When I make muffins, I put them on a plastic cutting board and wrap a dish towel around them. I prefer this to a Tupperware because if they are put in sealed plastic, they get goopy/too moist.

I freeze muffins in ziplock freezer bags and my kids microwave them individually for breakfast.

Anonymous wrote:Never store cookie and cake/ breads in the same bin, the cookies will absorb moisture and become soft.

Yes, I forget that not everyone knows this. When I was a kid, whenever we had stale cookies, the solution was to put a slice of white bread (white bread usually has the most moisture) into an airtight container with the cookies and in a few hours, the cookies would no longer be stale. I've used that many times over the years including when you've made cookies and then frozen them and then thawed them. Sometimes the water in the cookies freezes and then evaporates as they thaw leaving the cookies drier/more stale. The slice of bread always freshens them up.

Ditto for the Rubbermaid/Tupperware containers for cookies and muffins. For breads, I usually wrap tightly in foil and store in the fridge.

Tupperware (or equivalent). I echo the PP who said don't mix baked good types. Moisture tends to migrate, so a dry/crunchy thing mixed in with a moist thing will just go bleh for both. You shouldn't even mix batches of cookies -- the softer ones will make the drier ones soggy and stale.

I bake a lot and use tupperware/ rubbermaid, too. I have them in all shapes and sizes, because, as PP notes, you don't want too much air space around your baked goods that will stale them fast. Even the Ziploc freezer containers work well and are cheap, I like the large rectangle size for taller stuff.
Some other general guidelines:
Never store cookie and cake/ breads in the same bin, the cookies will absorb moisture and become soft.
Cakes without frosting, banana bread etc. store best when well wrapped in foil and then placed in a container.
I have a flat round 9" tupperware that's really convenient to store cake in, I invert it to prevent damage to the cake. The cake sits on the lid and you can easily remove the body.

We have an assortment of good quality airtight tupperware that works great for storing baked goods. We have different sizes and use the right size for the batch that we've made. If you don't want to spend a lot of money, I've found that some of the bigger dollar stores have some good air tight storage containers. The key is finding the right size the batch that you've made (hardest part is often finding the right height for taller baked goods).

I like to bake and recently have found more time to bake things that I like. Ive never really had a good storage solution for my baked goods. What do others use? Right now I have muffins that I baked last night in ziplock storage bags. For the holidays I baked a gingerbread man and just wrapped it up in saran wrap. Ive seen the cake plate's and will get one of those but what do people do with muffins and breads?