How to Store Muffins and Quick Bread
When storing yeast bread, make sure the storage environment is dry enough to maintain the crusty exterior. Storage for quick bread is different. For these, the goal is to retain moisture. To store muffins and quick bread for the best flavor and texture, use these tips.
Freezing Muffins and Quick Bread
If you don’t plan on devouring your homemade blueberry muffins or cornbread within 3 days of baking (and there are no signs of mold), freezing them is your best bet.
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 3 months. For muffins or sliced quick bread, you can flash freeze them first so they won’t squish 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 3 months. Be sure to mark your packaging so you don’t let your baked goods go to waste.
When ready to enjoy again, thaw at room temperature. You can also reheat by wrapping frozen muffins or loaves in foil and place 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 and they’ll taste as good as new! Or try creating something new out of your leftover banana bread such as French toast.
