse
    March 1, 2009

    What a precious idea! I can be so bad about leftovers, so it’s great to have such creative ideas for using them up! Plus, these little muffin biscotti look adorable.

  • Lindsay
    March 1, 2009

    Thanks for putting this idea to the test! It’s great to know that transforming muffins into biscotti can be done, and done successfully.

  • Terry
    March 1, 2009

    That is really a great idea. I am going to try it the next time I make muffins. We usually end up throwing some of them away and that is such a waste. Thank you for the tip.

  • A&N
    March 1, 2009


  • Hungry For Cookbooks
    March 1, 2009

    Great Idea! I never know what to do with leftover muffins.

  • Bridget
    March 1, 2009

    Cute idea!

  • Katie B.
    March 1, 2009

    You are such a genius!! This makes me want to march into my kitchen, make muffins, and then hide them for two days!! 🙂

  • Meagan
    March 1, 2009

    What a wonderful idea! I don’t drink coffee.. but still.

  • Allison
    March 1, 2009

    What a great idea! I’ve always frozen leftover muffins but then I just end up forgetting about them.

  • JennyMac
    March 1, 2009

    Very clever…Never occurred to me. I am a coffee drinker and I’d love to try this rather than take my leftover muffins and put them in the freezer. You deserve a ‘clever baker’ badge!

  • my turkish kitchen
    March 1, 2009

    I love the idea:)…

  • unconfidentialcook.com
    March 1, 2009

    I never thought of this–thank you! I’m going to try this the next time I have muffins…and a brilliant way to use leftover muffins!

  • Katrina
    March 1, 2009

    Stinkin’ cute!

  • arundati
    March 1, 2009

    omg!! i made a batch of dried apricot and cashew muffins last evening and they werent sweet enough for our taste and i was wondering if something like converting them into biscotti would work!! thanks for posting this!! awesome!!

  • Dimah
    March 2, 2009

    cute idea!

  • dawn
    March 2, 2009

    that is such a great idea! I always have way too many muffins leftover. thanks for sharing!

  • Jen
    March 2, 2009

    A very creative idea! They look adorable too!

  • Alisa - Frugal Foodie
    March 2, 2009

    Such a cool and cute idea!

  • Cakespy
    March 2, 2009

    What a great idea…and of course it doesn’t hurt that they’re ridiculously cute!

  • bettyagnes
    March 2, 2009

    I *just* saw some cupcake biscotti this weekend and wondered how they made it! I bought some and it’s very delicious. I’m SO happy you posted this!

  • Julia
    March 2, 2009

    Love, love, love this idea. How long will the muffin biscotti last and what do you think is the best way to store them?

  • aleta
    March 2, 2009

    Oh, what a fantastic idea. As someone who is satisfied by a singular bite of something yummy, this has strong appeal . . .

  • Katie
    March 4, 2009

    Wow what a fantastic idea! Will give it a go next time i bake a batch of muffins. Too cute

  • Steph
    March 5, 2009

    so cute!! and such a wonderful idea!


  • Nicole
    March 8, 2009

    Julia – Just store them in an airtight container, after lettin them sit out on a cooling rack for a while. I think they’re best on the day they’re made.

  • Louis Health Food
    March 10, 2009

    “…I made these by slicing up muffins thinly and baking them at a low temperature until they were dry and crisp…”

    Well, congrats.
    I looks really delicious!
    I want to try it too.

  • Tianne
    June 17, 2009

    Awesome idea! It’s genius – thx!

  • Indian curry
    October 29, 2009

    it looks so cute yet so yummy… i will probably try this recipe in this coming weekend.

  • 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.

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