Have you got the urge to bake and have you prepared more muffins than you and your family can eat? Luckily, the juicy pastry can be easily stored in the freezer and thawed when needed without losing its delicious taste.

Muffins should be thawed in the refrigerator

Freeze muffins

To freeze muffins, all you have to do is make sure they are completely cool. Since paper muffin liners often stick to thawed or reheated muffins, consider removing them before freezing or baking the muffins directly in a muffin pan without paper liners.
Place the muffins loosely in a freezer-safe container, i.e. a plastic or stainless steel box. Seal tightly and label with contents and freezing date.
Frozen muffins can be kept and taste good for at least three months.

Defrost muffins

To keep the muffins moist and fluffy after freezing, you have two options for defrosting them:

Thaw in the fridge

Place the freezer container with the muffins unopened in the refrigerator. The muffins will take a few hours to gently defrost in this way, but they will stay nice and moist. In addition, they remain chilled throughout the thawing process, which means that harmful microorganisms do not have a chance to multiply on the muffins.
If you want, you can reheat the thawed muffins so they taste freshly baked. To do this, place them in the microwave for half a minute. Alternatively, they can be placed on the bun attachment of the toaster or in the oven for a few minutes at a low temperature.

Bake in the oven

You can put the frozen muffins in the oven for a short time to defrost or bake them. The oven temperature must not be too high, otherwise the muffins will be too crispy. 150 °C is sufficient. After about 15 minutes, the muffins will be warm and slightly crispy. You should not leave them in the oven for longer, otherwise the muffins will dry out.

Alternatives to the frozen muffin: cake in a glass

If you already know you're not going to eat the muffins right away, there's an alternative: long-life muffins or cakes in a jar.

  1. Fill the prepared muffin batter into greased screw-top or swing-top glasses. The glasses should not be more than two-thirds full, as the dough will still rise.
  2. Place the jars in the oven and bake the batter as directed in the muffin recipe.
  3. Use oven gloves to remove the finished muffins from the oven and immediately seal the jars while they are still hot. If the dough has risen too much, use a clean knife to trim the top of the jar.

Due to the sterile vacuum in the glass, cakes and muffins prepared in this way can be kept for four weeks without refrigeration. You can either spoon them out of the glass or throw them out if you have used suitable glasses for this.

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

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