Did you know that most muffin batters can be made up ahead of time and refrigerated for up to two weeks or frozen for up to 3 months? This is such a time and work saver in so many different ways. You can double or triple recipes (just remember to lighten up on the salt when you do this). Refrigerated batter can simply be scooped and baked on a busy weekday morning, so your family can enjoy warm muffins for breakfast or take with them for morning coffee or lunches. Best of all, you can make just as many muffins as you want. No leftovers.
To store batter in the freezer, fill paper liners in the muffin tin, pop into the freezer until frozen, then remove from the muffin tin and store in freezer bags until needed. Remove the frozen cups from the bag and put back into the muffin tin to bake.
Another way we save precious time in the mornings at the inn is to make up big batches of dried muffin mixes ahead of time. We keep them in ziploc bags, and use a permanent marker to write the necessary liquid ingredients to complete the recipe on the outside of the bag. On a busy morning we just grab a bag of mix, pour into a mixing bowl, read the bag to find out which liquid ingredients we need to add, and we have muffin batter ready to go in about 5 minutes.
The only batters we don’t recommend for refrigerator storage are those with berries or other soft fruit, such as blueberries or raspberries. The liquid from the fruit will make the batter runny after a few days.
The White Oak Inn
Bed and Breakfast Foodie