best way to store muffins?

**nkotbjrkgirl** · 09-11-2011, 05:10 PM

I made 2 dozen betty crocker chocolate chip muffins last wed(9/7) when i was off--- i ate one last night they were fine-- now today when i went to grab one they were moldy! ( i think i only got to eat 3 total and hubby maybe 5. so that meant tossing the remainder

the betty crocker ones i make you just add water. so there is no fat in them. i always store them (without a problem i might add) in an airtight rubbermaid container on the counter.

any tips so this doesn't happen again.

**nuisance26** · 09-11-2011, 05:22 PM

~I always freeze my baked goods immediately after they cool. You can pull them out and reheat or just allow them to come to room temperature before consuming and they will taste fresh!
I worked in the food industry for 3+ years. The professionals do it this way, even for wedding cakes.
Just make sure the foods are fully cooled so you don't get condensation in your containers or baggies. That will make them soggy and, if you leave them out, will cause them to mold faster.
If for some reason a baked good has been left out of the freezer, I toss it on the third day. Even if you can't see mold, rotting is occurring. Gross but true. :/ ~

**Contrary Housewife** · 09-11-2011, 05:42 PM

During the summer I keep baked goods, and even some bread, in the fridge. There's just too much ambient humidity, even in a sealed container (and especially with a moist item like muffins) to leave them out more than a day or three.

10 seconds in the microwave warms them up nicely.

**Mrs K** · 09-11-2011, 06:16 PM

I also freeze muffins in a zipper bag. We just pull them out as needed. I started doing that after throwing one too many pans out!

**Libby** · 09-11-2011, 06:28 PM

I have yet to do my batch baking...any tips for freezing?

I know to cool them 100% before storing them in a container/zip bag but which works best: flash freezing them then throwing them all in a big zip bag OR placing in a tupperware/zip bag and freezing all at once?

Will this method work for cookies as well?

**zakity** · 09-11-2011, 11:39 PM

If we have any left, we just toss them in a ziplock baggie and put them in the freezer.

**nuisance26** · 09-12-2011, 08:00 AM

~Libby, I don't flash freeze anything but cake slices. They seem to crumble instead of separate so I take special care. I've never frozen pie but I'd flash freeze that in slices as well. If your cookies are cake-y(like soft molasses cookies) then they should be flash frozen as well because they will stick together.
I've never had a problem separating any other frozen items when removing them from the bags or containers. I freeze cookies, brownies, muffins, sliced breads and quick breads, waffles, and cinnamon buns most often.~

**tervsforme** · 09-12-2011, 08:17 AM

Thanks for starting this thread. I am single and I have issues when I bake stuff as well. I usually bring it into work for other people, but my grocery budget is getting tight and I can't share as much as I did before, so I will start freezing my baked goods.

Thanks for all of the info!

**moasmom** · 09-12-2011, 02:18 PM

I bake from scratch, so I can't speak to how well those muffins from mixes keep, but I keep a few of my muffins (I always make 3 dozen at a time) at room temp for a few days, and freeze the rest immediately.

I freeze them by putting the muffins still in their muffin pans directly into the freezer (once they have cooled of course). Then, when they are frozen through, I transfer the muffins into zip-top bags for longer term freezer storage.

If I make a loaf of quick bread that I know we will want to snack on all week, I keep it in the fridge and it holds just fine.

Kara

**Mojjo** · 09-12-2011, 02:29 PM

I just did this yesterday. I made two kinds of muffins and a cupcake and froze all the extras (more than one or two days) and I flash froze them and then threw them in containers/bags. I'm hoping this keeps them longer and maybe everyone won't eat them because they are novel so they will last longer.

**peppermint66** · 09-12-2011, 05:40 PM

In my tummy?
No, really, freezer keeps them nice for a long time!

**shoiji** · 09-12-2011, 06:34 PM

If the betty crocker mix only requires to add water, why not only use half the mix and water. Freeze the remainder mix without water in the freezer with directions for use. That way you have less muffins to eat and more room in the freezer.

When baking the muffins just fill the empty tins with some water for even baking.

**Dancing Lotus** · 09-12-2011, 07:48 PM

I wish I had your problem. I can't get anything in the house to last long enough for me to get any.

**Trishagirl** · 09-12-2011, 10:08 PM

I keep my muffins in an airtight container on the counter after they cool. Never had any get moldy. Maybe it was too hot in your house? You can store them in the fridge also in the container.

**Libby** · 09-12-2011, 11:49 PM

Originally Posted by nuisance26

~Libby, I don't flash freeze anything but cake slices. They seem to crumble instead of separate so I take special care. I've never frozen pie but I'd flash freeze that in slices as well. If your cookies are cake-y(like soft molasses cookies) then they should be flash frozen as well because they will stick together.
I've never had a problem separating any other frozen items when removing them from the bags or containers. I freeze cookies, brownies, muffins, sliced breads and quick breads, waffles, and cinnamon buns most often.~

Well now I know who's freezer to raid at midnight! Thanks for all the tips/info.