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What to Do with Leftover Muffins - Muffin Pudding Recipe with Irish Cream Sauce

Muffin Pudding with Irish Cream Sauce

Muffin Pudding with Irish Cream Sauce

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Have you ever encountered a muffin dilemma? I surely have. In fact, it just happened a few days ago. I don't normally buy or bake a bunch of muffins at a time, but last week, I received a complimentary box of muffins from a local restaurant due to the fact that they had messed up my order of chicken pot pie quite badly. Of course, I graciously accepted their apology and the sweet offerings, not realizing that there were so many muffins in the box! So five days later, I was still stuck with a few leftover muffins that were stale, hard and really past their prime. My guilty consumer conscience told me not to throw them away, and yet I couldn't force myself to swallow such staleness, either. Then suddenly, the resourceful baker in me just got a light bulb moment: why not turn them into a muffin pudding? So I tried it with only one muffin to see how delectable or inedible it might turn out, and the result was very impressive. The old blueberry muffin was resurrected and transformed into something even more scrumptious than its original self! Better yet, I decided to be a little playful with the topping sauce. Instead of using a typical sauce, such as chocolate or vanilla, I chose something a little more mature and zingy: a Baileys Irish Cream sauce or what I like to call "a chocolate sauce for adults." You can enjoy this muffin pudding as a dessert, breakfast pudding or even afternoon tea snack. Give it a try, and your negative perception of stale leftover muffins would totally change!

Muffin Pudding Recipe with Irish Cream Sauce

Prep timeCook timeReady inYields

5 min

50 min

55 min

1 serving



  • 1 blueberry muffin, crumbled
  • 1 tsp butter or margarine, melted
  • 1/4 cup milk
  • 1 tbsp sugar
  • 1 egg, lightly beaten
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • a pinch of nutmeg
  • cooking spray

****You don't need to use a blueberry muffin like I did. Any type of muffin will work just fine.****

How to Make a Muffin Pudding

Mix together butter, milk, sugar, egg, vanilla, cinnamon and nutmeg. Then add the crumbled muffin and mix together well.

Mix together butter, milk, sugar, egg, vanilla, cinnamon and nutmeg. Then add the crumbled muffin and mix together well.

Put the Pudding Mixture into a Bowl or Cup

Put the Pudding Mixture into a Bowl or Cup

Bake for 40 - 50 minutes

Bake for 40 - 50 minutes


  1. Preheat an oven to 350 degrees F.
  2. In a bowl, mix together butter, milk, sugar, egg, vanilla, cinnamon and nutmeg with a whisk or fork.
  3. Add the crumbled muffin and mix together well either with a fork or your hands.
  4. Lightly grease the inside of a pudding cup or small oven-safe bowl with cooking spray. Then put your muffin pudding mixture into the bowl.
  5. Bake in the preheated oven for about 40 - 50 minutes, or until the pudding rises and turns slightly brown on top.
  6. Carefully remove your muffin pudding from the oven. Let it sit for about 3 - 5 minutes, then top with the Baileys Irish Cream sauce (recipe follows) and serve.
After removing the pudding from the oven, let it sit for about 3 - 5 minutes, then top with the Baileys Irish Cream sauce.

After removing the pudding from the oven, let it sit for about 3 - 5 minutes, then top with the Baileys Irish Cream sauce.

Baileys Irish Cream Sauce

Baileys Irish Cream Sauce

Fun Facts about Baileys Irish Cream

Introduced to the world in 1974, this alcoholic drink is a luscious blend of whiskey, cream, chocolate, vanilla and sugar. According to the Baileys website, Baileys Irish Cream is the best-selling spirit brand during Christmas time in the U.S.

How to Make Baileys Irish Cream Sauce


  • 1 tsp butter or margarine
  • 1 tbsp sugar
  • 1/4 cup milk
  • 1 tbsp heavy cream
  • 2 tbsps original Baileys Irish Cream
  • 1 tbsp cocoa powder


  • Melt butter or margarine in a small saucepan over medium heat.
  • Add the rest of the ingredients and whisk together until the sauce slightly thickens (about 3 - 5 minutes).
  • Remove from stove. Use this scrumptious sauce to top your homemade muffin pudding.

Please Rate this Recipe!

The nutrition details may vary, depending on what types of ingredients you choose. For this recipe, I used a low-fat muffin, margarine (with 0% trans fat and cholesterol) and fat-free milk. If you go with a regular muffin, butter and whole milk, the calories will definitely be higher, and other nutrition details will be different as well.

Muffin Predicament Survey!

How to Make this Muffin Pudding A Little More Healthful

  • If the number of calories in this muffin pudding makes you shudder, forgo the sauce. By omitting the Irish Cream sauce, you cut down about 250 calories and 12 grams of fat.
  • To make this muffin pudding a little more heart-healthy, choose margarine that is trans fat-free and cholesterol-free instead of butter. Use fat-free milk or 2% milk instead of whole milk. Also, replace the egg with an egg substitute.
  • Rather than eating this as a dessert, which puts extra calories on top of your regular meal, simply enjoy it as a breakfast pudding. This muffin pudding is pretty filling and contains just about as many calories as some normal breakfast options. Plus, wouldn't it be quite lovely to start your day with a bowl of warm, sweet-smelling, homemade pudding?
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Om Paramapoonya (author) on October 28, 2012:

@Au Lait - Haha, yeah, I know yummy homemade muffins usually don't get stale because they tend to be gone within a few hours! Well, keep this muffin pudding recipe in mind just in case. Really appreciate your feedback. Also, thanks for voting and sharing :)

C E Clark from North Texas on October 27, 2012:

This sounds yummy. I love bread pudding, and I'm hoping this will be as good or better. My homemade muffins never last long enough to get stale -- in fact they rarely make it to the end of the day, but boughten muffins are another matter.

Voted this recipe up, useful, and will share with my followers!

Om Paramapoonya (author) on July 07, 2012:

@vespawoolf - Hey, glad to see you! Thanks for the kind words.

@lindacee - Thanks, Linda. Glad you'll try this recipe and won't throw away old muffins anymore!

Linda Chechar from Arizona on July 05, 2012:

I have always felt guilty throwing out leftover muffins, but sometimes it's unavoidable. Until now! I'm a bread pudding junkie, so this is the perfect solution for me. I will definitely be using the Bailey's sauce! However, I will try the healthier versions as well. Thanks for the great recipe ideas :)

Vespa Woolf from Peru, South America on July 05, 2012:

What a clever idea! I appreciate your efforts not to waste the stale muffins and the end result sounds delicious. Voted up!

Om Paramapoonya (author) on June 26, 2012:

Thanks a lot, Simone! Hope you give it a try sometime :)

Simone Haruko Smith from San Francisco on June 26, 2012:

Wow, this looks so delicious. I've never seen leftover muffins treated so nicely after they've passed their prime. The Irish cream sauce sounds.... beyond amazing. What an awesome recipe!

Om Paramapoonya (author) on June 26, 2012:

Thanks, Angeline! Glad you stopped by :)

anglnwu on June 24, 2012:

So clever and resourceful. Good call and it looks brand new--could have fooled me. Thanks for sharing and rated up.

Om Paramapoonya (author) on June 24, 2012:

@jaigw - Yep, those who think ahead would smartly freeze their muffins before they become stale. This recipe is like a "plan B" when we somehow forget to eat or freeze our precious muffins. hehehe

@Emma Harvey - Thanks, Emma. Glad you're going to give this muffin pudding a try!

Emma Kisby from Berkshire, UK on June 23, 2012:

This looks like such a tempting dish! As I first looked at it I wondered how many calories would be consumed - then you brilliantly did a lower fat version.

Love it - must try this :)

jaigw from Pennsylvania on June 23, 2012:

Good idea, sounds like a bread pudding.

Of course you can freeze them while still fresh. Take them out of the freezer and slice and fry to warm up.

Om Paramapoonya (author) on June 23, 2012:


axakor on June 22, 2012:

looks tasty..

hop! up

Om Paramapoonya (author) on June 22, 2012:

@AliciaC - Sure, you can use fresh muffins for this recipe as well, Alicia. It might taste even better, actually!

@jenubouka - Thanks! So glad you like this idea, Jen.

@Austinstar - Stale donuts for a bread pudding? I had never heard of that but can easily imagine that it would likely be pretty yummy, too!

Lela from Somewhere near the heart of Texas on June 22, 2012:

OMG, this looks so fabulous! Bread pudding is one of my favorite desserts and why not use stale muffins instead of stale bread? Some people use stale doughnuts to make a bread pudding.

Now this concoction has way too many calories for me, but I can see where to cut some of the cals out and that's a great idea to have it for breakfast.

jenubouka on June 22, 2012:

So cool Om! This is a great idea and sounds delicious as well. There are so many ideas and cool "muffin bread puddings" that could stem from this idea. Love it!

Linda Crampton from British Columbia, Canada on June 21, 2012:

I love your idea for using stale muffins - and the Irish cream sauce sounds absolutely wonderful! I've go to try this recipe whether or not my muffins are stale - it looks so delicious.

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