Muffins are easily one of the favorite breakfast foods in the World. They are so fun to make and the muffin batter is so easy, a child could make it. But, what to do in those rare situations where you have leftover muffins after baking and you couldn’t possibly eat another one? You freeze them.
The best ways to freeze muffins after baking is to let them cool and wrap them in plastic wrap, put them in a freezer bag, or use an airtight container.
Make sure to keep on reading our article for more information on how to freeze baked muffins.
Ways To Freeze Your Baked Muffin
Wrap Them In A Plastic Wrap
I’m sure that most of you have plastic wrap in your homes. This is an easy and simple way to freeze your muffins. After baking, leave the muffins to cool without taking them out of the muffin tin because they could easily crumble and their shape could be destroyed.
After cooling, take your muffins of the muffin tin and see if they have cooled completely (sometimes your baked goods can be cooled on the top but still warm on the inside).
Wrap the already cooled muffins one by one in a single layer of plastic wrap and make sure that they are wrapped tightly. You can store your frozen muffins for 3 months. This way works the best when you store an unfrosted cupcake or muffin.
Put Them In An Airtight Container
We say that a container is airtight if it has a lid that fits so tightly that prevents any air to get into the container. The brand of your container doesn’t matter. There are literally so many options you can choose from, and they come in low to moderate prices, depending on what size you’re looking for.
Airtight containers are the best choice for freezing, because they can be reused so many times and also you can fit more product in it (again, depending on the size). This way you can store either unfrosted muffins, or frosted ones. Make sure the container is also at the right height so as to not mess with your decorative frosting and ruin it.
My advice for freezing muffins is to always freeze them unfrosted if possible. If you have made a bigger batch of muffin frosting you can freeze it separately from the muffins, also in an airtight container or a freezer bag.
An airtight freezer bag is an item that looks very much like a regular plastic zip lock baggie but it is not. The plastic that this bag is made from, is a specific plastic material that is safe for storing food and could be sealed with a zipper.
The freezer bag is made to hold off any air that wants to get in it, making it airtight. The freezer-safe plastic bag is thicker than a normal storage bag, so it can keep your food fresh for a long time without making a freezer burn(that’s when air actually reaches your food).
What Can I Store In A Freezer Bag
- Chicken stock or soup- Did you make a big batch of soup and now you’re wandering how to not waste so much of it? Put it in a freezer bag, zip your baggie and voila, you will have soup or chicken stock already prepared and ready to go.
- Cooked meals- pasta, rice, cooked vegetables, fish, any kind of meat, and even homemade stews can all be put in a freezer bag for a further use.
- Dairy products– Yes. You can also freeze dairy products in a freezer baggie if you just know that you won’t be able to use it all until the expiration dates. Store you milk products for up to 1 month in the freezer.
- Fresh vegetables and fruits- You can freeze a fresh batch of fruits and vegetables just make sure to run a paper towel to soak up the leftover moisture.
[Related Article: The Tastiest Muffins Made With Baking Mix]
The Best Chocolate Muffin Recipe
This is my original recipe for a rich chocolate muffin that tastes so good, you will have to eat the entire muffin tray. They are great as an afterschool snack for your kids, and you can even put one in their lunch box as a tasty surprise.
- 200 grams dark chocolate (I use dark chocolate with 70% cacao)
- 125 or 100 grams of butter
- 100 grams sugar
- 4 eggs (beaten)
- a pinch of salt
- 5 tablespoons of all-purpose flour
- Muffin tin
- baking sheet (also known as parchment paper) or a muffin cup made out of paper
- A mixer
- Two wide mixing bowls
- Heat oven to 365 degrees Fahrenheit.
- Break the chocolate in pieces and put it in a metal bowl along with the butter. Now, take a sauce pan and put a little bit of water in it. Put the stove on medium heat and put the metal bowl with the chocolate and butter over the sauce pan so we can steam-melt our chocolate and butter. Stir occasionally so as to not stick.
- In the meantime, mix all your other ingredients together (except for the egg mixture) in the other bowl.
- When your chocolate and butter mixture has melted, put the eggs and the flour mixture together and mix them well.
- Gently transfer muffin batter into the muffin tin that has been lined with a parchment paper(baking sheet) or the muffin cups(do not forget to spray some cooking spray on your muffin cups so they won’t stick). Do not fill to the top, give your muffins some space to rise.
- Move your muffins to the oven and bake them for 5 minutes, and constantly check on them. My cooking tip is If you see a rind being formed on top of the muffins, that’s how you know they’re ready. If you do see a rind and the muffins are still not ready, give them an extra minute, no more, no less.
- Give your muffins a 20-25 minute of chill time before you do any frosting or icing.
- I recommend using a homemade buttercream icing for your chocolate muffins. Gently spread the icing with a butter knife. If you’re like me and you do not like icing on your cupcakes or muffins, try pairing them with a delicious vanilla ice-cream.
Homemade Buttercream Icing
- 1/2 cup room temperature unsalted butter
- 1 teaspoon vanilla extract (if you’re fanatic of vanilla, you can use an extra teaspoon of vanilla extract)
- couple drops of food coloring (if desired). I recommend using cardamom food coloring which is a healthy variant.
- 2 or 3 tablespoons of milk
- 2 cups fine sugar
- Mix your unsalted butter with an electric mixer until it’s soft and creamy. Slowly start mixing the fine sugar into the butter mixture. Lastly, beat the vanilla extract also, slowly.
- Add three tablespoons of milk, and mix again for 2 or 3 minutes. If you’re adding food coloring, now is the time to incorporate it into your mixture.
- Leave your cream in the fridge for a little while to cool.
How Do You Wrap Muffins To Freeze Them
Gently and tightly, wrap your muffins in plastic wrap and make sure no air can get through them. Freeze them without any icing on top.
Can You Freeze Muffin Mixture
Yes you can. Put your muffin batter in an air-tight container or a freezer bag. Store for up to a month.
Can I Freeze Banana Muffins
Yes. Any kind of muffins, cupcakes, or even muffin batter can be put in a freezer and stored for up to 1 month.
How Long Do Muffins Last In The Fridge
One Week. Your muffins be fresh and ready to eat at all time. Not that this is not freezer in question, frozen muffins can last you for 3 months.
How Do I Keep Muffins From Getting Dry
Use both butter and oil to keep your muffins moist and not crumbly and dry. Also, follow the instructions when doing any kin of recipe. If a recipe requires a 5 minute baking time on a certain heat, do exactly that. Do not overbake your muffins, that is a recipe for a disaster.
What Is The Best Oil For Baking
Canola oil is hands-down the best oil for baking. It has a neutral and light flavor so it won’t interfere with the taste of your baked goods, or the their texture.
What Does Milk Do In Muffins
It gives your muffins a good mouthfeel and a little bit of texture.
Can You Use Extra-Virgin Olive Oil In Baking
Yes you can but I recommend using something with a more neutral flavor, like Canola oil or sunflower oil. I have been amazed of what avocado oil can do to your baked goods, but unfortunately it is very rare to find and a little bit expensive.