Can you freeze muffin batter? YES!
This is a common question that members of the MOMables staff get continually, and the answer is YES. You can freeze your muffin batter. Having frozen muffin batter in your freezer ensures that you can have freshly baked muffins almost any time you please. Muffins are so versatile and can be enjoyed with breakfast, lunch, dinner, or a snack.
By freezing the muffin batter in paper liners, it makes your job easier. It’s so much easier to just simply take out the paper liner and bake it.
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It really is as simple as that! All you have to do is take them out of the freezer, place them into the tin, and bake. Add a few more minutes of baking time if you take the batter directly out of the freezer.
I usually use a freezer-safe bag to store my muffin batter because that is what works best in our small freezer. I place my frozen muffin batter in the bag and try to squeeze out as much air as I possibly can. I then take that bag and place it in another freezer bag to prevent freezer burn. When my bag is empty, I then rinse it, let it dry, and use it again for the next batch. I reuse the bag as many times as I can.
Muffins to Freeze
Now you know how to freeze muffins, so all that’s left is to leave you with some of the BEST freezer-friendly muffin recipes. Here are my favorites:
- Banana Oatmeal Muffins
- Cinnamon Coffee Cake Muffins
- Pear Muffins
- Easy Blueberry Muffins
- Apple Fritter Muffins
- Easy Protein Muffins for Kids
I could go on and on because my family absolutely LOVES muffins, but I’ll stop there so you can start making some delicious muffins and freezing them for your next busy morning.
How to Freeze Muffin Batter
Ingredients
- Paper liners
- Muffin/cupcake tin
- Your favorite muffin recipe
- Freezer-safe container or bag
Instructions
- Place paper liners in your muffin/cupcake tin.
- Follow your muffin recipe, and mix the ingredients well.
- Scoop out your muffin batter into the paper liners.
- Place the entire muffin tin in the freezer (on a flat surface) and freeze until solid (at least 2 hours).
- Once the muffin batter is completely frozen, take the paper liners out of the tin and place them in a freezer-safe container or bag.
- Return the batter to the freezer.
- When you’re ready to bake the muffins, place the liners inside the muffin tin as needed, and bake accordingly (adding a few minutes to the baking time if taken immediately from the freezer)
Notes
Muffin batter can be stored up to 3 months in the freezer.
Using a large ice cream scoop can ensure that you divide the batter equally for each muffin.
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Make sure you follow the instructions to freeze for at least 2 hours! I tried to speed things up and lost my muffins.
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Do you think it is possible to freeze a whole batch in a bag without liners and thaw to cook. I don’t use liners as I have a stone muffin pan.
Hi Holly, I have not tried that so I can say whether or not it will work. You can definitely try and let us know!
Hi Laura,
In the preamble prior to the recipe the author states that her freezer is small and therefore requires her to store her batter in two ziplock bags. Is it possible to find out how she defrosts this to use it and whether or not she has to use the entire batch once defrosted? (I’d assume so). My freezer is also tiny and I wouldn’t be able to fit a muffin tray in there.
Thanks
you can thaw out the batter as you would meat sauce, soups, etc. Once thawed, cut the tip of the zip bag and pipe onto a lined muffin tin. Bake as instructed and you are good to go!
Thank you so much for this tip! I make muffins almost everyday and only days i don’t are when I am just too tired. This allows me to continue my morning routine and get more sleep. (As a mother of 6) I will cherish this more than my kitchenaid!
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I absolutely LOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOVE this tip not only does it allow me to sleep later in the morning since my son loves anything that looks like a cupcake but I can finally make food without the early morning rising to prepare it. THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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I have tried this a couple times now since seeing your post and I love it. This way I can prep the muffins in the later afternoon and not have to turn my oven on to bake them until the next morning! This will certainly make our summer afternoons much more pleasant! Thanks!
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We are also gluten intolerant and have been doing this for years. I use the silicon muffin cups so that we don’t need a muffin pan in order to come them (or freeze them!). This is especially handy when traveling.
Thank you for mentioning your gluten intolerance! I was wondering if it would work for gluten free batters as well or if it would ruin the outcome.
Oh my, this is the most exciting thing that’s happened to me since we finish toilet training. Having a coeliac, I use muffins almost everyday to get grains & carbs into school lunches (which sees me up before dawn baking atleast twice a week) This is going on my Sunday prep list and I will thank you silently when I hit snooze on the alarm this week :)