Why This Recipe Works
With a couple of minor tweaks to the volume of baking powder and soda, we found that our favorite yogurt-based muffin batter refrigerated well overnight. We found that this make-ahead muffin batter recipe could be stored in its mixing bowl or, even better, in the muffin tins—if covered tightly with plastic wrap. We then made a batch of muffin batter, scooped it into a muffin tin, and placed the tin in the freezer, covering it lightly with plastic wrap. As soon as the batter was frozen, we tipped the “batter balls” out of the pan and stored them in zipper-lock bags in the freezer. Much to our delight, returned to their tins and baked (directly from the freezer), the muffins baked up every bit as good as fresh, requiring only an additional five minutes in the oven.