Sarah Vantassel/Demand Media

Muffins come together handily for a satisfying snack, but their texture can change undesirably when you store them. Naturally moist muffins tend to get sticky and soggy in lidded containers and zip-top bags that prevent air circulation. To keep them fresh but not mushy, you must manage the moisture when you store them. Preventing soggy muffins starts with following the recipe carefully and cooking them fully before you take them out of the oven.

Sarah Vantassel/Demand Media

Check for golden brown edges and firm domed tops that spring back slightly when you touch them before you take the muffins out of the oven. Insert a toothpick directly into the center of a muffin; it should come out either dry or with just a few moist crumbs attached. If you see batter on the toothpick, return the muffins to the oven and repeat the toothpick test every 2 minutes until the muffins are done.

Sarah Vantassel/Demand Media

Cool the muffins in the baking tin for several minutes. Remove them from the cups and cool them completely, for about an hour, on a wire rack.

Sarah Vantassel/Demand Media

Put a paper towel in the bottom of a large airtight container. Place the muffins in a single layer in the container, and top the layer of muffins with another paper towel before putting the lid on the container. Eat them within a few days. To keep muffins long-term, wrap them individually in aluminum foil, place them in an airtight container and store them in the freezer for up to a month.

Tip

Reheat individually wrapped frozen muffins in the oven rather than the microwave. Preheat the oven to 300 degrees Fahrenheit and place foil-wrapped, frozen muffins in the oven, directly on the baking rack. Bake for 12 to 18 minutes, unwrapping to check for even heating. Reheat several muffins at once to make the process more efficient. If the muffins seem soggy after baking, unwrap them and turn on the broiler for a minute or two before taking them out.

Warning

Throw out muffins that become slimy, grow mold or develop an "off" smell during storage.

About the Author

Carly Schuna

Carly Schuna has been freelance writing and editing for more than a decade. She enjoys putting a creative spin on articles and making them as accessible as possible. In working for educational publishers, web clients, commercial fiction authors, and more, Carly has crafted a compelling narrative voice to break down concepts and share cutting-edge research in a way that's both entertaining and informative.