That batch of muffins or loaf of banana bread will last longer when stored or frozen properly.

By Katlyn Moncada
Updated May 27, 2020
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There's nothing like a slice of banana bread or a couple of chocolate muffins to go with your morning coffee at breakfast. Whether you've spent quality baking therapy time in the kitchen or picked up a fresh loaf from the local bakery, you want to keep these treats tasting fresh as long as possible. 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 breads so they will be just as delicious in the future.

Blaine Moats

How to Store Muffins and Quick Breads

When storing yeast bread, make sure the storage environment is dry enough to maintain the crusty exterior. Storage for quick breads is different. For these, the goal is retaining moisture. To store muffins and quick breads for the best flavor and texture, use these tips.

  1. Make sure your bread is cooled completely on a wire rack ($13, Williams Sonoma). 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.
  2. Place muffins in a paper towel-lined resealable bag or an airtight container ($13, Bed Bath & Beyond). 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 securely in plastic wrap.
  3. Store at room temperature in a cool, dry place for up to 3 days. If your quick bread contains meat or dairy, you'll want to wrap them up the same way as listed, but store them in the refrigerator instead.

How to Freeze Quick Breads

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 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 in the freezer 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.

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