- Cool baked goods completely before storing; use paper towels in airtight containers or wrap loaves in plastic.
- Store at room temperature or, if containing dairy or meat, in the fridge, for up to 3 days. For longer storage, freeze them.
- Flash freeze muffins or slices before wrapping individually; freeze loaves tightly wrapped for up to 3 months.
Whether you’ve spent time in the kitchen baking muffins or picked up a fresh loaf from the local bakery, you want to keep these treats tasting good as long as possible. To enjoy a slice of moist banana bread or a couple of scrumptious chocolate muffins with your morning coffee, baked goods need to be stored properly so they stay fresh longer.
To make sure those muffins or loaves maintain moisture and don’t go bad, we’ve got some handy tips on the best ways to store quick bread at room temperature. We’ll also show you how to freeze muffins and quick bread so they will be just as delicious in the future.
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How to Store Muffins and Quick Bread
When storing yeast bread, the storage environment needs to be dry so the bread maintains the crusty exterior. Storage for quick bread is different. Here, the goal is to retain moisture. Use these tips for how to store muffins and quick bread to maintain the best flavor and texture.
- After baking, make sure your bread is cooled completely on a wire rack. If wrapped too early, the moisture rises to the surface, making it soggy on the outside. So, even a hint of warmth can cause them to get soggy quickly if they’re not totally cooled before storing.
- Place muffins in a paper towel-lined resealable bag or an airtight container. Cover with another paper towel and seal. The paper towel will absorb that excess moisture. You can do this with quick bread loaves as well, or wrap them securely in plastic wrap.
- Where you store your quickbreads or muffins depends on the ingredients. If they contain dairy products or meat, store them in the fridge; otherwise, store them at room temperature. Either way, they will keep fresh for up to three days.
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Freezing Muffins and Quick Bread
If you don’t plan on devouring your homemade blueberry muffins or cornbread within three days of baking, freezing them as soon as they have fully cooled is your best bet. If the baked goods are more than a day old, inspect them carefully for signs of mold before freezing them.
- For unsliced loaves of quick bread, wrap tightly in plastic wrap or beeswax. Wrap it again in aluminum foil or place it in a freezer bag or airtight container. Freeze up to three months.
- To store muffins or sliced quick bread in the freezer, flash freeze them first so they won’t squish or stick together during storage. Place them uncovered on a baking sheet and allow them to freeze through before wrapping each individually and storing them in the freezer for up to three months. Be sure to mark your packaging so you don’t let your baked goods go to waste.
Either thaw them at room temperature or reheat them by wrapping frozen muffins or loaves in foil and placing them in a 300ºF oven for 12 to 15 minutes (muffins) or up to 30 minutes (loaves) until heated through. Shmear with butter or your favorite spreads; they’ll taste as good as new! Or try creating something new out of your leftover banana bread, such as French toast.
Freezing your home-baked muffins or quickbreads lets you take advantage of peak harvest season. For example, make our Blueberry and Cream Cheese Coffee Cake Muffins in the summer orturn a bumper crop of zucchini into Zucchini Bread to be frozen whole or sliced to enjoy in the fall.
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