I like this method of freezing muffins the best! It will work with all of your favorite muffin recipes. So easy to have them fresh from the oven in the morning and you only have to do the prep work once!
I found this recipe on Pinterest. But use any recipe you may already enjoy. I like to double the recipe, bake a few and freeze the rest for later.
1 box cake mix
2 tablespoons flour
2/3 cup milk
1/3 cup vegetable oil
1 teaspoon baking powder
Mix all ingredients together. Spoon into prepared muffin cups. Bake at 375 for 20 minutes, or until tops are lightly browned.
Almond Poppy Seed: White cake mix, mix 2T poppy seeds and 1t almond extract
Chocolate Muffins: Chocolate cake mix and stir in 1 1/2 C chocolate chips
Lemon Poppy Seed: Lemon cake mix and 2T poppy seeds
Spice Cake Muffins: Spice cake mix and add cinnamon sugar topping before baking
Blueberry Muffins: White cake mix and add 1-2 cups blueberries (fresh or frozen)
Freezer Directions: Spoon batter into muffin cups in a muffin tin. Flash freeze for 30-60 minutes, then remove from the muffin tin and place in zipper bags or freezer containers. Label and return to freezer.
To bake, remove desired amount of frozen muffin cups from the freezer. Put them back into the muffin tin and bake at 375 for 20-30 minutes, or until lightly browned on top.