A favorite food of breakfast, brunch and dinner
Muffins are one of the most beloved breakfast treats, but why stop there? Moist, flavorful muffins can satisfy your hunger any time of the day. From sweet to savory, you can stock your baking arsenal with a variety of versatile recipes.
Believe it or not, you don’t need a whole afternoon in order to mix, make and bake delicious muffins from scratch. With these simple freezing techniques you can bring muffins to the table for a warm breakfast, a comforting snack or as a savory side at dinner.
Technique One: Bake, Freeze, Heat, Repeat (fastest reheat)
Simply start by baking your muffins as directed by the recipe. Let them cool completely, and then seal them up in an airtight freezer bag. Freezing can extend your muffins’ shelf life up to 3 months. To reheat – just pop them back in the oven at 350 degrees until they awaken with a warm center and crispy top.
Technique Two: Frozen Batter (fastest prep)
Mix your muffin batter and then pour into the tin just like you were going to stick them in the oven. Instead, slide the muffin tin into the freezer and allow the batter to freeze solid. Pop or pry out your frozen batter muffins and put them in a large, airtight freezer bag for up to 4 months. When a muffin craving hits, just place them back in the muffin tin, allow the batter to thaw completely and bake as directed.
Ready to stock pile your favorite muffins? Start out with a few of your family’s most loved recipes, then check out these from the Clabber Girl bakers’ kitchen.
Blueberry Coffeecake Muffins
The perfect Saturday morning treat, the aroma of these sweet streusel-topped muffins will wake up the whole house with a smile.
2 cups all purpose flour
1 teaspoon Clabber Girl Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, room temperature
1 cup sugar
2 eggs, lightly beaten
zest of one lemon, about 1 tablespoon
3/4 cup sour cream
1/4 cup water
1 1/2 cups blueberries
Banana Bran Breakfast Muffins
Need to feed an army? These light and fluffy muffins are great for a breakfast-on-the-go. With 24 muffins per batch, these muffins both sweet and healthy.
1 c. all-purpose flour (white)
1 c. whole flour (wheat)
2/3 c. granulated sugar
2 1/2 tsp. Rumford Reduced Sodium Baking Powder
1 c. bran flakes cereal
1 1/2 c. mashed over-ripe bananas (2 to 3 large)
1/2 c. plain nonfat or low-fat yogurt
1/3 c. corn oil (canola oil)
2 large eggs (6 1/2 tbsp. liquid egg substitute)
1 1/4 tsp. orange zest (optional)
Cheddar Bacon Muffins
Bring the joy and delight of muffins to the dinner table with these crowd-pleasing Cheddar Bacon Muffins. They make a savory sidekick to a steamy stew or a tasty culinary companion for a salad or pasta dish.
1 3/4 c. all-purpose flour
1/2 c. shredded cheddar cheese (2 oz.)
1/4 c. sugar
2 tsp. Clabber Girl Baking Powder
1/4 tsp. salt
1/4 tsp. ground red pepper
1 egg (beaten)
3/4 c. milk
1/3 c. cooking oil
6 slices crisp-cooked bacon (crumbled)
Whether you choose to mix and bake immediately or freeze them for breakfast next week, one thing is for sure—muffins are one of the most versatile treats to have on hand. For even more muffin mania, head over to our Pinterest page.