You CAN freeze unbaked muffin batter!

Last week I asked if anyone had done this. Today I baked off the frozen muffin batter before I came to work. I'm happy to report, it works just fine! I had pre-scooped the batter into each paper lined muffin tin. Wrapped it well with Sarah Wrap and put that in another freezer bag.

Baking time took maybe 7-10 minutes than the original 20 minutes. I just pop the frozen muffin tin and all into the pre-heated oven.

My co-worker will be eating freshly baked muffin for this mornings meeting.

[NancyC]

This is probably sort of a silly question but...if I wanted to bake WITHOUT the tin, does the frozen batter hold together long enough in the liners to keep the muffin shape while baking? Basically I want to make a lot of muffins at once and don't want to be limited to a single 12-pc muffin tin (all I can buy right now where I live), but don't mind using just the 12-pc tin for initially freezing the batter.

[LUV_TO_EAT]

Wondering if you could you microwave that frozen muffin in a mug?

[SplendyNation]

So no problem with too much moisture? That's good to know--I have a ton of daikon radishes and I'm making daikon radish muffins for a Sunday brunch two weeks from now. The daikon radish cooks like squash :)

Thanks for posting the results!

That's good to know - I often make a large batch and freeze the muffins, but freezing the batter is a good alternative. You could also put the cups in the muffin tin, cover with Saran Wrap and freeze overnight; then pop them out in the morning into a ziploc bag.

A bag of frozen muffin batter would be the perfect way to ensure that dessert is never more than 30 minutes away. Like last night, when I really wanted a single cupcake but didn't want to spend an hour and a half making the batter and waiting for a dozen cupcakes to bake up.