Before Baking

• Following simple steps before baking will ensure a fresh corn muffin. When using a box mix, make sure you are within the "best by" or "use by" date on the outside of the package. If the mix has expired, the leavening agents will not work and result in a dense, flat, muffin. When making muffins from scratch, check your cornmeal for rancidity. Rancid cornmeal will have a strong musty smell and should be thrown out. If you have a large bag of cornmeal but are only using a small amount, you can freeze the rest of it.

Recipe Revisions

• When baking a batch of corn muffins ahead of time, consider tweaking your recipe to make them extra moist. One way to do this is to add fresh corn -- which has a milky consistency -- to the batter. You could also swap out the milk in the recipe for a can of creamed corn. Adding either kind of corn will pack extra flavor into the muffins. Other additions include diced peppers and shredded cheese.

Storage Instructions

• Once your muffins have cooled, place them on a plate, cover them in a layer of plastic wrap topped by aluminum foil, and store at room temperature for up to two days. Uncovered, the muffins are likely to dry out. Don't put them in a plastic bag as this will trap too much moisture and make them soggy. You can store the wrapped muffins in the refrigerator for up to a week or in the freezer for up to three months.

Serving Tips and Tricks

• If your corn muffins seem dry before serving, you can try wrapping them in a wet paper towel and microwaving them for less than one minute to restore some of their moisture. Pair the warm muffins with a pat of butter, a drizzle of honey -- or both. Muffins that are too dry to eat as is make the perfect filler for bread pudding or stuffing. Cubed and toasted, corn muffins make excellent salad croutons.