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Photo: Brent Hofacker (Shutterstock) My daughter recently asked for chocolate chip pancakes for breakfast on her birthday. Since it fell on a school day and pancakes are never made in my house without substantial emotional drama about the comparative size, quantity and facial composition of said pancakes in relation to those of their siblings (we have an emoji pancake pan), I immediately said no. Pancakes are for weekends. But I felt bad for refusing my daughter’s pancake wish, so I offered chocolate chip muffins as a consolation, since I could make them the night before. But as I was mixing the batter I thought, well, these would really be better fresh out of the oven. Why go to the trouble to make homemade if they’re just gonna be room temperature or nuked tomorrow? But, wait. Could I refrigerate the batter and bake them fresh in the morning? I turned to the internet to find out if this would negatively impact the final product (by, I dunno, deflating it? I’m not a food scientist). Turns out, far from ruining the muffins, refrigerating batter can make muffins even better— more like those gorgeously-domed, impossibly poofy muffins you’d buy at a bakery. Here’s why. What happens to muffin batter when refrigerated overnight? Letting the batter rest overnight gives its ingredients a chance to better perform as they’re designed. According to The Kitchn , “as muffin batter rests, the starches in the flour have more time to absorb the moisture from the eggs […]