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Freezing Muffin Batter for Quick Breakfasts and Snacks

August 6, 2013 by Laura 89 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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.

frozen_muffins_2

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.

frozen_muffins_1

This idea even works for mini-muffins.

frozen_muffins_3
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!

strawberry_muffins_2

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!

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Filed Under: Eat Healthy Save Time

Comments

  1. Kristy says

    August 6, 2013 at 9:27 pm

    No way. This is awesome. :)

    Reply
    • Judy says

      March 9, 2014 at 12:58 pm

      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.

      Reply
  2. Emily says

    August 6, 2013 at 9:45 pm

    Brilliant!

    Reply
  3. Rachel says

    August 6, 2013 at 9:47 pm

    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.

    Reply
  4. Robin says

    August 6, 2013 at 9:55 pm

    amazing!!!! Cannot wait to try

    Reply
  5. Krista says

    August 6, 2013 at 9:59 pm

    I like this too as I can prep muffins on a day when it is too hot to bake. Thanks for the great tip!

    Reply
  6. Jennifer F. says

    August 6, 2013 at 10:04 pm

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

    Reply
  7. Crystal says

    August 6, 2013 at 10:45 pm

    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! :)

    Reply
  8. Margaret D says

    August 7, 2013 at 2:37 am

    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.

    Reply
  9. Karen says

    August 7, 2013 at 4:08 am

    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!

    Reply
  10. Vicki says

    August 7, 2013 at 5:03 am

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

    Reply
    • Kristy says

      August 7, 2013 at 5:39 am

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

      Reply
    • Laura says

      August 7, 2013 at 8:19 am

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

      Reply
  11. Becky says

    August 7, 2013 at 5:37 am

    Why didn’t I think of this! . I do this all the time with cookie dough!

    Reply
  12. Kristy says

    August 7, 2013 at 5:39 am

    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!

    Reply
  13. Leah says

    August 7, 2013 at 5:54 am

    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.

    Reply
  14. Linna Sutton says

    August 7, 2013 at 7:20 am

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

    Reply
    • Laura says

      August 7, 2013 at 8:20 am

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

      Reply
      • Linna Sutton says

        August 7, 2013 at 9:21 am

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

        Reply
        • Laura says

          August 7, 2013 at 9:26 am

          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. :)

          Reply
  15. Mindie says

    August 7, 2013 at 7:34 am

    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!

    Reply
  16. Emily says

    August 7, 2013 at 7:51 am

    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!

    Reply
    • Tracy says

      August 7, 2013 at 8:10 am

      Yes, that’s awesome!

      Reply
  17. Charlotte Moore says

    August 7, 2013 at 8:57 am

    Never have heard of this. Wonderful idea. I do cookie dough like this but never muffins.

    Reply
  18. Karen says

    August 7, 2013 at 9:06 am

    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.

    Reply
    • Corrine says

      August 9, 2013 at 6:58 pm

      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 says

        September 1, 2014 at 4:56 pm

        Brilliant tip to share! Thanks.

        Reply
  19. Bobbi says

    August 7, 2013 at 9:23 am

    genius!

    Reply
  20. Grace says

    August 7, 2013 at 9:36 am

    Your post made me smile (“an unhealthy fear of a muffin shortage)! The idea was great too. :-)

    Reply
  21. Kersten says

    August 7, 2013 at 10:07 am

    This is the most exciting cooking lesson I have learned since I found out about wheat grinders! Whoo-hoo!

    Reply
  22. Crystal says

    August 7, 2013 at 10:21 am

    What a great idea! I will be trying this to help expedite breakfasts! Thank you for sharing.

    Reply
  23. Rochelle says

    August 7, 2013 at 10:26 am

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

    Reply
  24. Mary says

    August 7, 2013 at 11:22 am

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

    Reply
  25. Janette says

    August 7, 2013 at 11:47 am

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

    Reply
  26. CiCi says

    August 7, 2013 at 12:22 pm

    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!:)

    Reply
    • Laura says

      August 7, 2013 at 1:35 pm

      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. :)

      Reply
  27. CM says

    August 7, 2013 at 2:58 pm

    Seriously, you are my new best friend. And so is Vicky. So excited about this idea!!

    Reply
  28. CM says

    August 7, 2013 at 2:59 pm

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

    Reply
    • Laura says

      August 7, 2013 at 4:19 pm

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

      Reply
  29. Violet says

    August 7, 2013 at 6:27 pm

    Nope, never heard of, or tried it, but I sure will NOW!
    Violet in Idaho

    Reply
  30. Susan F. says

    August 7, 2013 at 7:11 pm

    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!

    Reply
  31. Emily K says

    August 7, 2013 at 7:37 pm

    I had absolutely no idea. I am fighting the urge to join ur frenzy. Lol.

    Reply
  32. Deja A says

    August 7, 2013 at 8:26 pm

    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!

    Reply
  33. Sharon says

    August 7, 2013 at 8:29 pm

    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 says

      August 7, 2013 at 8:40 pm

      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
  34. Stacey says

    August 7, 2013 at 8:35 pm

    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!

    Reply
  35. Rebekah Renee says

    August 7, 2013 at 9:33 pm

    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!

    Reply
  36. Mrembo says

    August 8, 2013 at 1:59 am

    Awesome!!!! Thanks Laura! You’ve saved the day for a working mom.:)

    Reply
  37. Vicki says

    August 8, 2013 at 10:54 am

    I think this just changed my life!

    Reply
  38. Brianna D. says

    August 8, 2013 at 12:51 pm

    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!!!!

    Reply
  39. Hannah Jurgelis @ Dreaming of Perfect says

    August 8, 2013 at 1:14 pm

    I had never thought of this, I love freezing bread though! I might have to give this a try =)

    I have a blog link-up on Fridays, called Free to Talk Friday, I hope you’ll come and join. It will be open late tonight at dreamingofperfect.weebly.com

    Reply
  40. Jennifer says

    August 8, 2013 at 4:26 pm

    Wow, this sounds so cool. I freeze scoops of unbaked cookie dough but freezing muffin dough never occurred to me.

    Reply
  41. Lynda says

    August 8, 2013 at 7:23 pm

    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!

    Reply
  42. Shawn says

    August 9, 2013 at 6:30 am

    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!

    Reply
  43. Shannon {Cozy Country Living} says

    August 9, 2013 at 7:52 am

    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!

    Reply
  44. Melanie C. says

    August 9, 2013 at 10:04 am

    Have frozen baked muffins but not batter; this is Genius!! Love this idea!M

    Reply
  45. Pauline says

    August 9, 2013 at 11:51 am

    This is super! Thanks for sharing! I shall join you in the muffin making madness! :)

    Reply
  46. Mary Beth Patnaude says

    August 9, 2013 at 12:40 pm

    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
  47. Yemi-Greg Brown says

    August 9, 2013 at 1:21 pm

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

    Reply
  48. Green Money Stream says

    August 10, 2013 at 3:46 pm

    Wow, that’s a great idea that I never thought of! I make muffins all the time and usually freeze some after baking, but doing it before could save time and space in the freezer.

    Reply
  49. Liz says

    August 11, 2013 at 6:25 am

    Has anyone tries to freeze pancake batter?

    Reply
    • Laura says

      August 11, 2013 at 3:46 pm

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

      Reply
  50. Karen says

    August 12, 2013 at 7:43 am

    BRILLIANT!!! Thank you so much for sharing that idea!

    Reply
  51. Amanda says

    August 20, 2013 at 5:52 pm

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

    Reply
    • Laura says

      August 21, 2013 at 10:55 am

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

      Reply
      • marion says

        August 24, 2013 at 5:31 am

        yes, it does :-)

        Reply
      • Carol Cody says

        April 18, 2014 at 1:00 pm

        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 says

      August 24, 2013 at 9:38 am

      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
  52. Carie W-F says

    August 24, 2013 at 9:22 am

    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 says

      August 24, 2013 at 11:41 am

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

      Reply
    • Melissa Carr says

      September 12, 2014 at 4:24 pm

      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
  53. PGordon says

    September 1, 2013 at 6:01 pm

    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.

    Reply
  54. CJ says

    September 15, 2013 at 2:44 pm

    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!

    Reply
  55. Trudi says

    September 21, 2013 at 3:08 pm

    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
    • [email protected] says

      October 3, 2013 at 8:17 am

      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
  56. Jackson Barnett says

    October 10, 2013 at 10:33 am

    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. ;)

    Reply
  57. thash says

    October 25, 2013 at 3:50 am

    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 says

      October 27, 2013 at 7:44 pm

      I keep mine up to three months.

      Reply
  58. Jacquie says

    February 11, 2014 at 4:34 am

    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 says

      February 11, 2014 at 3:48 pm

      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
  59. Erin says

    September 14, 2014 at 2:21 am

    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!! :)

    Reply
  60. Katharine in Brussels says

    October 25, 2014 at 8:01 am

    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.

    Reply
  61. Luz says

    August 25, 2015 at 3:14 pm

    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
    • Laura says

      September 5, 2015 at 3:10 pm

      Here you go! https://www.heavenlyhomemakers.com/23-great-muffin-recipes-free-printable-zoo-animals-muffin-toppers

      Reply
  62. Michal says

    September 16, 2015 at 7:39 am

    Oh mah gawd my life is changed forever. Freeze all the things!!

    Reply
  63. Carol says

    April 26, 2016 at 6:29 pm

    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
  64. Heidi says

    May 15, 2016 at 2:06 pm

    Will freezing a muffin recipe affect the density and moisture when baking. I’m concerned about achieving muffin peaks.

    Reply
    • Laura says

      May 23, 2016 at 10:08 am

      Yes, I’ve found that it does effect the density a bit, so the muffins aren’t as fluffy as if you’d baked them right after mixing them up. My family doesn’t mind. :)

      Reply
  65. Jami says

    June 6, 2016 at 10:17 am

    Hi! Brilliant idea! Like the comment above, i was wondering how this affects the leavening agents in the batter? I know you are never supposed to make pancake batter ahead of time because it affects the leavening, so i am curious about this…. I have 5 kiddos and this would make such a difference if it works out for me.

    Curious, I wonder if you put them directly in the oven from the freezer vs. letting them thaw in fridge overnight if it would make a difference in the density, fluffy, moisture, etc.? Might be an experiment in my near future….unless someone on here has tried it already?

    Thanks so much for the clever idea!

    -J

    Reply

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