Easy Biscotti from Leftover Muffins (The Best Shortcut Recipe)
Servings: 36 pieces (depending on muffin size and slicing)
Turn stale muffins into crispy biscotti with this easy shortcut recipe. A simple, no-mix method that transforms leftovers into a delicious treat perfect for dunking.
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Ingredients
- 6 stale muffins
- 2 Tbsp melted butter or oil optional
- sugar or cinnamon sugar optional
- melted chocolate optional
Instructions
Preheat the oven
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
Slice the muffins
- The muffins I use are standard-size muffins. Use a serrated knife to slice the muffins into pieces. I get about 7-8 slices per muffin
Thin slices = crispier biscottiThicker slices = slightly softer, more cookie-like textureJumbo-size muffins = slightly longer baking time,maybe add another 2-3 minutes, depending on the thickness and type of muffins too
Arrange on baking sheet
- Lay the slices in a single layer on the prepared baking sheet.
Optional step (but recommended)
- Lightly brush the slices with melted butter or oil. Sprinkle with sugar if you like a sweeter, crunchier finish.
First bake
- Bake for 10–15 minutes, then flip the slices over.
Second bake
- Bake for another 10–15 minutes until dry and crisp. Keep an eye on them so they don’t burn.
Adjust baking time as needed. Not all muffins dry out at the same rate. Moist muffins (like blueberry or banana) may need a few extra minutes. Drier muffins (like plain or bran) will crisp up faster. Thicker slices take longer to be fully crispy as well. If they’re not fully crisp, just bake a little longer at the same low temperature.
Cool completely
- Let them cool on a rack—they will crisp up even more as they cool.
Optional finishing touches
- Dip or drizzle with melted chocolate for a more indulgent treat.
