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My kids LOVE muffins but I am seldom in the mood to make them at 7am.
Every so often, when I am feeling really nice, I make a couple batches worth of muffin batter and freeze it for those mornings when cold cereal or PB toasts just aren’t going to cut it.
It’s simple to do and makes for quick baking when you are wanting to eat some hot muffins on a cold morning.
The first thing you are going to do is line a couple muffin tins with cupcake/muffin liners. This will make it easy to pop the frozen batter out of the pans AND give you quick clean up when the batter is frozen and ready to store.
Any old paper liner will do.
Mix up a batch or two of your favorite muffin batter. This time I tried out the Master Muffin Mix/Very Berry Muffins from Sally’s Baking Addiction, you can find her wonderful recipe HERE.
Her post is fantastic and full of great muffin making & baking tips, so definitely go check it out!
I like to make my muffins from scratch for two reasons:
But, if you want to use a box mix because you have one on hand or that’s just how you roll, then by all means go for it because it will totally work whether you make them from scratch or from a box.
It’s all personal preference.
I like to use a nice big batter scoop, because it is fast and perfectly proportioned, but two spoons will totally do.
Just fill the paper cups with batter and you are ready for the next step.
Oh, almost forgot…
Keep your eyes peeled for sneaky spoon lickers!
Who even knows how many times this little helper did that when I wasn’t watching?
This step is easy, place the entire muffin tin in the freezer for a few hours.
Make sure that the tray is on a level surface so the muffin batter freezes evenly and so you don’t have any spills.
Once your batter is frozen you are ready to label and seal to prepare for those busy mornings.
Label your freezer bag or container with the kind of muffins and the baking directions.
Then, place your frozen muffin cups into your bag. I like to slip a piece of wax paper between my layers for good measure. Remember to work fast here because the batter thaws crazy quick.
Once you’ve got that done your muffins are ready to freeze for up to 2-3 months, if they last that long before someone finds them and eats them all.
Admire your work, and then hurry and stick them in the freezer so you don’t have a gooey mess.
On those busy mornings when your fam is crying for something warm and yummy, you simply pull the frozen batter cups out and stick them back into a muffin tin. Once you have them in the muffin tin, you can either let them thaw on the counter for a couple minutes or you can stick them right into a preheated oven and bake, adding a few minutes extra to the baking time.
Then feed your hungry crew!
I don’t do this nearly enough, but it’s simple and makes things easy when I do.
This is a great idea. I have much more energy on a weekend to make these and freeze them than when the kids want them during the week. I’ll have to pin this so I remember!
Thanks for commenting Aliza! A nice easy weekend would be a great time to put a couple batches in the freezer! It’s so simple.