Panera Bread Cranberry Orange Muffin – Copycat Recipe
Delight in the flavors of these delightful Cranberry Orange Muffins, reminiscent of the famous Panera Bread treat! Moist, tangy, and bursting with citrus flavor, these muffins are perfect for breakfast or as a snack. Easy to make and sure to impress your friends and family!
Recipe Details
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| Servings | 12 muffins |
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup orange juice
- 1 tablespoon grated orange zest
- 1 cup fresh or frozen cranberries
- 1/2 cup powdered sugar (for glaze)
- 1-2 tablespoons orange juice (for glaze)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the melted butter, eggs, orange juice, and grated orange zest.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the cranberries gently.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool for a few minutes in the pan before transferring to a wire rack.
- For the glaze, mix powdered sugar with orange juice until smooth and drizzle over cooled muffins.
Nutrition Information
| Calories | 200 calories |
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| Fat | 9g fat |
| Carbohydrates | 30g carbohydrates |
| Protein | 3g protein |
Handy Tips
- For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
- Make sure not to overmix the batter; stop as soon as the ingredients are combined for a light muffin.
Ingredient Swaps
- Gluten-Free Flour: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Butter Substitute: Use coconut oil or a dairy-free butter for a dairy-free version.
