Mouthwatering Panera Cranberry Orange Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
