Frozen Muffins Will Make You Feel like a Superhero
Martha White mixes make it simple to whip up homemade muffins from scratch whenever the mood strikes. But on hectic school days, when weekend guests are on the way – or just about any time you need to be on autopilot – knowing you’ve already got a batch prepped and stashed in your freezer can be a game changer. Here are two simple methods for freezing muffins that we love. Give them a try, and you’ll be prepared for anything!
Freeze Batter for Later Baking
- Prepare your favorite Martha White muffin mix according to the package directions. Spoon the batter into a muffin pan fitted with paper liners, filling each liner ¾ full.
- Place the muffin tin in the freezer. Take care to keep the pan level so that the batter doesn’t spill (and the muffins keep their shape). Freeze until solid, at least 6 hours or up to 24 hours.
- Once frozen, gently lift the filled paper liners out of the pan and transfer them to a freezer-safe storage container. Seal tightly. Store muffins in the freezer until you are ready to bake them, up to 3 months.
- To bake: Heat oven to 400F. Place the filled and frozen paper liners back into a muffin tin. Bake for for the time indicated by recipe (for most Martha White muffin mixes, 14 to 16 minutes). Insert a toothpick into the center of the muffins to test for doneness; if the toothpick comes out clean, the muffins are ready. If the toothpick is wet, return the muffins to the oven for 5 to 10 minutes more, checking them once more for doneness.
Freeze Extra Muffins for Reheating
- Prepare your favorite Martha White muffin mix according to the package directions. Spoon the batter into a muffin pan fitted with paper liners, filling each liner ¾ full. Bake as indicated.
- Transfer muffins to a wire rack to cool. When completely cool, wrap tightly in plastic wrap or aluminum foil and place in a resealable freezer bag. Seal tightly.
- Label bag with the name of the muffin and the date baked. (Muffins will keep frozen for up to 3 months.)
- To prepare: Remove the muffins from the freezer, carefully unwrap them, and let thaw at room temperature. To serve warm, reheat the unwrapped muffins in the microwave for 30 to 45 seconds on HIGH. Or heat oven to 400F, place the foil-wrapped muffins on a baking sheet, and warm for 10 to 15 minutes.