Keeping muffins fresh

Posted by happychick (766 days ago)

What is the best way to keep muffins/cakes fresh for the next day?
I like to bake my own muffins but they don't usually taste as nice the next day.
Any advice appreciated. Thanks.

(I am based in Hong Kong)

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Posted by hkchoichoi (766 days ago)

picked up a tip recently that works really well.

I also love freshly baked muffins.

So I make the batter and then freeze the batter in the liners inside a muffin pan.

after they are frozen solid I pop them out and then stick them in a ziploc bag.

When I want muffins, instead of having to bake a dozen, I just take out 3 or 4 (only my daughter and I eat them) and bake them back in the muffin tin.

just add an additional 10 minutes to most recipes. Works like a charm. Have tried with banana nut, carrot and zucchini. no problems. that way if you like, you can have freshly baked muffins daily

(I am based in Unspecified)

Posted by raincatcher (766 days ago)

Can you give me your muffin recipes please? Especially the banana nut! Thanks!

(I am based in Unspecified)

Posted by happychick (766 days ago)

That is fantastic hkchoichoi, I had no idea you could freeze the batter. Like you, only my daughter and I eat cakes and I always end up with a least 20 cake cups or muffins per recipe.
Thank you I'm off to make a batch now!

(I am based in Hong Kong)

Posted by hkchoichoi (766 days ago)

raincatcher -

Makes 12
INGREDIENTS

* 1 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon baking cinnamon
* 1 teaspoon baking vanilla
* 1/2 teaspoon salt
* 3 large bananas, mashed
* 3/4 cup white sugar
* 1 egg
* 1/3 cup butter, melted
* 1/2 cup nuts any kind (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Use paper liners to line muffin pan. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
2. In a large bowl, combine bananas, sugar, egg, vanilla, and melted butter. Add flour mixture, and beat until smooth. Fold in nuts. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Freezer option - freeze batter in muffin pans, pop out muffins when frozen, and place into ziploc bag. When ready to bake, put back in the muffin pan to keep shape and bake for an additional 10 minutes. No need to defrost.

(I am based in Unspecified)

Posted by hkchoichoi (766 days ago)

note - above - should be vanilla extract not baking vanilla. SORRY!

(I am based in Unspecified)

Posted by hkchoichoi (765 days ago)

happy chick -

how did it go? what kind did you make?

(I am based in Unspecified)

Posted by hkchoichoi (765 days ago)

happy chick -

how did it go? what kind did you make?

(I am based in Unspecified)

Posted by happychick (765 days ago)

Hi hkchoichoi

Yes, I made my daughter's favourite, chocolate chip muffins yesterday. I only baked a few and put the rest in the freezer as you suggested. I had to literally clear out my freezer though as my muffin pans are huge! Good excuse to chuck out stuff that have been hiding in the back..ha ha
I'm going to pop a few frozen ones in the oven this afternoon when my daughter gets back from school and I'm sure she's going to love having fresh muffins everyday. I'll let you know how they turn out!

(I am based in Hong Kong)

Posted by hkchoichoi (765 days ago)

while you're at it - can you give me the recipe? let me know if they freeze and bake well.

(I am based in Unspecified)