It’s useful to know these proper freezing techniques to save cookie dough, extra muffins and other baked goods for later. The first tip is to freeze items unbaked whenever possible. Then just bake whatever you need, when you need them, and add the filling or frosting later:
A cake or cupcake will have a fresher taste, and probably look better too, if it is finished after thawing rather than before freezing. But, when cakes must be frozen finished, slow defrosting produces the best looking results.
The second tip is to pay attention to proper wrapping and careful thawing (defrosting) of your baked goods and any unbaked doughs and batters.
How to Wrap for Freezing:
Make sure the item is fully cool — not the least bit warm — before wrapping. Use airtight freezer bags, press as much air as possible out of them, and consider slipping them into yet another bag or airtight plastic container. Or use vacuum-sealed bags.
How to Thaw:
Unbaked items can usually be baked right from the freezer, without thawing (more on that below). But already baked items should be thawed without unwrapping, even if it means taking a few frozen muffins or cookies from a bag in the freezer and transferring them to another bag for thawing.
Now some specific tips for freezing biscuits, scones, cupcakes, muffins and brownies …
Biscuits and Scones:
Mix and cut biscuits as usual. Place them close, but not touching, on a lined cookie sheet. Cover them with plastic wrap and freeze until hard, then transfer them to a freezer bag. Bake as many as you want, directly from the freezer; they will take up to 5 minutes longer in the oven. Turn the oven off for the last 5 minutes if they are getting too brown. (Or, you can freeze baked biscuits or scones, then thaw them at room temperature in a bag, and reheat them before serving if you like.)
Cupcakes, Muffins, and Brownies:
Bake and cool these completely. Freeze them (preferably unfrosted) in a freezer bag. Thaw them in the bag at room temperature; if you’re thawing only a few, transfer them to another bag to thaw. Muffins may be reheated to serve warm.
Some muffin batters can be frozen before baking. The next time you bake any muffin batter, test it out by freezing one portion of batter in a paper liner. Bake the test muffin directly from the freezer — a few minutes longer than called for, as necessary.
Brownie batter can also be frozen in the baking pan (a foil one works for this, sealed in a freezer bag. Thaw it in the fridge without unwrapping. Bake it as usual, but a few minutes longer. Brownies baked this way will be slightly denser and extra fudgy.
Alice has even more tips for freezing and thawing her blog:
Source: Alice Medrich
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