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.
Angela Brown has been a book editor since 1997. She has written for various websites, as well as National Public Radio, Pacifica Radio and more than 20 fiction anthologies. Brown earned a Bachelor of Arts in theater and English from the University of Wisconsin.