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Make busy mornings easier with a stash of delicious freezer muffins ready to grab and go! Whether you need a quick breakfast, a lunchbox treat, or an after-school snack, these muffins freeze beautifully and taste just as fresh when reheated.
Why You’ll Love This Recipe!
Perfect for meal prep – Mix once, enjoy fresh muffins for weeks. Always have a stash of muffins on hand.
Quick grab-and-go option – ideal for busy mornings, kid’s lunchbox, or snacks.
Freezer-friendly without losing flavor – they have a moist, tender texture and are delicious even after freezing.
Versatile flavors – lots of different flavor variations. This recipe works for blueberry, raspberry chocolate chip, or any of your favorite muffin recipes.
Ingredients Needed
- All Purpose Flour
- Sugar
- Eggs
- Butter, salted, room temperature
- Buttermilk
- Plain Greek yogurt or plain sour cream
- Baking Powder
- Baking Soda
- Salt
- Vanilla Extract
- Add In of choice: Chocolate chips, blueberries, raspberries, nut, etc.
How to Make Make Freezer Muffins
- Grease muffin tin well with cooking spray or butter.
- Mix together all dry ingredients into bowl.
- Beat butter and sugar with a mixer until light and fluffy, about 2-3 minutes.
- Add in eggs, one at a time and stir to combine. Then add in vanilla and mix.
- Alternate adding in flour mixture, buttermilk and yogurt, mixing until just combined.
- Fold in blueberries or chocolate chips
- Scoop into prepared muffin tin.
- Sprinkle top of muffins with coarse sugar.
- Cover with plastic wrap and freeze for approx. 6 hours.
- Remove frozen muffins or “pucks” from tin and place in a freezer bag or some type of airtight container.
- Store in the freezer until ready to cook.
- Place frozen, unbaked muffins or “pucks” in a greased tin or use cupcake liners and bake muffins at 375 degrees F until golden brown and cooked through, about 25-35 minutes. No need to defrost.
- Cool in pan for 5 minutes and then remove from pan to a wire rack to cool completely.
Tips from leigh Anne
- Use a large cookie scoop to make sure my muffins are all the same size. This helps the muffins to bake evenly.
- Only mix muffin batter until dry ingredients are incorporated. Over mixing muffins makes them tough.
- Make sure to write the baking instructions on the freezer bag before storing them in the freezer.
- Be sure to remove as much air from freezer bag as possible before putting muffins in the freezer to prevent freezer burn.
If you love the convenience of a quick grab-and-go snack, making up a batches of freezer muffins is the way to go. Enjoy the smell (and taste!) of warm muffins straight from the oven any time you like! Freezing muffins will be your new favorite trick as well as this muffin recipe.
Fun Flavor Variations:
- Blueberry Lemon Muffins: Add in the zest of one lemon and a cup of fresh or frozen blueberries
- Raspberry Almond Muffins: Instead of vanilla extract, use almond extract and add in 1 1/2 cups of fresh or frozen raspberries.
- Chocolate Chip Muffins: I like to use mini chocolate chips but you can also use regular size. Use 1 cup of chocolate chips.
Frequently Asked Questions
Do I need to thaw muffin pucks before baking?
No need to thaw! Just place the frozen batter back into a muffin tin with liners and bake, adding 5–7 extra minutes to the baking time.
How long will frozen muffins last in the freezer?
For best flavor, use frozen muffins within 2 months.
Can I bake the muffins first and then freeze?
Yes you can, baked muffins will last up to 3 months in the freezer. Reheat in the microwave. Texture may change slightly after thawing.
How do I tell when muffins are done?
They will be golden brown on top and a toothpick will come out clean.
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Freezer Muffins
Ingredients
- 2 1/2 cups flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup canola oil or other mild flavored oil
- 1 cup sugar
- 1 tsp vanilla
- 2 eggs
- 1 cup buttermilk
- 1/2 cup plain Greek yogurt
- 1 cup blueberries or other add in of choice.
- zest of lemon
- 1/2 tsp cinnamon optional
Instructions
- Grease muffin tin well.
- Mix together all dry ingredients into bowl.
- In mixer beat butter and sugar until light and fluffy, about 2-3 minutes.
- Add in eggs, once at a time. Add in vanilla.
- Alternate adding in flour mixture, buttermilk and yogurt. Mix until just combined
- Fold in blueberries or chocolate chips
- Scoop into prepared muffin tin.
- Cover with plastic wrap and freeze for approx. 6 hours.
- Remove batter balls from tin and place in a freezer bag.
- When ready to serve bake at 375 degrees in a greased muffin tin for approx. 25-35 minutes or until golden brown and cooked through. I found the baking time for unfrozen batter to be about the same.
Tips & Notes:
- Use a large cookie scoop to make sure my muffins are all the same size. This helps the muffins to bake evenly.
- Only mix muffin batter until dry ingredients are incorporated. Over mixing muffins makes them tough.
- Make sure to write the baking instructions on the freezer bag before storing them in the freezer.
- To reheat, microwave for 20–30 seconds, warm in a 300°F oven for 10 minutes, or let thaw overnight at room temp.
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Mansoureh says
Can you freeze these inside paper muffin cups?
Leigh Anne Wilkes says
yes you can
Morgan says
When you bake them, do you put them back in a muffin tin or just place them on a sheet pan??
Leigh Anne says
They are put into the muffin tin and frozen and then once they are frozen they are removed from the muffin tin and put into an airtight bag in the freezer.
liz says
I also want to know the answer to this question. I would only want to bake a few of the frozen muffins. Do I have to put the frozen muffin batter back in the muffin pan to bake them? And if so, can I leave the rest of the muffin sections in the muffin pan empty when I bake just 3 of the frozen muffins?
Leigh Anne Wilkes says
Yes you put them back in the muffin tin and you don’t have to fill the other empty holes.