Freezer Muffins

Another recipe from a Kitchen Kneads class. This class was about preparing certain food, and then freezing it, making it quick to assemble a meal down the road.

These muffins were pretty simple to make, and made for quick and easy breakfast in the morning. There are many variations you can do (see below) or come up with your own.


  • 3 cups flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, softened (1 1/4 sticks)
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 cup plain whole milk yogurt
  • Whisk or sift together flour, baking powder, baking soda, and salt.
  • In separate bowl, beat butter and sugar together until fluffy. Add eggs one at a time. Add yogurt.
  • Combine wet and dry ingredients.
  • Add ** extras before freezing.

  • Blueberry muffins: Add 2 cups fresh blueberries (tossed in 1 Tbsp flour)
  • Cranberry-Orange muffins: Add 1 1/2 cup fresh chopped cranberries and 1 tsp grated orange zest.
  • Lemon-Poppy Seed muffins: Add 2 1/2 tsp poppy seed and 1 1/2 tsp grated lemon zest
  • Cinnamon Streusel: Mix together 1/2 cup coarse sugar, 1/4 cup flour, 1/8 cup quick oats, 1/4 cup butter, and 1 1/2 tsp cinnamon. mix with fork, and sprinkle over muffins. (I did this one, and think that the batter may need a little cinnamon as well. That way not all the flavor is just on the top)

To freeze:
  • Spray muffin tin with cooking spray or use silicone cups.
  • Fill each muffin cup 2/3rds full
  • Wrap tightly in plastic wrap and freeze. Once the batter is completely frozen, remove from pan and store in large ziplock freezer bag.
To bake:
  • Adjust over rack to lower middle position.
  • Spray muffin tin with cooking spray or line cups with muffin papers.
  • Place frozen batter into each cup.
  • Bake @ 350 for 15-20 minutes or til done.

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