April 9

Refrigerating Muffin Batter: The Benefits


I have a 28L Morphy Richard at home. You could read more about it and my reasons for still baking in it. Generally, everything fits well in my oven for my small family. But when my child shared his thoughts to distribute muffins in his school on his birthday I was in a fix.

He was to take 100 chocolate muffins to his school. And that meant that I would need to make about 10 batches. Baking 10 batches were still fine but making the batter every single time I would need to make a new batch was a nightmare.

I wondered if I could make the batter in a single shot and refrigerate it at night? Can I bake muffins the next day? Will refrigerating muffin batter work?

Would the leavening agents spoil the batter?

You know I am a science student. Research and experimenting are in my blood. And so the research part started. I was surprised to learn that instead of spoiling the batter, refrigerating the batter overnight would rather improve the outcome.

Let me help you why?

Can we refrigerate muffin batter?

Muffin batter can be refrigerated for a short or long period of time. Refrigerating muffin batter will make it easier to deal with, as the batter will be less sticky and easier to divide evenly. Also, refrigerating muffin batter will result in a more consistent final product.

Refrigerating muffin batter also helps to produce a more consistent texture. It will also help to prevent it from becoming too dense or wet.

It's no secret that refrigerating food can help to prevent the growth of bacteria, and this is especially true when it comes to muffins. The moistness and sweetness of a muffin naturally attract bacteria, which is why it's important to refrigerate them if you want them to be as fresh as possible.

While the flour absorbs the moist ingredients in the batter, the starches have a greater opportunity to expand. As a result, the batter develops a thicker, more viscous consistency.

Refrigerating muffins batter also helps to improve their flavor and make them more fluffy.

The science behind refrigerating muffin batter

Muffins are a popular recipe and many people enjoy them because they are light and fluffy. But, many people don't know the science behind why refrigeration makes muffins lighter and fluffier.

Refrigeration leads air to escape from the food which makes it lighter. Also, when the moisture in the food evaporates, it creates air bubbles that help the food to become fluffy.

The hidden trick of baking refrigerated muffin batter

The secret is to use double-acting baking powder. Regular baking powder that acts when wet and dry ingredients are combined together. But, double-acting BP reacts and produces carbon dioxide gas twice. Once when the wet and dry ingredients are mixed together and again when exposed to heat.

Do not confuse Baking Power and Baking Soda to be same. Read more about Baking Powder vs. Baking Soda and what do they do in baking.

PS: In eggless recipes, if you are using buttermilk, you may hear some crackling sound while the muffin bakes.

Storing the muffin batter for long

You could grease your muffin tray or use a muffin liner. Fill the batter and freeze it. Once they are frozen, store them in a ziplock and keep them in the freezer for up to 3 months.

You could also make balls of muffin batter on parchment paper and freeze them, but only if the muffin batter is thick enough to do so.

How to make muffins using refrigerated muffin batter

There are two simple ways to do it.

  1. Refrigerate the batter overnight. The next day, scoop the batter into the muffin tray and bake them.
  2. Place the frozen muffin batter balls into the muffin tray and bake them.

To sum up, refrigerating muffin batter is a great way to keep your baked goods fresh and delicious. By following these simple tips, you can create perfectly moist and fluffy muffins every time. So what are you waiting for? Get baking!

Here are a few of my muffins recipes that you could refrigerate and bake whenever needed.

Master the Art of Baking

Muffins, Cupcakes, Cakes, Cookies, Pie, Tart, Brownie, Blondie, Bread, Buns, Pizza, Burgers and much more.. all in just one course.

Happy Baking!


baking science, muffins

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