muffin crumbs

I have a bag of frozen leftover mini muffins. I’d like to grind them into crumbs and use them for something besides just toppings. Any ideas?

Bread Pudding comes to mind…Make a Trifle and top with the muffin crumbs. Slice and toast and serve with butter…Feed the birds…or bring the muffins to a local shelter.

Here is a recipe for Bread Pudding, just change the bread to the leftover muffins. Of course this depends on what type of muffins you have left over.

Bread Pudding

2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces
1/2 cup raisins (optional)


  1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

  2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

  3. Place bread in a lightly greased 1 1/2 quart casserole.

  4. Sprinkle with raisins if desired. Pour batter on top of bread.

  5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).

Bread Pudding Sauce

1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt


Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

This sound terrific. There’s about 3 different flavors but they are all sweet, no heavy ones like bran. Can’t make out exactly what they are and if I start sampling, I won’t stop.