Whole Wheat Muffins

The batter can be prepared through step 3, then covered tightly and refrigerated for up to 24 hours for a slow, cold rise. This extended fermentation develops deeper flavor. Before baking, let the batter sit at room temperature for 30 minutes, then proceed with filling muffin pans at step 5.

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. Reheat refrigerated or frozen muffins in a 350°F oven for 8-10 minutes, or microwave for 20-30 seconds until warmed through.