The majority of muffin recipes make 12 or more muffins. If only one or two people are going to be eating the muffins, a dozen or more muffins are simply too much to make at one time. Besides, you like the muffins when they are fresh out of the oven. One way to make the most of your muffin batter and always have freshly baked muffins is to freeze the muffin batter.
First you will need to fill a muffin tin with foil liners, not the paper ones. Fill the liners with the muffin batter and freeze. Once the batter is completely frozen, an hour or more, transfer the frozen muffins, liner and batter, into a freezer bag. Store in the freezer until ready to use. When ready, remove the amount of muffins your want to bake. Place them back into the muffin tin, and bake as you normally would, adding an extra 8 minutes or more to the time. Bake until done.