Mouthwatering Panera Cranberry Orange Muffins Recipe

Introduction

These Panera-style Cranberry Orange Muffins are bursting with bright citrus flavor and tart cranberries, making them perfect for breakfast or a snack. Soft, moist, and topped with a crunchy sugar crust, they bring a delightful balance of sweet and tangy in every bite.

Ingredients

• 2 cups all-purpose flour, leveled
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 cup salted butter, melted
• 2 large eggs, room temperature
• 3/4 cup buttermilk
• Zest from 2 oranges
• 1 1/2 cups fresh or frozen cranberries
• 4 tbsp turbinado sugar (for topping)
• 1 tbsp all-purpose flour (reserved for cranberries)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C/gas mark 6). Line a 12-hole muffin pan with paper liners to prevent sticking and make removal easy.
2. Step 2: In a large mixing bowl, whisk together 2 cups flour, granulated sugar, and baking powder until evenly combined.
3. Step 3: Add melted butter, eggs, buttermilk, and orange zest to the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. The batter should remain thick and slightly lumpy—avoid overmixing to keep muffins tender.
4. Step 4: Toss the cranberries with 1 tablespoon of reserved flour in a small bowl to coat them lightly. Fold the cranberries gently into the batter without overmixing.
5. Step 5: Divide the batter evenly among the prepared muffin cups. Sprinkle the tops generously with turbinado sugar for a sparkling, crunchy finish.
6. Step 6: Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use frozen cranberries straight from the freezer to prevent bleeding color if you prefer a more vibrant look.
• Try substituting the orange zest with lemon zest for a different citrus twist.
• For dairy-free muffins, replace buttermilk with a mixture of plant-based milk and 1 tsp vinegar.
• Adding a handful of chopped nuts like pecans or walnuts can add extra texture and flavor.

Storage

Store completely cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins in a sealed bag or container for up to 3 months. To reheat, thaw at room temperature and warm briefly in the oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries work well. Tossing them with flour before folding into the batter helps prevent them from sinking and distributes them evenly.

What if I don’t have buttermilk on hand?

You can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 3/4 cup of milk. Let it sit for 5 minutes before using.

Mouthwatering Panera Cranberry Orange Muffins Recipe

Print Recipe

★★★★★

4.9 from 88 reviews

These Panera-style Cranberry Orange Muffins are a delightful blend of tart cranberries and zesty orange, baked to perfection with a crunchy turbinado sugar topping. Perfect for breakfast, brunch, or a sweet snack, these muffins combine a tender crumb with a burst of citrus flavor and a sparkling sugary finish.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 22-25 minutes
• Total Time: 37-40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast & Brunch
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Muffin Batter

• 2 cups all-purpose flour, leveled
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 cup salted butter, melted
• 2 large eggs, room temperature
• 3/4 cup buttermilk
• Zest from 2 oranges
• 1 1/2 cups fresh or frozen cranberries
• 1 tbsp all-purpose flour (for tossing cranberries)

Topping

• 4 tbsp turbinado sugar

Instructions

1. Prepare the Muffin Pan and Oven: Preheat your oven to 400°F (200°C/gas mark 6). Line a standard 12-hole muffin pan with paper liners to prevent sticking and make muffin removal easier.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 2 tsp baking powder until well combined and evenly distributed for consistent texture and proper rising.
3. Combine Wet Ingredients with Orange Zest: Add 1/2 cup melted salted butter, 2 room temperature eggs, 3/4 cup buttermilk, and zest from 2 oranges directly into the dry ingredients. Gently stir with a wooden spoon or rubber spatula until just combined; the batter should be thick and a bit lumpy to avoid toughness.
4. Fold in Cranberries: Toss 1 1/2 cups fresh or frozen cranberries with 1 tablespoon of flour to prevent sinking. Carefully fold the cranberries into the batter without overmixing to keep the texture light.
5. Fill Muffin Cups and Add Sugar Topping: Evenly divide the batter among the lined muffin cups. Sprinkle the top of each muffin generously with 4 tablespoons of turbinado sugar for a crunchy, sparkling finish.
6. Bake and Cool the Muffins: Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
7. Store the Muffins: Once cooled, store muffins in an airtight container or Ziploc bag. They keep for 2 to 3 days at room temperature or can be frozen for up to 3 months for convenient future breakfasts or snacks.

Notes

• Do not overmix the batter to avoid dense and tough muffins; a few lumps are fine.
• Coating cranberries in flour helps prevent them from sinking to the bottom during baking.
• Use fresh or frozen cranberries depending on availability; no need to thaw frozen ones before using.
• Turbinado sugar topping adds texture and a subtle sweetness—do not skip if you want the bakery-style crunch.
• Store muffins in an airtight container to maintain freshness; freeze extras for longer storage.

Keywords: Cranberry Orange Muffins, Panera Copycat Muffins, Breakfast Muffins, Orange Zest Muffins, Cranberry Muffins, Homemade Muffins