PANERA CRANBERRY ORANGE MUFFINS

Cranberry and orange are two of my favorite flavors, and these delicious copycat muffins from Panera truly highlight this delightful combination. Bake up a batch of these Panera cranberry orange muffins, and your whole family will love their soft texture and delightful taste!

INGREDIENTS

  • 2 ½ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup light olive oil or vegetable oil
  • 1 ¼ cups granulated sugar
  • 2 large eggs
  • ½ cup whole milk
  • ¼ cup orange juice
  • 1 tablespoon orange zest
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh or frozen cranberries
  • 1 tablespoon turbinado sugar

INSTRUCTIONS

  • Preheat the Oven: Preheat your oven to 400°F (200°C) and line a jumbo muffin pan with liners or squares of baking parchment.
  • Combine Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well mixed.
  • Mix Wet Ingredients: In another bowl, whisk together the oil, sugar, eggs, milk, orange juice, and vanilla extract until fully combined.
  • Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined to form a batter.
  • Add Zest and Cranberries: Gently fold in the orange zest and cranberries until evenly distributed.
  • Fill Muffin Liners: Scoop ½ cup of batter into each jumbo muffin liner and sprinkle a pinch of turbinado sugar on top.
  • Bake: Bake at 400°F for 5 minutes, then reduce the temperature to 350°F and continue baking for an additional 15 minutes. The muffins are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  • Cool: Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

VIDEO

NOTES

  • Accurate Measurements: Measure your ingredients precisely, especially the flour and leavening agents. Using a kitchen scale instead of measuring cups can significantly improve accuracy.
  • Avoid Overmixing: Be cautious not to overmix the batter, as this can lead to tough muffins.
  • Cranberry Preparation: Rinse and drain fresh or frozen cranberries thoroughly before adding them to the batter. There’s no need to defrost frozen berries before using.
  • Oven Calibration: Check your oven’s temperature with an oven thermometer to ensure it’s baking at the correct heat.

NUTRITION INFORMATION

  • Serving Size: 1 muffin
  • Calories: 389 kcal (19% of Daily Value)
  • Carbohydrates: 61 g (20% of Daily Value)
  • Protein: 6 g (12% of Daily Value)
  • Fat: 14 g (22% of Daily Value)
    • Saturated Fat: 3 g (19% of Daily Value)
    • Polyunsaturated Fat: 7 g
    • Monounsaturated Fat: 3 g
    • Trans Fat: 1 g
  • Cholesterol: 43 mg (14% of Daily Value)
  • Sodium: 552 mg (24% of Daily Value)
  • Potassium: 102 mg (3% of Daily Value)
  • Fiber: 2 g (8% of Daily Value)
  • Sugar: 31 g (34% of Daily Value)
  • Vitamin A: 109 IU (2% of Daily Value)
  • Vitamin C: 7 mg (8% of Daily Value)
  • Calcium: 110 mg (11% of Daily Value)
  • Iron: 2 mg (11% of Daily Value)