Mouthwatering Panera Cranberry Orange Muffins
These bakery-style Cranberry Orange Muffins are soft, citrusy, and bursting with fresh cranberries. Inspired by Panera’s seasonal favorite, they’re perfect for breakfast or snacking.
Equipment
- Mixing Bowls
- 12-cup muffin pan
- Paper Liners
- Wire Rack
- Zester
Ingredients
Muffin Batter
- 2 cups all-purpose flour for structure and soft crumb
- 1/2 cup granulated sugar balances tart cranberries
- 2 tsp baking powder helps muffins rise
- 1/2 cup salted butter melted
- 2 large eggs room temperature
- 3/4 cup buttermilk adds moisture and tang
- 2 oranges zest only
- 1 1/2 cups cranberries fresh or frozen
Topping
- 4 tbsp turbinado sugar for crunchy topping
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together flour, sugar, and baking powder until well combined.
- Add melted butter, eggs, buttermilk, and orange zest. Stir until just combined; batter will be thick and slightly lumpy.
- Toss cranberries with a spoonful of flour, then gently fold into the batter.
- Spoon batter evenly into the muffin cups and sprinkle each with turbinado sugar.
- Bake for 22–25 minutes until golden and a toothpick inserted comes out with a few moist crumbs. Cool 5 minutes in pan, then transfer to wire rack.
- Store cooled muffins in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
For best texture, avoid overmixing and use room-temperature ingredients. Frozen cranberries can be used straight from the freezer—no need to thaw.