These 5 easy freezable muffin recipes all start with the same basic muffin base recipe and can be adapted as needed. The recipe is designed to make 12 muffins but you can double it for a larger batch.
Basic Muffin Base Recipe
- 2 cups self-raising flour
- 1/2 cup sugar
- 1 egg (beaten)
- 1/4 cup oil
- 1 cup milk or milk substitute (I use almond milk)
Combine all ingredients in a bowl and mix together until just combined (by hand with a spoon is fine!) Bake at 180 degrees C for 20-25 minutes. Allow to cool and then wrap in cling wrap and freeze.
You can see some easy flavour alternatives that all freeze well on the following slides…
Banana Muffin Recipe
Image credit littlepeopleandme.com
- Basic muffin base recipe
- 1 large overripe banana mushed (Did you know you can freeze bananas to use later in baking? If you freeze them in their skin the skin will go black but the banana will be fine. You can also peel before freezing)
Combine all ingredients as for the basic muffin base recipe & bake for 20-30 minutes at 180 degrees. Allow to cool and wrap in cling wrap then freeze.
Raspberry & White Chocolate Muffin Recipe
Image credit allwhiteseggwhites.com
- Basic muffin base recipe with 1/4 cup less sugar
- 1/2 cup frozen raspberries
- 1/4 cup white choc chips
- up to 1/4 cup extra flour as needed
Combine all ingredients as for the basic muffin base recipe and add in some extra flour to give a thick consistency if required. Bake for 20-25 minutes at 180 degrees. Allow to cool and wrap in cling wrap then freeze.
Carrot & Honey Muffin Recipe
Image credit warmthinthenorth.typepad.com
- Basic muffin base recipe with 1/4 cup less sugar
- 1 cup grated carrot
- 1/4 cup honey
Combine all ingredients as for the basic muffin base recipe. Bake for 20 minutes at 180 degrees. Allow to cool and wrap in cling wrap then freeze.
Apricot Upside-down Muffin Recipe
Image credit seasonal-eats.com
- Basic muffin base recipe
- 6 tinned apricot halves
Combine all ingredients except apricots. Spray muffin tins with spray oil and add a 1/2 apricot to each tin. Add mix on top of apricots then bake for 20-5 minutes at 180 degrees. Allow to cool then flip upside-down and wrap in cling wrap then freeze. These look really pretty when served and are a lovely accompaniment for an afternoon tea.
Apple & Oat Muffin Recipe
Image credit: taste.com.au
- Basic muffin base recipe
- 1 1/2 cups grated apple
- 1/3 cup rolled oats
Combine all ingredients as for the basic muffin base recipe, leaving aside 2 tablespoons of oats. Place ingredients into muffin tins and then top with a sprinkling of oats. Bake for 25-30 minutes at 180 degrees. Allow to cool and wrap in cling wrap then freeze.
I hope you enjoy these easy freezable muffin recipes. Do you freeze school snacks? What do you make?
Perfect timing – I’m baking for the school week ahead this afternoon. Going to bake n freeze the carrot & honey muffins.
Enjoy!
Do you get them out of the freezer the night before and pop them in the fridge? Do they still taste fresh? I’ve never done this before.
I love freezing foods for later. I don’t use our freezer as much as I’d like to, yet I am improving. I always have banana’s in there for baking! It is a great way to save them before they go brown and icky.
Thank you for linking up and saying hello! xS
Hello, thanks for the recipes! can you substitute the flour for wholemeal SR and will it still freeze ok in all your recipes?
The baking temperature is 180 degrees fahrenheit? Isnt that too low? Souldn’t it be 350-375 degrees fahrenheit? Thanks!
180 Celsius ;), so yes pretty much 250 !! I did a double take on that one too!
oops meant to say 350F