Freezing Muffin Question

I had this question from a reader about freezing muffin batter and then baking it. I posted about this with my Berry Cream Muffin recipe I shared (sorry technically not my recipe-a recipe I have recently found and love). I freeze the muffin batter in the paper liners in the muffin tin until firm and then transfer them to a plastic bag and then only take out as many as I want to bake at a time. There is no need to thaw. Just preheat your oven as normal and put the muffins in your pan. They will take longer to bake. You will need to add 10-15 minutes onto the baking time so watch them and plan ahead but they turn out just as if you made them fresh. It works so perfect and then you always have fresh muffins and don't waste.