You've Been Storing Muffins Wrong This Whole Time

If you normally just toss your fresh-baked muffins in a plastic bag, or leave them in a container on your counter, they might dry out or go stale quicker than you can finish them. But no matter what kind of muffins you make (blueberry, chocolate, walnut, take your pick), if you store them the right way, they'll last a little longer and stay moist and delicious. How you store them depends on how quickly you'll eat them, so be sure to choose the right storage method.

According to Kitchn, a critical step in storing any kind of muffin or quickbread is letting them cool completely before you pack them up. Unless they've had plenty of time to cool, muffins will keep giving off heat if you put them in a container too soon. If they're sealed away while they're still cooling, that heat can turn to condensation, which can settle on your muffins and turn them soggy instead of moist and delicious.

After they're 100 percent cooled off, put the muffins in a sealable container. Kitchn's secret tip for keeping muffins fresh as long as possible is to line the container with paper towels, then place one more paper towel on top of the muffins before sealing it. As the muffins age, moisture can rise to their surfaces, and if it doesn't get absorbed, it'll make for soggy muffins. Allrecipes also recommends this method, and notes that if the paper towels get too soggy, you should replace them after a couple of days.

Both Allrecipes and Kitchn only recommend storing muffins at room temperature for up to four days. If you don't think you'll eat them by then, it's best to freeze the extras. You could always put a few fresh muffins in a container after they've cooled to eat over a few days, then freeze the rest of the batch to grab when you're out.

To freeze muffins, you'll also need to let them completely cool, ideally to room temperature. According to Taste of Home, putting them in the freezer too quickly can damage their soft and fluffy texture. After cooling, set them on a baking sheet or pan in a single layer, and put them in the freezer for about 30 minutes, or until they're completely frozen. Then, you can transfer the muffins to a freezer bag, squeeze out any extra air, and keep them in the freezer for about two or three months. When you have too many muffins to keep them all on the counter, freezing is the perfect solution for keeping them fresh and making sure none go to waste. Plus, you don't have to worry about keeping a paper towel in the bag to soak up any extra moisture.