When you make and freeze ahead a batch of quick breads, like muffins, you do lose a bit of quality when it comes to reheating them. There are some ways to help mitigate that. Mainly, you want to find some ways to restore moist heat, and they need to be eaten while still hot from that reheating process. Every time they cool off, the quality deteriorates again.
If nothing else, of course, you can always use leftover muffins for a fantastic bread pudding. Meanwhile, try one of the following:
Defrost them in the fridge, or on the counter, but open the bags a bit so they don’t get soggy.
When you bake them, ever so slightly undercook them. Thaw them, put them back in the pan, spray with water (or just shake some drops of water over them), cover with foil and reheat.
OR: put them in the crockpot to reheat (my preference)
Steam them in a basket over boiling water for a couple minutes (my grandmother’s preference)
Use a vacuum sealer-FoodSaver V3240 Vacuum Sealing System with Starter Kit
my mother loves this. I borrowed hers once and I did like the results- quick breads tasted amazingly fresh when thawed and their texture was as good as fresh baked, or very nearly so. But I didn’t like trying to keep replacement bags in stock. Nobody local sells them and we weren’t doing Amazon regularly at the time.
