Panera Bread Muffin Tops Recipe

This Panera Bread Muffin Tops Recipe is a fluffy and bakery-style recipe, which calls for juicy fresh blueberries and a crunchy sugar topping. It’s the perfect homemade breakfast treat, ready in about 35 minutes.

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Panera Bread Muffin Tops Ingredients

For the Muffin Batter

2 cups (250g) all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
½ cup (120ml) milk (or buttermilk for tang)
1½ cups fresh or frozen blueberries (do not thaw if frozen)
1 tbsp all-purpose flour (to coat berries)

For the Topping

2 tbsp coarse sugar (turbinado or sparkling sugar)
1 tsp lemon zest (optional, for brightness)

How To Make Panera Bread Muffin Tops

Prep the oven and pans: Preheat your oven to 190°C (375°F). Line two large baking sheets with parchment paper or silicone baking mats. Unlike regular muffins, these are baked freely on sheets to create just the “top.”
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well aerated. Set aside.
Cream butter and sugar: In a large mixing bowl (or stand mixer), beat the softened butter and granulated sugar together on medium-high speed for about 2-3 minutes until the mixture is pale, light, and fluffy.
Add wet ingredients: Beat in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl to ensure everything is incorporated.
Combine the batter: With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk (starting and ending with flour). Mix only until just combined—do not overmix, or the tops will be tough.
Fold in the fruit: In a small bowl, toss the blueberries with the 1 tablespoon of flour (this stops them from sinking or bleeding). Gently fold the berries into the stiff batter using a rubber spatula.
Scoop and top: Use a large ice cream scoop (approx. ¼ cup capacity) to drop mounds of batter onto the prepared baking sheets, spacing them about 3 inches apart as they will spread. Sprinkle the tops generously with coarse sugar and lemon zest if using.
Bake the tops: Bake for 15–18 minutes, or until the edges are golden brown and the centers spring back when lightly touched.
Cool and serve: Let the muffin tops cool on the baking sheet for 5–10 minutes to set, then transfer them to a wire rack to cool completely.

Recipe Tips

How to prevent spreading: This batter is intentionally thicker than standard muffin batter to hold its shape on the baking sheet. If your kitchen is warm, chill the scooped batter on the trays for 10 minutes before baking to help them rise up rather than out.
How to get that bakery crunch: The secret to the Panera texture is the coarse sugar (turbinado/demerara) on top. Don’t skip this; standard granulated sugar will melt, but coarse sugar stays crunchy.
Fresh vs. Frozen berries: You can use either. If using frozen, do not thaw them beforehand, as this will turn your batter purple. Rinse them quickly in cold water and pat dry before tossing in flour.
How to make them uniform: Using a trigger-release ice cream scoop is the best way to get perfectly round, even-sized muffin tops that bake at the same rate.

What To Serve With Panera Bread Muffin Tops

These sweet treats are ideal for a grab-and-go breakfast or a relaxed brunch.

Hot Coffee: A dark roast cuts through the sweetness.
Greek Yogurt Parfait: Adds protein to balance the carbs.
Fresh Fruit Salad: A light side to complement the muffin.
Scrambled Eggs: For a savory contrast to the sweet top.

How To Store Panera Bread Muffin Tops

Store: Keep cooled muffin tops in a single layer in an airtight container at room temperature. They will stay fresh for up to 3 days. Line the container with a paper towel to absorb excess moisture.
Freeze: These freeze beautifully. Wrap each muffin top tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 15 seconds.

Panera Bread Muffin Tops Nutrition Facts

Calories: 380kcal
Protein: 5g
Carbohydrates: 54g
Fat: 16g
Saturates: 9g
Sugar: 32g
Salt: 0.4g

Nutrition information is estimated per muffin top (based on 8 servings) and may vary based on ingredients and cooking methods used.

FAQs

Can I make these in a muffin tin?

You can, but they won’t be “muffin tops.” If you use a standard tin, you will get standard muffins. To replicate the wide, flat, crispy-edged texture of a muffin top, you must bake them on a baking sheet or use a designated shallow “muffin top pan.”

Can I use other flavors?

Yes! This base recipe is very versatile. You can swap the blueberries for chocolate chips (Panera’s other classic), cranberries and orange zest, or even pumpkin purée (reduce the milk slightly if adding wet purée).

Why are my muffin tops flat?

This usually happens if the butter was melted instead of softened, or if the batter was overmixed. Overmixing knocks out the air bubbles created by the baking powder, leading to a dense, flat cookie rather than a fluffy muffin top.