How To Freeze Muffins Recipes

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HOW TO FREEZE MUFFINS



How to Freeze Muffins image

Freezing muffins is a great idea if you need quick breakfasts or snacks throughout the week and want to prep them in advance. This post will explain how to freeze muffins, as well as provide thawing instructions and 15 easy muffin recipes.

Provided by Good Life Eats

Categories     Kitchen Tips & Tricks

Time 1h5m

Number Of Ingredients 1

12 Muffins

Steps:

  • Bake the muffins according to recipe instructions.
  • Remove the muffins from the muffin tin and place on a wire cooling rack. Let them cool completely.
  • Place the cooled muffins in a baking dish or on a baking sheet. Either will work, so long as the muffins are in a single layer.
  • Freeze the muffins just until hard, about 30 minutes.
  • Seal the semi-frozen muffins inside a freezer bag, or another freezer-safe container.
  • Label and date the freezer bag and freeze for up to 3 months.

Nutrition Facts : Calories 424 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 380 milligrams sodium, Sugar 36 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

FREEZER TO OVEN BERRY MUFFINS



Freezer to Oven Berry Muffins image

From the freezer to the table in under an hour, these muffins are ideal as an easy make-ahead option for a crowd. Freezing them before baking-instead of reheating after baking-ensures that they'll taste freshly baked, with soft tender insides and hot, gooey berries.

Provided by Food Network Kitchen

Categories     side-dish

Yield 12 muffins

Number Of Ingredients 12

3/4 cup fresh blueberries, raspberries or diced strawberries
1 3/4 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
2 large eggs
1 cup milk
1 stick (4 ounces) unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/2 cup light brown sugar
4 tablespoons unsalted butter, softened

Steps:

  • For the muffins: Line a 12-cup muffin tin with foil muffin cup liners.
  • Toss the berries with 2 tablespoons of the flour in a small bowl. Whisk the remaining flour, granulated sugar, baking powder and salt in a large bowl. Beat the eggs in a medium bowl until frothy, and then whisk in the milk, melted butter and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. Stir the batter with a rubber spatula until just combined.
  • For the topping: Combine the flour and brown sugar in a medium bowl. Either using a fork or your fingers, mix in the butter to form large and medium crumbs.
  • Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the blueberries among the cups. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months.
  • When ready to bake, preheat the oven to 325 degrees F. Place the muffins in a muffin tin or directly on a baking sheet and bake until they are lightly golden and a tester inserted in the center comes out clean, 35 to 40 minutes.
  • These muffins can also be baked immediately. Preheat the oven to 350 degrees F, and bake until lightly golden and a tester inserted in the center comes out clean, 20 to 25 minutes.

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