Having ready-to-bake homemade muffins in your freezer is so convenient. The process is simple. Use any muffin recipe, mixing the batter as usual. Portion the batter into individual paper or foil baking cups in a muffin tin… but freeze the muffins instead of baking them. Once the muffins are frozen, remove them from the tin and store them in a freezer bag. Do not thaw the muffins before baking.

To bake the muffins, preheat the oven to the specified baking temperature in your recipe before taking the muffins out of the freezer. The frozen muffins will need support as they bake, so be sure to put them back into the muffin tin before you put them in the oven. Frozen muffins will take longer to bake… just bake until a toothpick inserted into the center of a muffin comes out clean.

The secret to freezing batter and baking light muffins with a great texture is to freeze the batter IMMEDIATELY after mixing. If the batter is allowed to sit, the leavening agent (baking soda/baking powder) will lose its “oomph” and the muffins will be heavier and dense.

Add Your Comment

All comments are moderated... your email address will not be published.

Talk to me! :o)


Laryssa @ Heaven In The Home

What a wonderful idea! Thanks so much.


What a great idea! I am one of those cooks that likes to cook once a week for the whole week. I don’t mind cooking all day as long as it will last a week. Needless to say, we have lots of leftovers. ; )

Muffins! Lord Peter Wimsey was always fond of muffins.


I would never have dreamed that this could be done! Can you share your recipe for carrot yogurt muffins? They look scrumptious. I made the hamburger/hot dog buns and rolls. The bread is softer than any homemade I have ever eaten. What a blessing to find your website.