Panera Cranberry Orange Muffins
Soft, bakery-style muffins bursting with tart cranberries and fresh orange zest. These homemade Panera-inspired treats are fluffy, sweet-tart, and perfect with coffee.
- Prep Time: 10–15 minutes
- Cook Time: 22–25 minutes
- Total Time: 32–40 minutes
- Yield: 12 muffins
- Category: Breakfast, Brunch, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Muffin Batter
2 cups all-purpose flour (leveled)
½ cup granulated sugar
2 tsp baking powder
½ cup salted butter, melted
2 large eggs, room temperature
¾ cup buttermilk (or milk + 1 tbsp lemon juice)
Zest of 2 oranges
1 ½ cups fresh or frozen cranberries (tossed with 1 tbsp flour)
For the Topping
4 tbsp turbinado sugar
Instructions
Prep Oven & Pan: Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
Mix Dry Ingredients: In a large bowl, whisk flour, sugar, and baking powder until evenly combined.
Combine Wet Ingredients: Add melted butter, eggs, buttermilk, and orange zest to the dry mixture. Stir gently until just combined (do not overmix).
Add Cranberries: Toss cranberries with 1 tbsp flour, then fold into the batter gently.
Fill & Top: Divide batter evenly into muffin cups. Sprinkle generously with turbinado sugar.
Bake: Bake 22–25 minutes, or until golden and a toothpick inserted in the center comes out clean.
Cool & Store: Cool 5 minutes in pan, then transfer to a wire rack. Store in an airtight container for 2–3 days or freeze up to 3 months.
Notes
Use fresh or frozen cranberries (don’t thaw frozen before baking).
For a citrus twist, substitute lemon zest or add 1 tsp orange extract.
Tossing cranberries in flour helps keep them from sinking.
To enjoy later, freeze muffins individually wrapped and reheat in the oven.
Find it online: https://allrecipesmade.com/panera-cranberry-orange-muffins/
