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Hey all---How long can homemade muffins last in the fridge? Thanks!

  • l

I'm curious---I've had some in the fridge for over a week & I really want one, but scared!

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  1. what would happen? if there is no mold on them, they're fine. I mean, you're not going to get sick. They'll just suck.

    1 Reply
    1. re: chow_gal

      lol, that's what I was thinking. They are not going to taste good. I think 1 day in the fridge would ruin a muffin.

    2. They've probably reached their limit. Check for mold.

      1 Reply
      1. re: lvecch

        Break one open and check the inside for mold too.

      2. If they're not moldy, a few minutes in a moderate oven will perk them up.

        1. They wont be good. One or more of these: stale/moldy/dry/texture will have changed & not be great, flavor as well. When I make muffins (or someone gives me some homemade muffins, storebought too), I wrap each muffin individually in plastic wrap, then all of them go into a freezer bag and, you guessed it, into the freezer as soon as possible. Then take out one at a time, microwave slightly and enjoy. Or let it come to room temp. & warm in toaster oven. If you are going to have one or two later or the following day, leave it (them) out unrefrigerated. The rest should be frozen to preserve their fresh taste & texture.

          1 Reply
          1. re: morebubbles

            I'm with you, this is just what I do. They freeze really really well and thaw quickly.

          2. Apart from mold, I don't see what would be so horrible about a week old muffin, let alone a day old one. It may, of course, be stale or dry. Warming helps. But the keeping qualities of quick breads also varies with recipe. For example a fruit bread (banna, pumpkin, etc) keeps longer. The use of honey as the main sweeten also makes a difference.


            1. I would generally recommend against storing pastry in the refrigerator. Store what you will eat in a few days at room temperature and freeze the rest.

              6 Replies
              1. re: babette feasts

                I agree with babette about not putting muffins in the fridge. Unless a cake or pastry is made with custard, whipped cream, mousse, or other perishable ingredients, it is best not to refrigerate.

                I'd put muffins in the same category as bread, in this respect. Put bread in the fridge and it actually goes stale faster; it has to do with the starches turning into sugars at an accelerated rate.

                1. re: FlavoursGal

                  From McGee: Staling is now understood to be a manifestation of starch retrogradation, the re-crystallization, water migration out of the granules, and hardening that take place when cooked starch is then cooled. Staling proceeds most rapidly at temperatures just above freezing, and very slowly below freezing. In one experiment, bread stored in the refrigerator at 46F staled as much in one day as bread held at 86F did in six days.

                  Think about how bad cold rice is, same thing. Luckily heating past 140F will undo the damage.

                  1. re: babette feasts

                    Thanks for the quote from Harold McGee; I love the guy. Not only is he brilliant, he's sweet and has absolutely no airs or haughtiness. I met him at a conference a few weeks ago, at which he was a keynote speaker. What a fascinating man!

                    1. re: FlavoursGal

                      oooh, lucky you! Isn't the starch turning to sugars phenomenon is why you don't store potatoes in the fridge? Those pesky starches! : )

                    2. re: babette feasts

                      But do refrigerator temperatures retard the growth of mold? That's why I keep certain breads in the refrigerator. I realize that letting the bread dry out is an even better way of retarding mold, but you can't revive dry bread by warming it past 140F.

                      Is staling, under cold temperatures, more of a problem with some baked goods, more so than others. For example, a quick bread with a fruit base (banana, pumpkin, etc) does not seem so stale when chilled, and warms up nicely, even after a week in the fridge. I also suspect whole grain breads fair better in the fridge.


                2. I've had good luck reviving muffins in a toaster oven. I've never tried a week but have had good results for as long as four days out, especially ones with fruit.

                  1. All my back-up, not going to be eaten today, butter, cheeses, and breads, including cakes/muffins are kept in the freezer. When you do that your problem will never arise.

                    1. Yikes! Please don't keep baked goods in the fridge. They will spoil faster than if you leave them outside.

                      All baked goods, including bread, keep best in the freezer, wrapped in saran, aluminum foil and stored in a freezer zip lock baggie.

                      2 Replies
                      1. re: Fleur

                        What exactly do you mean by 'spoil'? Grow mold or get stale, or something else?

                        1. re: paulj

                          Many breads and baked goods will stale more quickly in the frig than at room temperature. There are some exceptions (I think of Martin's potato rolls as an example) that prove the general rule to be wary of refrigerating them otherwise.