Question about making muffin batter ahead of time

[salvorhardin]

Does anyone know if I can mix up a batch of muffin batter ahead of time, let it sit in the fridge over night and then bake the muffins in the morning? The recipe I want to make uses baking powder and I'm afraid the chemical reaction won't work as well if the batter sits over night. On the other hand, I don't relish getting up at five in the morning just so I can surprise my sweetheart with muffins at breakfast at six.

[hippywife]

1. You could just

measure out all of your ingredients into small containers the night before and then just mix them in the morning. I would think that would be the safest thing to do.

[salvorhardin]

2. Did I mention I'm lazy?

Actually, I already had that idea. I could also mix all the dry ingredients and all the wet ingredients in two separate containers and then combine the two in the morning. On the other hand, if I can get away with mixing it all up the night before that would make me a happy man.

[japple]

3. You could actually BAKE them the night before and then

heat them up in the morning.

[salvorhardin]

4. Oh sure, be practical

Now what fun would there be in that?

Actually, it seems I found an answer, and it is... Yes, yes you can. And the best part is you can even freeze muffin batter, right in the little cups. This opens a new dimension as I contemplate a veritable unending supply of frozen muffin batter all ready to go in the oven.

You can prepare muffin batter ahead of time. I'm not sure I would want to leave a batter with whole, uncooked eggs too long, but you should be safe if you are using fresh eggs and you cook the batter within48 hours.

Because some of the carbon dioxide bubbles that make the muffins rise when cooked will escape as the batter sits, they may be slightly denser than if they had been cooked immediately after the batter was mixed.

To use the batter, simply preheat the over as required for your recipe and then spoon the batter into muffin tins or cups and cook as usual. Do not stir the batter, as this will force out more of the carbon dioxide bubbles. If the batter has separated, gently fold the ingredients back together. The muffins may take a couple of minutes longer to cook, since the batter starts out colder.

You can also freeze muffin batter in paper muffin cups for later use. Fill the cups as you would normally, and then freeze them while still in the muffin pan to hold their shape, until solid. Transfer them to a resealable plastic bag and keep frozen until you are ready to use them. To use, preheat your oven, place as many muffins as you need into a muffin pan and cook. They will take about five minutes longer than if they were being made fresh.
http://www.kitchensavvy.com/journal/2007/06/making_muffin_b.html

Thanks guys, I'll let you know how they turn out.

[salvorhardin]

5. Oh, and I also found this...

This article suggests that you can add a teaspoon of baking soda in addition to the baking powder to counteract the effect of the batter chilling in the refrigerator.
http://www.taunton.com/finecooking/articles/how-to/make-ahead-muffin-batters.aspx

[Warpy]

6. Baking powder is heat activated

it's baking soda + acid that will lose its poop if you let it sit all night.

Why not just mix the dry ingredients and wet ingredients separately and put the wet ingredients in the fridge, throw them together in the AM?

It only takes a minute to stir them all together if they're premeasured.

[salvorhardin]

7. Actually it turned out beautifully

I didn't add in any baking soda per the suggestion at the link above because this recipe already called for 4 teaspoons of baking powder. I ended up mixing it all up about midnight so it sat in the fridge for just about six hours. The muffins seemed to rise just fine.

The reason I didn't leave the dry and wet ingredients separate is because I wanted to be able to pop the muffins in the oven as soon as I woke up. It was great to be able to just wake up, turn on the oven, brush my teeth and stuff while it heated and then grab the prepared muffin tin right out of the frige and toss it in the oven.

Well, and it was a bit of an experiment too. In any event, I'll write it up for our food blog and post a link here later. I'm also intrigued by the idea of being able to freeze the batter right in the little muffin cups.