Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/10
What Makes This Recipe So Great
These muffins offer a delightful combination of textures, blending the soft, custardy feel of bread pudding with the convenience of a handheld treat. They are moist, flavorful, and perfect for using up leftover bread in a creative way.
Simple Cooking Tips
- Use slightly stale bread for the best texture and absorption.
- Don’t overmix the batter to keep the muffins tender.
- Add a pinch of cinnamon or nutmeg for extra warmth and flavor.
- Don’t overmix the batter to keep the muffins tender.
- Add a pinch of cinnamon or nutmeg for extra warmth and flavor.
Directions
Warm your oven to 350°F (175°C) and either grease a 12-cup muffin tin or line it with paper liners. In a big bowl, whisk the eggs just until they come together, then stir in the milk, sugar, cinnamon, and a pinch of salt until everything’s well mixed. Pour in the melted butter and give it another good stir. Tear the bread into small pieces and add them to the bowl, mixing until the bread is nicely soaked. Toss in the chocolate chips and chia seeds, then mix everything once more. Spoon the batter evenly into the muffin cups and sprinkle a little brown sugar on top for a sweet crunch. Pop them in the oven and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
What To Serve With This Dish
Serve these warm with a drizzle of honey or a dusting of powdered sugar. They pair wonderfully with a cup of coffee or tea, making them ideal for breakfast or an afternoon snack.
How To Preserve This Dish
Store the muffins in an airtight container at room temperature for up to two days. For longer freshness, freeze them individually wrapped and thaw before serving. Reheat briefly to restore their soft texture.
320
people cooked this recipe
