I have seen some muffin recipes say that you can make the complete batter the day before you bake it, without losing the power of the baking powder/baking soda. My question is this: Can you make ALL muffin batters the night/day before baking, or just "some," and why? The specific recipe I am interested in doing this, although I am eager to hear general information is the Inside Out Pumpkin Muffin recipe. I am wondering if I can make the batter, and refrigerate it, and make the filling mixture, and refrigerate it, and make the streusel topping ahead of time, and just put the batter and filling in the tins the night before. I am sure the streusel topping can be made ahead, and probably the filling - mostly wondering about the batter.

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