Hi Nancy, The answer to your question depends on the ingredients in the muffin batter. If the recipe only calls for baking powder and you use a double-acting baking powder, it will activate once it meets the heat of the oven. If you don't use a double-acting variety, then you might not get as much of a rise in the final muffins because the baking powder will start working as soon as you add the liquid. Similarly, baking soda starts acting once it comes in contact with an acid. Therefore, if the recipe calls for baking soda then you might be better off making the recipe only when you're able to bake it right away.

In the case of the Inside-Out Pumpkin Muffins, you can make the batter and streusel topping ahead of time, but prepare the batter and bake soon afterwards for best results. Happy baking! Kye@KAF

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