After baking, muffins usually take a few minutes to cool down before they’re ready to eat. The time it takes for muffins to cool down can vary depending on factors such as the size of the muffins and the room temperature.
In general, medium-sized muffins take about 5 to 10 minutes to cool down after coming out of the oven. However, larger muffins or those baked in a deeper pan may take a bit more time to cool down completely.
It’s important to let the muffins cool down before serving them, as this allows the structure of the muffin to stabilize and helps to maintain its soft and fluffy texture. If muffins are removed from the pan too early, they can crumble or become sticky.
Frozen muffins can last for 2 to 3 months in the freezer, as long as they’re properly stored. It’s important to package them in an airtight container or freezer bag, removing as much air as possible before sealing. This helps to prevent the formation of ice crystals, which can affect the texture of the muffin when thawed.
When thawing muffins, remove them from the freezer and let them sit at room temperature for a few hours or overnight in the fridge. Avoid thawing them in the microwave, as this can leave the muffins dry and hard. After thawing, muffins can be heated in the microwave or oven to serve warm.
Remember that the quality of muffins may be affected after thawing, especially the texture. Therefore, it’s best to consume them as soon as possible after thawing them to enjoy the best flavor and texture. Additionally, it’s not recommended to freeze muffins with whipped cream toppings or creamy fillings, as they may separate and spoil when thawed.