Panera's cranberry orange muffins are a delectable treat, bursting with the vibrant flavors of juicy cranberries and zesty oranges. These muffins possess a soft, moist texture, a tender crumb, and a tantalizing aroma that fills the kitchen with warmth and sweetness. Whether you're looking to indulge in a delightful breakfast pastry, a mid-afternoon snack, or an after-dinner dessert, these muffins are the perfect companion for any occasion. With their vibrant colors and irresistible flavors, they're sure to become a favorite in your household.
Here are our top 8 tried and tested recipes!
CRANBERRY ORANGE MUFFINS
Cranberry Orange Muffins, easy from scratch jumbo copycat Panera muffins recipe with fresh cranberries, orange zest, and buttermilk!
Provided by Lisa Huff
Categories Breakfast
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Line a jumbo muffin pan with 6 jumbo paper liners.
- In a medium mixing bowl whisk together the dry ingredients including the flour, cornstarch, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, mix together the oil and sugar until well combined. Mix in the eggs one at a time then mix in the vanilla.
- Alternate adding the flour mixture and the buttermilk to the large mixing bowl with the oil and sugar mixing after each addition.
- Stir in the fresh orange zest and 1 cup of the cranberries. Spoon the muffin batter into prepared pan. Press the remaining 1/2 cup of cranberries into tops of each muffin. Sprinkle turbinado sugar on top of the muffins.
- Bake muffins in the middle of your oven at 375 degrees F for about 25-30 minutes (but I'd suggest start checking on them at about 20 minutes) or until golden brown around edges and toothpick inserted into middle comes out clean. Cool slightly, then remove muffins from pan and place on wire rack to finish cooling.
Nutrition Facts : Calories 428 kcal, Carbohydrate 56 g, Protein 6 g, Fat 21 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 64 mg, Sodium 437 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
PANERA CRANBERRY ORANGE MUFFINS
Enjoy a delicious batch of Panera cranberry orange muffins with this easy copycat recipe. These light and soft jumbo muffins have the sweet and tangy flavors of cranberries and orange zest. Vegan and gluten free friendly.
Provided by Emma
Categories Muffins
Time 55m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F and line a jumbo muffin pan with liners or squares of baking parchment.
- Whisk the flour, cornstarch, baking soda, baking powder, and salt together until well blended.
- Whisk together the oil, sugar, eggs, milk, orange juice, and vanilla extract until combined.
- Mix the wet ingredients into the dry ingredients and stir to form a batter.
- Fold in the orange zest and the cranberries.
- Scoop ½ cup of batter into each jumbo muffin liner and sprinkle a pinch of turbinado sugar on top.
- Bake at 400°F for 5 minutes, then bake at 350°F for 15 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Let them cool in the pan for 5-10 minutes, then let the muffins cool completely on a wire rack.
Nutrition Facts : Calories 389 kcal, Sugar 31 g, Sodium 552 mg, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 61 g, Fiber 2 g, Protein 6 g, Cholesterol 43 mg, UnsaturatedFat 10 g, ServingSize 1 serving
CRANBERRY ORANGE MUFFINS RECIPE
If you love copycat recipes, you need to try these Panera orange cranberry muffins. This easy muffin recipe is just what you need! They're made with wholesome ingredients that are easy to find and tastes just as good as the original
Provided by momma lew
Categories breakfast
Time 40m
Number Of Ingredients 15
Steps:
- In your stand mixer with the paddle attachment, cream butter until it is light and fluffy.
- Add both sugars to the butter. Scraping the sides down as needed.
- Add the eggs, yogurt or sour cream, vanilla and mix on high for about 1 minute.
- Be sure to scrape down the sides of the bowl as needed. Beat until the batter is fully incorporated.
- Mix in the orange zest.
- In a separate bowl, mix together flour, baking soda, baking powder, cinnamon and salt.
- Mix the wet ingredients into the dry ingredients and with a spatula mix together.
- Add the milk and orange juice into the batter. Fold in the cranberries.
- Preheat the oven to 350 degrees. Line a muffin tin with liners.
- Fill each liner to the top with cranberry orange batter.
- Bake the cranberry orange muffins for about 20-25 minutes or until a toothpick comes out clean from the center.
- Let your cranberry orange muffins cool on a wire rack.
CRANBERRY ORANGE MUFFINS
I love the taste of Cranberry, and these muffins are an excellent combination of cranberries and oranges!
Provided by Northern_Reflectionz
Categories Quick Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine dry ingredients.
- Stir in cranberries.
- Beat egg, orange juice, oil and orange rind.
- Add to dry ingredients all at once.
- Stir just to moisten.
- Spoon into greased muffin cups.
- (fill 3/4 full).
- Sprinkle tops lightly with a bit of sugar.
- Bake 400F 15-20 mins until lightly browned and firm to the touch.
Nutrition Facts : Calories 181.5, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.5, Sodium 186.4, Carbohydrate 31.2, Fiber 1, Sugar 14.2, Protein 2.8
STARBUCKS COPYCAT CRANBERRY ORANGE MUFFINS
Make and share this Starbucks Copycat Cranberry Orange Muffins recipe from Food.com.
Provided by Eric R.
Categories Breads
Time 25m
Yield 16 Muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
- Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.
CRANBERRY ORANGE MUFFINS
These cranberry orange muffins are so simple to fix, my husband and I enjoy one for breakfast almost every morning. -Sara Eichenlaub, Burlington, Ontario
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CRANBERRY-ORANGE MUFFINS
These cranberry-orange muffins are not overly sweet, and big on flavor. Lots of tart cranberries and sweet orange juice/zest kick the flavor up. Best when made with fresh cranberries, fresh orange juice, and lots of pulp! My family loves them without the glaze, but some of my sweet-toothed friends prefer it with, as the muffins are only slightly sweet on their own.
Provided by Jedimom
Categories Bread Quick Bread Recipes Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
- Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
- Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 38.1 g, Cholesterol 27.2 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 232.3 mg, Sugar 20.7 g
EASY CRANBERRY-ORANGE MUFFINS
This recipe is so easy to make. My family just loves this recipe. Once I bake them they stay around for only a day! I have never found a good recipe for cranberries, but I absolutely love this one. I hope you will too!
Provided by Kaley
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a muffin tin or line with paper liners.
- Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended. Pour vegetable oil in a 1-cup measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine. Stir in orange juice and orange zest. Fold in cranberries until batter is just combined. Spoon batter into the prepared muffin cups, filling each about half way.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 429.3 calories, Carbohydrate 65.8 g, Cholesterol 38.5 mg, Fat 16.4 g, Fiber 2.3 g, Protein 6 g, SaturatedFat 2.5 g, Sodium 449.8 mg, Sugar 33.9 g
Tips:
- Mise en Place: Before starting, measure and prepare all ingredients to ensure smooth and efficient baking.
- Fresh Ingredients: Use fresh cranberries and oranges for optimal flavor and texture.
- Zest Wisely: When zesting the orange, avoid the white pith underneath as it can add bitterness.
- Proper Mixing: Mix the wet and dry ingredients separately before combining to avoid overmixing and gluten development, which can result in tough muffins.
- Muffin Tin Preparation: Grease or line the muffin tins with paper liners to prevent sticking.
- Even Batter Distribution: Divide the batter evenly among the prepared muffin cups to ensure uniform baking.
- Preheat the Oven: Preheat the oven to the specified temperature before baking to ensure even cooking.
- Baking Time: Bake the muffins for the recommended time, checking for doneness with a toothpick inserted into the center. A clean toothpick indicates readiness.
- Cooling: Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Conclusion:
Indulge in the delightful flavors of Panera's Cranberry Orange Muffins recreated in your own kitchen. With a moist and tender crumb, vibrant cranberry-orange filling, and a sprinkle of crunchy turbinado sugar, these muffins are a perfect balance of tart and sweet. The combination of fresh cranberries, orange zest, and orange juice creates a burst of citrusy goodness in every bite. Whether enjoyed as a grab-and-go breakfast, a midday snack, or an afternoon treat, these muffins are sure to satisfy your cravings. With careful attention to ingredient quality, proper mixing techniques, and precise baking, you can recreate the beloved Panera experience at home. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create these irresistible Cranberry Orange Muffins.
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