Keeping, freezing and warming Bobbie's muffins and cookies
Bobbie's storage instructions are the same for all fourteen bakes, which makes them easy to remember.
By Bobbie · Published 16 September 2026 · Updated 17 September 2026 · 3 minute read
Baking is only half the job. What you do in the twenty minutes after it comes out of the oven, and the days after that, decides whether people remember it fondly. Bobbie uses one set of instructions for all fourteen bakes in her baking pack — nine stuffed cookies and five muffins — so there is nothing to look up each time.
How long do they keep at room temperature?
In an airtight container at room temperature they are typically good for about a week. In practice they never last that long, because people eat them.
Cool them completely first. Warm bakes put into a sealed container create steam, and steam turns a good crust soft and sticky.
Can you freeze them?
Yes. Freeze them in an airtight container. To bring them back, take them out of the freezer and let them come to room temperature on their own — do not rush it in a microwave, which makes the texture rubbery.
Once they are at room temperature, put them into the oven for 5 to 10 minutes at 300°F. That short warm-up is what makes a frozen cookie taste freshly baked again: the outside firms, the filling loosens, and the whole thing smells like it did on baking day.
Does the same apply to the muffins?
It does. Bobbie bakes her muffins in a silicone muffin pan without greasing it, fills each cup about three-quarters full, and cools them on the countertop. After that, the storage, freezing and warming instructions above are identical to the cookies.
If you are batch-baking for a busy month, this is the whole trick: bake once, freeze in an airtight container, thaw to room temperature, and give them 5 to 10 minutes at 300°F before serving.