Frozen Muffins Will Make You Feel like a Superhero - Martha White® (2024)

FAQs

Can Martha White muffins be frozen? ›

Freeze Extra Muffins for Reheating

Bake as indicated. Transfer muffins to a wire rack to cool. When completely cool, wrap tightly in plastic wrap or aluminum foil and place in a resealable freezer bag. Seal tightly.

Freezing muffin batter in individual muffin size portions saves you time without sacrificing the flavor or quality of your muffin. It allows you to bake either as many or as few muffins as you need, and always serve them fresh from the oven.

Martha White is an American brand of flour, cornmeal, cornbread mixes, cake mixes, muffin mixes, and similar products. The Martha White brand was established as the premium brand of Nashville, Tennessee-based Royal Flour Mills in 1899.

Muffins can be stored frozen for up to 3 months. Muffins can be thawed completely at room temperature, or heat frozen muffins in the microwave or conventional oven as directed below: For microwave oven, place unwrapped muffin on napkin, microwave-safe paper towel or plate.

Store Muffins at Room Temperature

Step one: line the bottom of an airtight storage container with a layer of paper towel. This layer will help absorb excess moisture. Step two: Place muffins in a single layer on the paper towel. Step three: Then place another sheet of paper towel on top of the muffins.

I recommend freezing muffins that you'd like to keep beyond four days. Individually wrap them in plastic, then place them in a ziptop bag and freeze for up to 2 months. To Reheat. Let thaw at room temperature or rewarm gently in the microwave.

Sure, you can freeze muffins in plastic containers but you might get more ice crystals as there is more air circulating! I recommend to individually wrap each muffin in plastic wrap first.

Put the wrapped muffins in an airtight container.

There are a wide variety of containers that will work, including freezer bags and plastic food containers.

It's so easy too! Mix 1 packet of Martha White muffin mix with 1/2 cup of milk divide this into 24 greased mini muffin tins. Bake at 350 degrees for 14 minutes and let cool completely.

Can you add an egg to Martha White muffin mix? ›

In a medium mixing bowl, whisk together Martha White Chocolate Chip Muffin Mix, 1 large egg, and ⅔ cup whole milk.

Martha White Apple Cider Flavored Muffin Mix, (Pack of 12)

Though you may notice a slight difference in texture, you can definitely substitute water for milk when preparing our muffin mixes! Thank you for your feedback!

Once the muffins are totally cooled, wrap them individually with plastic wrap. Then store them in a ziptop freezer bag or resealable food storage container.

Room Temperature: In an airtight container, muffins can remain fresh for approximately 2 to 3 days. Refrigeration: When refrigerated properly, muffins maintain their quality for about 1 week. Freezing: For long-term storage, muffins can be kept in the freezer, ideally consumed within 1 to 2 months for maximum quality.

According to the FSIS, freezer burn doesn't make food unsafe, but rather it makes it dry in spots which is a quality issue not food safety issue. These dry areas appear as grayish-brown spots and are caused by air coming into contact with the surface of the food.

Defrosting the muffins by keeping them in the refrigerator is the safest method of defrosting them. Take out the muffins from the freezer, put them in an airtight container or a bowl, and keep them in the regular refrigerator. The muffins will slowly get defrosted inside the refrigerator.

Martha White muffin mixes come with their own set of storage preferences to guarantee the freshness and expected taste. Maintaining quality for Martha White mixes commonly involves: Shelf Life: Around 9-12 months until the expiration date under ideal storage conditions.

When freezing muffins you want to keep as much air away from them as possible. One good way to do this is to wrap each one with foil or freezer wrap, such as heavy-duty plastic wrap. Wrapping individual muffins will help keep air off the surface of the muffins.

You can safely refreeze frozen food that has thawed—raw or cooked, although there may be a loss of quality due to the moisture lost through thawing. To safely refreeze, the thawed product must have been kept cold at 40 degrees or below for no more than 3-4 days.