Freezing Muffin Batter for Quick Breakfasts and Snacks

You, too, will become obsessed with muffin batter after you read this.

Muffins.  They are everywhere. I can’t seem to stop myself.

If you could look into my freezers right now, you might wonder if I had an unhealthy fear of an impending muffin shortage. Or that perhaps I was planning to feed muffins to my family every meal for three weeks and then force ziplock bags full of leftover muffins upon the mailman and the unsuspecting neighborhood boy walking his dog .  You might wonder if I am planning a bake sale, featuring all varieties of muffins, baked by the happy, grinning muffin lady.

The practical side of you might also wonder if I’d recently found chocolate chips on sale. At our house, muffins and chocolate chips often go hand in hand just because they do.

It is also possible that some of you might look into my freezers and somehow not even notice the muffins while you think to yourself, “What is this unorganized mess and when is this girl going to defrost her freezers to make them more efficient?”  To which I would answer, “Who has time to organize or defrost freezers when one is so busy making muffins?”

We shall blame this latest muffin craze on Vicki – a reader who has now changed my life, or at least my breakfast. I’m telling you right now:  Get out your muffin tins, paper liners, and mixing bowls. You will want to partake in this time saving, delicious, breakfast and snack baking activity.

The Great Freezing Muffin Batter Tip

Stir up your muffin batter as the recipe states. (You’ll find many muffin recipes here.)  Scoop the batter into well greased or paper-lined muffin tins. Do not bake. Freeze.  (Not you, the muffins. This is not a hold up.)  Once the muffin batter is frozen, take the frozen batter balls out of the tin and place them in a freezer bag. Store them in the freezer for up to three months.

When you need muffins, do one of two things:

1. Place frozen, unbaked muffin batter balls into muffin tins overnight, set it in the fridge, then bake the muffins as normal the following morning. Or
2. Place frozen, unbaked muffin batter balls into muffin tins right when you need them, bake as directed, only adding a few more minutes of baking time.

Freeze Your Muffin Batter 3

It’s not like it’s hard or time consuming to mix up muffins and bake them. But I’m all for cutting down on dishes, and getting food made ahead of time to make life and healthy meals more convenient.  This wonderful muffin batter freezing tip rocks my world  – and fills my freezer with dozens of muffins in many varieties. It also saves me money and effort. I can’t tell you how many times I’ve made muffins, stuffed them in the back of my freezer for a busy day, then pulled them out only to find them freezer burned and dry. This freezing method ensures I have fresh, tasty muffins every time – within minutes and without dirtying dishes.

A few additional tips:

If your batter is thick enough, skip freezing it in the muffin tin. Scoop the batter in muffin-sized balls onto a parchment paper-lined cookie sheet. Transfer frozen balls to freezer bags and use when needed.

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Label your muffin batter balls so you can easily tell what is available in your freezer. If you have several different varieties of muffin batter prepared and in your freezer, you can pull out a few of each kind and bake an assortment, just for fun or to please picky palates.

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This idea even works for mini-muffins.

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Because I have muffins on my mind, I have more fun muffin tips coming up this week. (Subscribe for free updates if you don’t want to miss!)  And be watching for an awesome Strawberry Cream Muffin recipe too!

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I have to know:  Is this “freezing muffin batter” a brand new idea to you, or have you tried it before?  Once I tried this and learned how well it worked, I went on a muffin freezing frenzy (as confessed above). I now have Chocolate Chocolate Chip Muffin batter, Blueberry Muffin batter, Chocolate Chip Muffin batter (recipe in Kids in the Kitchen eBook), and Peanut Butter Chocolate Chip Muffin batter in my freezers. Told you I couldn’t stop myself. What a time saver!

Comments

  1. Kristy says

    No way. This is awesome. :)

    [Reply]

    Judy Reply:

    I have done this with “mini quiches” Just place parchment backing cups in the muffin tin, add fillings and pour in your eggs. If you don’t have parchment cups, double up on the paper. Looking at further comments, I may just go get some silicone cups. Going to try freezing muffin batter today.

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  2. Rachel says

    This idea is rocking my world, too! I love muffins, but we never go through a whole batch before they go bad and freezing after baking usually leaves them too dry for my taste so this will be perfect. And I cannot wait for the strawberries and cream muffin recipe, it looks so delicious.

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  3. Jennifer F. says

    Never, ever would I have thought of this! Love it!!! Now I’m going to have to plan a muffin batter party! :D

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  4. Crystal says

    I have not tried this with muffins, but will start tonight on the batch I am about to make. I do this all the time with COOKIE DOUGH though! Same: Prepare cookie dough, scoop onto parchment paper, freeze, then put into Ziploc bags in the freezer until needed. WA-LA: FRESH COOKIES on demand! :)

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  5. Margaret D says

    This is great. School will be starting soon. Our daughter-in-law is a sub for our local school district so I am never sure when I will be watching the grandchildren. Now I can have the grandson’s favorite muffins ready for him at a moments notice. Thank you so much for sharing.

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  6. Karen says

    We love muffins in our house as well and this sounds like an amazing idea – which I’ve certainly not thought of! I’ve frozen baked muffins and they are okay when reheated, but this method will deliver the freshest tasting muffin! I look forward to your other muffin tips. Thanks!

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  7. Vicki says

    Glad you enjoyed the idea!! My freezer is never without muffin batter in several varieties!!

    [Reply]

    Kristy Reply:

    Good idea, Vicki! Thanks for sharing so all of us could enjoy this too! :)

    [Reply]

    Laura Reply:

    So glad I finally had a chance to try your idea. Thank you again for sending it to me!

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  8. Kristy says

    No, I did not know this!!! I can’t wait to try it! I really like doing this with cookie dough too. Then popping out the frozen balls for quick and warm and fresh cookies! Yum! Thank you for your tips!

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  9. Leah says

    I have been doing this for quite some time now. I used to make scones and freeze them before baking them and mentioned to my mom how easy it was. She asked if I had thought of doing that with muffins since they are less labor intensive without the same forming process as scones. I tried it and now my life is changed!

    I have also learned to put as many as I can in silicone muffins cups and then pop them out after they are frozen (so that I can use the silicone to form more muffins.) That way the muffin papers don’t get crushed while being stored in the freezer since when I want to make the muffins I put them into paper at that point.

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  10. says

    Are you using Hard White Wheat or Soft White Wheat for your muffins?

    [Reply]

    Laura Reply:

    I use either one. But I have found lately that I prefer soft white wheat for muffins. :)

    [Reply]

    Linna Sutton Reply:

    Do you sift the soft white wheat? I haven’t had much luck trying to bake with it.

    [Reply]

    Laura Reply:

    No, I’ve never sifted it. I really only like using it in muffins and quick breads. It definitely doesn’t work for any recipes with yeast, but for muffins it has worked okay for me. :)

  11. Mindie says

    This is awesome! I did not know this information… I too have muffins in my freezer, already baked! =) I have a friend who has a coffee shop and she sells homemade muffins too, I just had to share this tip with her too. Thanks!

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  12. Emily says

    I think what I like best about this is the idea of being able to have a variety at once without having a gazillion muffins! Brilliant!

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    Tracy Reply:

    Yes, that’s awesome!

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  13. Karen says

    I have frozen the batter poured into ziplock bags then defrosted in the refrigerator the night before. You have to scoop it into muffin tins before cooking, but it lays flat in the freezer and you can stack them up. Since I only have two boys I usually freeze the bags with half the batter so I only make what we need at one time.

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    Corrine Reply:

    Someone said on another site this was posted on- she defrosts and cuts the tip off the ziploc and pipes the batter into the cups. Thought that was a great idea!

    [Reply]

    Kari Reply:

    Brilliant tip to share! Thanks.

    [Reply]

  14. Rochelle says

    I’m really excited to try this. I love fresh muffins!! So much better than day old or frozen muffins…thanks!!

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  15. Mary says

    Love this! I love having them in the freezer but also like them fresh baked much more than from the freezer! Problem solved.

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  16. Janette says

    Thanks for sharing this info. I’ll have to try it soon. I have never heard of freezing the muffins raw like this.

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  17. CiCi says

    Sounds like an idea I would try, but wondering…doesn’t the batter get stuck to the sides of the muffin paper as it bakes. It’s a picky thing, but I like my paper to peel off adequately and not take pieces of muffin with it!:)

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    Laura Reply:

    I’ve only just started using this method, but with the two varieties of muffins I’ve tried so far, I haven’t had trouble with them sticking. :)

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  18. CM says

    Have you tried this yet with gluten free muffins? Wondering if it will work just as well…

    [Reply]

    Laura Reply:

    I haven’t tried it, but hope to soon with my Coconut Flour Muffin recipes.

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  19. Susan F. says

    Thank you so much for this! I’ve been picking blueberries from our garden this week and freezing them. Now I know I should set some aside to make into a muffin batch or more. Yay!

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  20. Deja A says

    I am SO doing this! I have a list of get-ready-for-back-to-school meals I need to make and have several quick breads and muffins on that list for breakfasts and snacks…my children will love this. I can pull out each of their favorite muffins and bake them all at once!

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  21. Sharon says

    Do you freezer them in the paper cups?

    Also, what adjustments are needed during baking since they are frozen (temperature and how long do you bake them)?

    Thanks for the great idea! Will be making mine this week with school starting soon.

    [Reply]

    Laura Reply:

    Yes, I freeze them in the paper cups to make baking (and cleaning) easier later. I bake them as directed, just adding a few extra minutes to the baking time if needed.

    [Reply]

  22. Stacey says

    What a fantastic idea! I’ve been so disgusted with the nasty breakfast cereal options lately, that I stopped buying it. We have been eating muffins and toast and sometimes oatmeal. My kids hate waiting for me to mix nd bake muffins though. This would be a time saver. I love the thought that my kids are getting whole grains for breakfast instead of processed junk cereal. I use my Nutrimill to grind my grains too. Spelt is a favorite for muffins!

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  23. Rebekah Renee says

    I have been freezing muffins for a few months now, however all I do is make my batter then put it into a zip lock bag, lay it flat on a baking sheet and freeze it. It is MUCH easier to store it that way. I have a small amount if frezzer space, so I stack my flat muffin zip lock bags on top one another.
    To bake them I set out till soft(put in fridge the night before) and I will either cut the tip of the bag and pipe them into the pan OR use a mini cookie scoop and scoop them out of the bag and put into the tin. Love having a freezer full of muffins!

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  24. Brianna D. says

    Wow, that’s great! My husband really likes FRESH breads. (Instead of baked, frozen,reheated, and thus dry, muffins. Of course, who doesn’t?) But as a mom of 3 children 3 and under, I can certainly use ways to save time. Oh, wow, I’m SO excited about trying this! I could even just make a full batch of muffins (12), and bake 6 and freeze 6 for fresh muffins again later! So awesome!I will DEFINITELY try this!!! Thank you!!!!

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  25. Lynda says

    OK, now that I have my new, larger side by side fridge, I will have to get a freezer! Great idea. I have found that a small 6 muffin pan fits just right into my toaster oven (a la Jiffy Corn Muffins). Only turning the small toaster oven on is a lot better than the big oven, on these hot days. Also, for just the two of us, we do not need a full size batch!

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  26. Shawn says

    Seriously! I never thought of this. But I too enjoy making muffins and often do that at Christmas time instead of the usual cookies that everyone seems to have. I will have to try this!

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  27. says

    I make muffins all of the time and this idea is wonderful! I always make extra batches of muffins to freeze, but it would be so nice to smell them baking in the morning without all of the prep work. Thanks so much for the idea, I can’t wait to try it!

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  28. Mary Beth Patnaude says

    My kids love fresh baked muffins! I work full time, so this is going to be great for busy school mornings! Can’t wait to try!

    [Reply]

  29. Yemi-Greg Brown says

    I have never heard of freezing muffin batter, but it makes complete sense. I look for a way to freeze just about everything:)

    [Reply]

  30. Liz says

    Has anyone tries to freeze pancake batter?

    [Reply]

    Laura Reply:

    I have, and don’t love it. I prefer to cook extra pancakes, then freeze them to rewarm quickly in a toaster oven.

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  31. Amanda says

    Such a great idea! Ibknowbthis has nothing to do with breakfast- but would it work with cupcakes too?

    [Reply]

    Laura Reply:

    I’ve never tried it, but I would think so!

    [Reply]

    marion Reply:

    yes, it does :-)

    [Reply]

    Carol Cody Reply:

    It works on everything. Also cake batters, pies (I make mini fried pies and freeze before cooking). Sometimes I think my freezers are my best friends!!!!!!!!!!!

    [Reply]

    Dottie Reply:

    Re freezing cupcake batter: Yes, you can. I’m on Pinterest (where this one
    has also been pinned, Laura) and saw a post discussing just that. Laura,
    Thanks for this tip. Love it! I’m planning a freezer cooking day for next
    week.

    [Reply]

  32. Carie W-F says

    Laura,

    Have you tried with with gf muffins? I’m getting a gf book from the library soon and would love to be able to stock my freezer with gf make aheads!

    Thanks for all the great tips and tricks :-)

    Carie

    [Reply]

    Laura Reply:

    No, I don’t have a lot of experience with GF muffins, so I’m not sure.

    [Reply]

    Melissa Carr Reply:

    This should work fine with Gluten free muffins! Each batter still generally uses a flour, fat/oil, sugar and rising agent like baking soda or powder. I am going to try this with some coconut flour ones next!

    [Reply]

  33. PGordon says

    I have been freezing muffin batter for about 10 years. Your method is great for Individual servings and I will have to try it.

    I started freezing muffin batter when I tried frozen muffin batter from a Canadian company called MacMillans. For their batters, you simply use an ice cream scoop to take out as many batter balls as needed, and bake from frozen.

    I do the same with my own muffin batter. As .ong as you work from frozen batter, this works well. I like putting several dozen muffins worth in the freezer at a time. Then on busy mornings, we scoop and bake.

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  34. CJ says

    This is how I do cookies! Make the dough (usually 4x batch) then get one of your kids to roll the dough into a million cookie-sized balls and place on a cookie sheet-real close together, even touching. Freeze. Put frozen cookie dough balls in zip lock and store in freezer. Later when you need 4 cookies or 3 dozen cookies, take out what you need and bake ’em up! You’re always only 12 minutes away from freshly baked cookies that didn’t come from a factory!

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  35. Trudi says

    Hi Laura – thanks for passing on this great idea. I’m sure I’d NEVER have thought of it on my own! One question . . . does this work with your coconut flour muffin recipe? Was wondering if it would work the same since there’s so little flour used and it seems to me the batter would freeze up much harder. Thanks!

    [Reply]

    LindseyforLaura@HHM Reply:

    Coconut flour can be so finicky. Since Laura hasn’t tried it, it is hard to know for sure but she is doubtful that it would work out as well.

    [Reply]

  36. Jackson Barnett says

    I certainly respect your position that “muffins and chocolate chips often go hand in hand just because they do”, but I must beg to differ. In OUR house, it’s COOKIES and chocolate chips that go hand in hand just because they do. ;)

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  37. thash says

    hi how long can the frozen mix keep in the freezer ? cos i found that the muffins dont rise when the batter is frozen .

    [Reply]

    Laura Reply:

    I keep mine up to three months.

    [Reply]

  38. Jacquie says

    Hi Laura,

    Fantastic tips! Just one question, I find whenever I freeze things, especially muffins they always get freezer burn! Any tips?

    Thanks

    [Reply]

    Laura Reply:

    My biggest tips to avoid freezer burn are to make sure the item has completely cooled before packaging, make sure the packaging is air tight, and to use the freezer item within 1-2 months.

    [Reply]

  39. Erin says

    So this completely made my day…uh, night? I work the third shift… Anyway, I have been interested in freezing foods for a while. Mostly to cut down on portion size, as no wasted food happens here. :/ Plus, it saves time considering my schedule. We love muffins, here, and two of three are very picky and I can make myself the crazy flavors while preparing them their plain ones. Thanks to you for posting this!! :)

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  40. Katharine in Brussels says

    Thanks for the blueberry muffins reference, I had some frozen blueberries waiting for their next destination! They’re now stirred into a batch that is finishing off its last couple of minutes as ten mini muffins in the oven, and another ten mini muffins are chilling in the freezer. Love mini muffins as they are the perfect size for little people.

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  41. Luz says

    Hi Laura, I love the idea of freezing muffin batter especially since schools about to start!! I work at the school as well so I need/want something easy for breakfast. Do you happen to have a list of just your muffin recipes? Or a book ore book of just muffins or breakfast? Thanks for your great recipes!!

    [Reply]

  42. Carol says

    Oh my goodness, you are my hero! My boys always want muffins and I always do not feel like mixing up muffins at 6:30 in the morning! This Sunday after Passover is finished (and we can have wheat again) we are making LOTS of muffins!!! Thank you for this awesome tip!

    [Reply]

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