How To Freeze Muffins

Freezing muffins is a pretty simple process. There are two ways to freeze muffins. Neither is complicated and personal circumstances and preferences will determine which way works best for you.

The first way to freeze your muffins is to bake them as directed in the recipe. Allow the muffins to cool completely. Place the muffins in a large freezer bag. Be sure to remove as much air as possible before sealing the bag. Place the bag in the freezer. The muffins can stay in the freezer for up to 3 months. To reheat – just pop them out of the freezer and place them back in the muffin tin. Place them in a 350 degree oven until heated through. You can also allow them to thaw completely and reheat them in the microwave at 20 second intervals until they are as warm as you like. My favorite way to do it is to thaw them completely and then heat them in a little toaster oven just enough to warm them up. It gives them that same little crispy exterior that they have when you first take them out of the oven.

The second way to freeze muffins is by mixing the batter as directed in the recipe. Place the batter in the muffin tin just like you would if baking them right away. Place the muffin tin in the freezer and allow the batter to freeze solid. If you have a flexible muffin tin you can simply twist the tin and pop the muffins out. If your muffin tin is not flexible, use a butter knife and break the muffin lose from the sides. Slide the knife up under the muffin and work it back and forth until the muffin comes lose. Place the frozen muffin batter into a large freezer bag releasing as much air as possible before sealing.

Muffin batter frozen in a tin can be kept for up to 4 months before going bad. When ready to bake, just remove them from the freezer and place them back in the muffin tin. Allow the batter to thaw completely and bake as directed on the recipe.

Either way you choose, freezing muffins can save tons of time and money. Buy ingredients when they go on sale and make a couple dozen muffins at once. Freeze them and enjoy a yummy muffin for breakfast or as an afternoon snack anytime.

Ready to give it a try? Here’s a collection of my best freezer muffin recipes.

Introducing The Homemaker’s Hutch

Homemaker's Hutch December IssueHomemaker's Hutch Magazine

Now that Thanksgiving is behind us, we're gearing up for Christmas. It's important to both of us to focus on the spiritual aspect of the Holiday season and not get too sucked into the hustle, bustle and overspending chaos. That's why we're focusing a lot on meaningful Christmas activities along with some tips to keep your sanity and your hard-earned money this year.

Click on here to subscribe today!

Homemaker's Hutch Magazine

Comments

  1. Renee says

    I love freezing muffins. In fact I always double the batch so there will be some to freeze. I wrap them individually in plastic wrap before freezing so that my kids can grab one on the run to throw in their bag for a school or sport snack. They are defrosted by the time they eat them.

    Thank you for all your freezer muffin recipes – there are quite a few that I plan on trying! :)

  2. Heavenly Housewife says

    What awesome tips. I am big into using the freezer both for practicalit and saving money. I especially like the second method of freezing the raw batter. I am looking forward to trying that.

    • says

      No need to add any preservatives. It should last at least 6 months. Personally, I try to use them up within 3 months or less, but have made muffins with dough that was sitting in the freezer for almost 9 months. They didn’t turn out quite as pretty, but still tasted good.

Leave a Reply

Your email address will not be published. Required fields are marked *

Current ye@r *