How to Keep Muffins From Going Moldy


Nearly everybody loves a good muffin, whether homemade or store-bought. Banana nut, pumpkin, blueberry, lemon poppy seed and chocolate chip are just a few of the hundreds of varieties of sweet muffins. Savory muffins include corn, zucchini and spinach-feta. While delicious, many muffins have a relatively short shelf life and can start to mold after a few days, especially during warmer months. Proper storage can deter spoilage and allow your muffins to stay fresh a little longer.

Things You'll Need

  • Enriched white flour
  • Zippered plastic bags
  • Plastic storage containers
  • Freezer bags
  • Permanent marker
  • Use enriched white flour rather than whole-wheat flour when baking muffins from scratch. Whole-wheat flour spoils faster, as it contains wheat germ.

  • Cool muffins completely, then place them in a zippered plastic bag or plastic storage container. Seal the bag or container and store the muffins at room temperature for up to three days.

  • Refrigerate muffins during warmer months, and always refrigerate muffins that contain meat or cheese. Muffins stay fresh in the refrigerator for four to five days.

  • Freeze muffins by placing them in a freezer bag and sealing tightly. Note the contents and date on the label in permanent marker and freeze. Thaw and consume the muffins within three months.

Tips & Warnings

  • Thaw frozen muffins by allowing them to sit at room temperature for 20 to 30 minutes.
  • To cut down on waste, make homemade “refrigerator muffins,” which use batter that you can store in the refrigerator for up to one month. Store the batter in a lidded pitcher and use it to make small batches of muffins.

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  • Photo Credit Muffin and cappuccino image by Susanne Karlsson from
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