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–+ servings
Panera Cranberry Orange Muffins

Delicious Panera Cranberry Orange Muffins That Wow Every Morning

These Panera Cranberry Orange Muffins are a delightful treat that effortlessly fuse tangy and sweet flavors for a perfect breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Provides the structure for your muffins.
  • 3/4 cups Granulated Sugar Adds sweetness; try using brown sugar for a richer flavor if desired.
  • 2 teaspoons Baking Powder This leavening agent helps your muffins rise beautifully.
  • 1/2 cups Salted Butter Adds richness and flavor; feel free to use unsalted.
  • 2 large Eggs Ensure they’re at room temperature for better mixing.
  • 1 cups Buttermilk Contributes wonderful moisture and tang.
  • 1 tablespoon Orange Zest Enhances the muffin’s flavor and aroma.
  • 2 cups Fresh or Frozen Cranberries Provides that tart burst of flavor.
  • 1 tablespoon Turbinado Sugar Adds a lovely crunchy texture for topping.

Equipment

  • Oven
  • Muffin Pan
  • Mixing bowls
  • Whisk
  • rubber spatula

Method
 

Step-by-Step Instructions for Panera Cranberry Orange Muffins
  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt.
  3. In a separate bowl, blend the melted salted butter, room temperature eggs, buttermilk, and orange zest.
  4. Gently fold the wet mixture into the dry ingredients using a rubber spatula.
  5. In a small bowl, toss the fresh or frozen cranberries in a tablespoon of flour and fold into the batter.
  6. Spoon the batter evenly into each muffin liner, filling them about three-quarters full and sprinkle with turbinado sugar.
  7. Bake your muffins in the preheated oven for 22-25 minutes, until golden brown.
  8. Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Pair these muffins with a cup of coffee or tea for a perfect breakfast. Enjoy by reheating if stored.

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