There are two ways to freeze muffins both of which are relatively simple processes.
The first way to freeze your muffins is to bake them according to your recipe. Allow them to cool completely. Then insert the muffins into a large freezer bag removing as much air as possible before sealing it. Then simply put the bag in the freezer. The muffins can stay in the freezer for up to 3 months. Ready for some muffins? 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 reach your desired warmth.
The second method is 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. Do this by sliding the knife up under the muffin and working 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 you seal it.
Muffin batter frozen in a tin can be kept for up to 4 months. When you are 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.
Freezing muffins can save you both time and money. Buy ingredients when they’re on sale and make a couple dozen all at once. Freeze them and enjoy a muffin anytime you want one.
photo credit: dontcallmeikke
© 2009, Nanette Gomez. All rights reserved.
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