Can I freeze muffin mixture?
I am making these muffins but would like to freeze half the mixture - will this be ok or will it affect how they cook/rise/taste when I cook my second batch (from the frozen mixture)?
(Recipe contains - self raising flour, bicarb soda, golden caster sugar, chocolate, dried cranberries, butter, eggs, yoghurt)
Best Answer
Muffins are a quick bread, same as waffles, so the answer to Can you freeze waffle batter? applies equally well here.
You can freeze it, and it will keep the batter from spoiling, but it will not maintain the quality. It won't rise very well when you thaw it and try to bake it.
I would suggest that instead, you freeze the wet and dry ingredients separately; measure them out into the portion sizes that you intend to use, and when you want to make more muffins, combine them after thawing them.
(Or, as Joe suggests - just freeze the finished muffins themselves.)
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Quick Answer about "Can I freeze muffin mixture?"
Muffin batter can be stored up to 3 months in the freezer. Using a large ice cream scoop can ensure that you divide the batter equally for each muffin.Can you freeze muffin batter to bake later?
Like scone or biscuit dough, muffin batter will keep 3-4 weeks in the freezer when properly wrapped and stored. To bake fresh muffins, start by preheating the oven. Once the oven is heated, set your muffin pan on the counter. Go to the freezer and remove as many frozen unbaked muffins as you wish to bake.How do you store leftover muffin batter?
Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.What can I do with extra muffin mix?
First, let's take a look at what to do when you make a batch of cake batter but have way more than you need....Here's a hint- you can never have too much cake batter!Do muffins taste good after freezing?
On those mornings when your house looks like a scene out of Home Alone, slow down the chaos with a ready-to-go freezer breakfast. With a little bit of prep work, you can have warm, fluffy muffins for an easy breakfast or snack. Yes, you can freeze muffins and even keep them tasting fresh.How to Freeze Muffins, Cupcakes and Batter for Easy Baking
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Answer 2
Once you've got your wet ingredients in there the timer is running. The chemical rising action only lasts a little while, and you want as much of that as possible to happen while the muffins are in the oven. If you wait past that window your muffins aren't going to rise very well, if at all, and I think you'd definitely run into that with freezing the mixture.
Even if freezing the batter would stop the chemical reaction (which I seriously doubt), you wouldn't be able to make use of that fact. Using a conventional freezer, the cooling process is going to be fairly gradual. Your batter is going to be at an active temperature for quite a while before eventually reaching the mythical non-reactive temperature--far longer than the chemical rising action lasts. And then as you thaw the batter you have another lengthy period where your chemical clock is ticking, long before you can get it in the oven.
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