On Thursday, I found a yummy bread recipe. And I decided the best thing I could do with my life on that Thursday was to make the recipe into muffins.

See? I made lots of them. You know why?

Because if you’re going to make a recipe, you might as well take 3 extra minutes to double or triple it & freeze the extras. Then you only have to do the work once, but you get the benefits two times again.

Here’s a stellar picture of my muffins in a freezer bag:

I froze {almost} 2 pans of muffins, and we ate the rest.

If you want to freeze some muffins, you can try the recipe I used for Amish Cinnamon Bread. I baked mine for 18-20 minutes. Or you could try these Cappuccino Chip Muffins:

I’ve read that the trick to keeping frozen bread soft and not mushy-gushy is to keep it wrapped while it’s defrosting at room temperature. I’m going to guess this would work for muffins too. Let me know in the comments if you’ve found any great tricks for perfect bread defrosting!!

Don’t forget to check out these other freezable recipes!