Even if it’s low in food, you’ll always find one thing bottom drawer of my freezer: a gallon-sized zipper of homemade muffins waiting to be picked up and swallowed. Cupcakes are one of those short-lived foods: if they aren’t eaten in the first two days, they start to dry out and aren’t worth it. Trying to reduce food waste and work overtime to work in the oven, I started to freeze half a bunch of muffins as soon as it cooled, and I never looked back. So how do you freeze muffins to make them as sweet and moist as when they first came out of the oven? Go find my tried and tested method, as well as practice my three favorite muffin recipes.
First of all, you want to make sure that the muffins are completely cooled before you collect them — the steam trapped in the bag will create condensation that will freeze inside the bag — which is not good. Once cooled, you can wrap them in a double layer of plastic and aluminum foil or do what I do and put them in a gallon-sized Ziploc bag for freezer. You want to use your hands to remove all the air from the bag so that it can cool down.
Storage and organizing tips:
I use a sharpener to label the contents of the bag, along with the date, on the outside of the Ziploc. If you serve it to friends or relatives, you may want to notice a common allergen. A month later, I defrost the muffins and I don’t remember adding dairy or nuts. Muffins need to be kept for about two months to get the best flavor and texture. Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. If they are on the hill, they will taste dry and tasteless and you will know it’s time to throw them away.
How to defrost frozen muffins?
Baked: I wrap the muffins in paper and place them in the 350 degree oven for about 10 minutes until heated through. Pro tip: My mom recommends opening the paper in the last two minutes of cooking to get the top and crispy scent.
Microwave oven: Unlock completely and cook at 50% power for about 1 1/2 minutes, until heated through.
Warming the muffins is a game changer; they taste almost fresh from the oven. Even though I’ve been able to pull out a frozen muffin at my kids ’meal, and by the time they eat the defrosted muffin at lunch, they’ll be happy to swallow it.
Which muffins freeze best?
The good news is that most muffins freeze very well. You want a muffin with plenty of moisture so that it almost evaporates when you heat the inside. Here are some of the best homemade muffin recipes for freezing:
Something that is so thoughtful in the process of making banana bread, what’s better for mature bananas sitting at the kitchen counter? This vegetable version has a more nutty flavor with battered tahini, a piece of flour mixed with almond flour and sesame seeds, sliced almonds and oats. Also, the texture is a soft, moist world.
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I’ve done so many repetitions of Morning Glory Muffins over the years, and I still haven’t found one that goes beyond my mom’s classic recipe. When it comes to baking projects in the fall, pumpkin bread is only a hobby for Morning Glory Muffins, so I couldn’t help but try to reconcile my two loves into a single perfect muffin. And I don’t regret it, because these are so good: the perfect cold breakfast in the morning, a delicious afternoon snack or a little butter and sea salt decorated for my dessert type.
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These gluten-free and dairy-free blueberry muffins are a delicious breakfast or snack. They are chef Lani Halliday, from the Brutus Bakeshop in Brooklyn (read our Interview with Lani here!) These come together quickly and are a very great breakfast, as well as a perfect school lunch.
