Nearly everybody loves a good muffin, whether homemade or store-bought. Banana nut, pumpkin, blueberry, lemon poppy seed and chocolate chip are just a few of the hundreds of varieties of sweet muffins. Savory muffins include corn, zucchini and spinach-feta. While delicious, many muffins have a relatively short shelf life and can start to mold after a few days, especially during warmer months. Proper storage can deter spoilage and allow your muffins to stay fresh a little longer.
Use enriched white flour rather than whole-wheat flour when baking muffins from scratch. Whole-wheat flour spoils faster, as it contains wheat germ.
Cool muffins completely, then place them in a zippered plastic bag or plastic storage container. Seal the bag or container and store the muffins at room temperature for up to three days.
Refrigerate muffins during warmer months, and always refrigerate muffins that contain meat or cheese. Muffins stay fresh in the refrigerator for four to five days.
Freeze muffins by placing them in a freezer bag and sealing tightly. Note the contents and date on the label in permanent marker and freeze. Thaw and consume the muffins within three months.
Thaw frozen muffins by allowing them to sit at room temperature for 20 to 30 minutes.
To cut down on waste, make homemade “refrigerator muffins,” which use batter that you can store in the refrigerator for up to one month. Store the batter in a lidded pitcher and use it to make small batches of muffins.