I like to make life as easy as possible by doing anything/everything as much ahead of time as possible. That’s especially true when it comes to simplifying my morning routine. When I recently found a recipe in Relish Magazine for muffin batter that could be frozen, I knew I had to try it! The result? A delicious muffin that was in the oven first thing in the morning and ready to eat in 20 minutes! No mess, no fuss, just hot, fluffy muffins, better than any Toaster Strudel or Pop Tart! This is a great way to simplify the day AND start the day!
You could add any kind of mix-in that you’d like. I made half Chocolate Chip and half Blueberry. You could use strawberries, nuts, blackberries, dried Cranberries, or a number of other choices!
Mix up the batter and divide it in half.
Toss a tablespoon of flour in with the mix-in so it won’t sink to the bottom of the muffin.
Fold in the added ingredient…
Pour into muffin tins, lined with paper liners, then place muffin tin in the freezer.
Freeze batter for several hours or overnight.
Place frozen muffin batter into freezer bags and store in freezer until needed.
Place as many as you need in a muffin pan and bake in 375 degree oven for about 20 minutes
or until golden.
Here’s the recipe for the batter:
3 cups flour
1 Tbl baking powder
1/2 tsp baking soda
1/2 tsp salt
10 Tbl butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
1 cup buttermilk
1/2 cup plain Greek Yogurt (I used sour cream)
1 cup blueberries or chocolate chip or other add in of choice
I added a couple tablespoons of Orange zest and loved the flavor it gave both of the muffins!
Directions
- Whisk together flour, baking powder, baking soda and salt. Place butter in a mixing bowl and beat until creamy using an electric mixer. Add sugar and beat until light and fluffy, 2 to 3 minutes. Add eggs one at a time, beating after each addition. Add vanilla. Add flour mixture and buttermilk and yogurt alternately to egg mixture, beginning and ending with four mixture. Beat until just combined. Fold in blueberries.
- Grease 18 muffin cups. Spoon batter into muffin cups until about two-thirds full. Cover muffin tins with plastic wrap and place in freezer for at least 6 hours. Then remove frozen batter from the tins, place in a ziptop plastic bag, and store in the freezer until needed.
- To bake, preheat oven to 375 degrees. Place liners in muffin tins. Place frozen muffin ” pucks” in the lined tins. Or cut 7-inch squares out of parchment. Center each square over a muffin cup and push the frozen muffin firmly into the cup, allowing the paper to fold up above it. Bake 25 to 30 minutes, until golden brown and the tops spring back when pressed. Makes 18
Whenever I have oranges, before I peel them, I zest the rind and place it into a small Ziploc bag and put it in the freezer to use in baking. You get double use from the oranges that way!
How’s that for simplifying your morning routine?!
What do you do to simplify the morning?
With love from my country kitchen,
RefreshHer 
Wow! That’s so clever – I would never have thought you could freeze batter.
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It is clever, isn’t it? Proof that I didn’t think of it! 🙂 And they’re as yummy as they are clever!
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That’s a neat idea. I usually just the freeze the left-over muffins for reheating later but I’ve never tried using the batter this way. Is there any way to send the recipes you post to the printer? I’ve seen several I’d like to have but haven’t been able to figure out how to print them. Thanks for sharing, Phyllis Camp
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Phyllis, If you will highlight the recipe, then right click, you will get the option to print it. Let me know if you have problems with that!
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