Panera Cranberry Orange Muffins

Why You’ll Love This Recipe

I keep coming back to this recipe for a few simple reasons:

• Quick and easy: I can get a fresh batch of muffins ready in about half an hour, which makes them perfect for weekend baking or last-minute guests.

• Bakery-style texture: These muffins are light, moist, and tender—exactly what I want in a homemade version of my favorite café treat.

• Perfect flavor combo: The tartness of the cranberries balances beautifully with the fresh orange zest, creating a sweet-tart bite I love.

• Pantry-friendly: Most of the ingredients are already in my kitchen, and I can use either fresh or frozen cranberries depending on what I have on hand.

• Freezer-friendly: I make a big batch and freeze some, so I always have a quick breakfast or snack ready to go.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the muffin batter:

• 2 cups all-purpose flour, leveled

• ½ cup granulated sugar

• 2 teaspoons baking powder

• ½ cup salted butter, melted

• 2 large eggs, at room temperature

• ¾ cup buttermilk

• Zest from 2 oranges

• 1½ cups fresh or frozen cranberries

For the topping:

• 4 tablespoons turbinado sugar (or any coarse sugar)

Directions

Step 1: Prepare the oven and muffin tin

I preheat my oven to 400°F (200°C) and line a standard 12-cup muffin pan with paper liners. This helps the muffins release easily and makes cleanup a breeze.

Step 2: Mix the dry ingredients

In a large bowl, I whisk together the flour, granulated sugar, and baking powder until everything is evenly distributed.

Step 3: Add the wet ingredients

To the dry mixture, I add the melted butter, eggs, buttermilk, and orange zest. I gently stir everything together using a spatula or wooden spoon—just until combined. The batter should still be a little lumpy.

Step 4: Fold in the cranberries

I toss the cranberries with about 1 tablespoon of flour (taken from the original 2 cups) to help prevent them from sinking. Then I gently fold them into the batter without overmixing.

Step 5: Fill the muffin cups and top

I divide the batter evenly among the muffin cups, then sprinkle the tops with turbinado sugar. This gives the muffins a beautiful sparkle and a little crunch after baking.

Step 6: Bake

I bake the muffins for 22 to 25 minutes, until a toothpick inserted in the center comes out clean. Then I let them cool in the pan for about 5 minutes before transferring them to a wire rack.

Step 7: Store

Once they’re fully cooled, I store the muffins in an airtight container at room temperature for 2–3 days. They also freeze beautifully for up to 3 months.

Servings and Timing

• Servings: 12 standard muffins

• Preparation Time: 10–15 minutes

• Cooking Time: 22–25 minutes

• Total Time: 32–40 minutes

Variations

• Use lemon zest: If I’m out of oranges, lemon zest gives a bright, refreshing twist.

• Try other berries: Blueberries or chopped strawberries work well as a substitute for cranberries.

• Add nuts: A handful of chopped walnuts or pecans adds extra crunch and richness.

• Use dried cranberries: I reduce the amount slightly (about 1 cup) and soak them in warm water for a few minutes before adding them to the batter.

• Make it whole wheat: I sometimes swap half the all-purpose flour for whole wheat flour for a heartier muffin.

Storage/Reheating

• Room temperature: I store muffins in an airtight container with a paper towel to absorb moisture for up to 3 days.

• Freezer: I wrap each muffin in plastic wrap or place them in a freezer bag, then freeze for up to 3 months.

• Reheating: I let them thaw at room temperature or warm them for 15–20 seconds in the microwave. For a just-baked feel, I reheat them in a 350°F oven for about 5 minutes.

FAQs

Can I use frozen cranberries?

Yes, I use them straight from the freezer—no thawing needed. It actually helps them keep their shape and color in the batter.

What can I use instead of buttermilk?

I make a quick substitute by mixing ¾ cup regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Why coat the cranberries in flour?

It helps prevent them from sinking to the bottom of the muffins, so I get even berry distribution in every bite.

Can I skip the sugar topping?

Definitely, but I love the added crunch and sparkle turbinado sugar gives. You can also use regular sugar or leave it off entirely.

How do I make these muffins more indulgent?

I sometimes add a glaze made with powdered sugar and orange juice for extra sweetness and flavor.

Conclusion

These Panera Cranberry Orange Muffins bring all the bakery flavor I love into my own kitchen—without the price tag or waiting in line. They’re bright, tender, and loaded with cranberries and citrus zest, making them a perfect choice for breakfast, brunch, or even a midday treat. Whether I’m baking a batch for the week or freezing extras for later, these muffins never disappoint.

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