Recipe: Refrigerating batter using baking powder

Hi Yvette,

I would use the refrigerated baking powder batter within a day or two. That said, you may be familiar with the make ahead bran muffin recipes that have the batter stored in the refrigerator much longer - some recipes say 1 week and others even longer!

Although your question is just about storage time, here's a little more info for anyone interested:

In batter that isn't going to be baked right away, you should use double-acting baking powder (batter using single-acting baking powder should be baked right after mixing).

As for quality of the finished product, it would be best to experiment with the batter - baking some with and without storing to see the differences. If you prefer your recipe baked without storing the batter, another make-ahead option is to mix and store just the wet ingredients for the recipe, mix the dry ingredients together separately (no refrigeration needed for the dry mixture) and then stir them together when you're ready to bake. Either way, bring the ingredients to room temperature before baking or you may need to add a few minutes to the baking time.

Here's more info:

All About Baking Powder (Wikipedia)

Happy Baking!

Betsy