Refrigerating muffins prevents mold, but muffins become stale faster in the cold than at room temperature. To keep muffins from becoming both stale and moldy, freeze them. Freezing batches of leftover muffins prevent waste, and leaves you with muffins ready to be thawed and warmed when a hankering hits.
Freshly baked muffins must cool completely before you wrap and freeze them, otherwise moisture from the heat of the muffins will cause ice crystals to form, ruining the flavor. Remove paper baking cups before you freeze muffins. Individually wrap each muffin in aluminum foil or plastic wrap. Put the muffins in a large plastic zip-top freezer bag marked with the date. Frozen muffins should be used within three months.
To thaw, remove the number of muffins you want from the freezer and set them, still wrapped, on the counter. Allow the muffins to thaw. They're ready to eat when they feel soft. To warm frozen muffins in an oven, remove the wrappers and put them back in a muffin tin. Heat them in the oven at 300 degrees Fahrenheit for 20 minutes.
- NDSU Extension Service: Freezing Baked Goods
- Bernard Clayton's New Complete Book of Breads; Bernard Clayton
- University of Missouri Extension: Quality for Keeps: Freezing Home-Prepared Foods