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

LLB Oct 27, 2006 07:53 PM

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

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    chow_gal RE: LLB Oct 27, 2006 08:24 PM

    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
      pescatarian RE: chow_gal Oct 27, 2006 08:40 PM

      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. l
      lvecch RE: LLB Oct 27, 2006 08:24 PM

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

      1 Reply
      1. re: lvecch
        chocolatetartguy RE: lvecch Oct 27, 2006 09:24 PM

        Break one open and check the inside for mold too.

      2. Robert Lauriston RE: LLB Oct 27, 2006 08:46 PM

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

        1. m
          morebubbles RE: LLB Oct 27, 2006 10:56 PM

          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
            prunefeet RE: morebubbles Oct 29, 2006 02:43 PM

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

          2. paulj RE: LLB Oct 27, 2006 11:18 PM

            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. babette feasts RE: LLB Oct 28, 2006 01:11 AM

              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
                FlavoursGal RE: babette feasts Oct 28, 2006 06:37 PM

                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
                  babette feasts RE: FlavoursGal Oct 28, 2006 10:39 PM

                  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
                    FlavoursGal RE: babette feasts Oct 29, 2006 02:53 AM

                    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
                      babette feasts RE: FlavoursGal Oct 29, 2006 02:29 PM

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

                      1. re: babette feasts
                        FlavoursGal RE: babette feasts Oct 29, 2006 09:27 PM

                        ...bananas, too.

                    2. re: babette feasts
                      paulj RE: babette feasts Oct 29, 2006 04:19 PM

                      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. d
                  Dave Feldman RE: LLB Oct 28, 2006 04:57 AM

                  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. n
                    niki rothman RE: LLB Oct 30, 2006 04:40 PM

                    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. f
                      Fleur RE: LLB Nov 2, 2006 06:10 AM

                      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
                        paulj RE: Fleur Nov 2, 2006 04:00 PM

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

                        1. re: paulj
                          Karl S RE: paulj Nov 2, 2006 04:16 PM

                          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.

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