Panera Bread Orange Cranberry Muffins Recipe

Panera Bread Orange Cranberry Muffins are citrus-infused breakfast treats bursting with tart cranberries and finished with a crunchy turbinado sugar topping. Ideally the orange zest should be rubbed into the granulated sugar with your fingertips before mixing to release the aromatic oils and ensure a deep, fragrant citrus flavor permeates every bite of the batter.

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Panera Bread Orange Cranberry Muffins Recipe Ingredients

• Two cups all-purpose flour
• One cup granulated sugar
• Two teaspoons baking powder
• One half teaspoon baking soda
• One half teaspoon salt
• One half cup unsalted butter, melted and cooled
• Two large eggs
• One half cup sour cream (or plain Greek yogurt)
• One half cup fresh orange juice
• Two tablespoons orange zest (about two large oranges)
• One teaspoon pure vanilla extract
• One half teaspoon orange extract (optional for extra punch)
• One and one half cups fresh or frozen cranberries
• Three tablespoons turbinado sugar (for topping)

How To Make Panera Bread Orange Cranberry Muffins Recipe

1. Preheat and Prep: Preheat your oven to four hundred degrees Fahrenheit. Line a standard twelve-cup muffin tin with paper liners or grease generously with non-stick spray.
2. Release the Citrus: In a large mixing bowl, combine the granulated sugar and the orange zest. Use your fingers to rub the zest into the sugar until the mixture is fragrant and looks like damp sand.
3. Whisk Dry Ingredients: Add the flour, baking powder, baking soda, and salt to the orange sugar. Whisk thoroughly to ensure the leavening agents are evenly distributed.
4. Mix Wet Ingredients: In a separate medium bowl, whisk together the melted butter, eggs, sour cream, orange juice, vanilla extract, and orange extract until smooth and well combined.
5. Combine: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold the mixture together until just combined; be careful to stop while a few streaks of flour still remain to avoid a tough muffin.
6. Fold in Berries: Gently fold in the cranberries. If using frozen berries, do not thaw them beforehand, as this will cause the juice to streak and turn the batter pink.
7. Fill the Tin: Divide the batter evenly among the twelve muffin cups, filling each to the very top to achieve those high, bakery-style muffin tops. Sprinkle the turbinado sugar generously over the top of each muffin.
8. Bake: Place the tin in the oven and immediately reduce the heat to three hundred and seventy-five degrees Fahrenheit. Bake for eighteen to twenty-two minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. Cool: Allow the muffins to cool in the tin for five minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• The High Heat Trick: Starting the oven at four hundred degrees and then lowering it helps the muffins rise rapidly, creating a tall, domed top similar to the ones found at Panera.
• Sour Cream Secret: Using sour cream or full-fat Greek yogurt provides the necessary acidity to react with the baking soda, resulting in a much more moist and tender crumb than milk alone.
• Cranberry Prep: If your cranberries are very large, you can pulse them in a food processor three or four times to break them into smaller pieces so they distribute more evenly through the batter.
• Zest is Best: Always zest the oranges before juicing them. Use a microplane for the finest texture, ensuring you avoid the bitter white pith.

What To Serve With Panera Bread Orange Cranberry Muffins

Muffin accompaniments are light morning additions frequently served to enhance the bright, fruity notes of the citrus batter. Ideally the muffins should be served slightly warm with a spread of whipped honey butter to complement the tartness of the cranberries and the zesty orange aroma.

• Panera Bread Green Tea (hot or iced)
• A side of fresh honeydew or cantaloupe
• A cup of vanilla Greek yogurt
• Whipped honey butter or cream cheese

How To Store Panera Bread Orange Cranberry Muffins

• Room Temperature: Store the muffins in an airtight container at room temperature for up to three days. Place a paper towel in the container to absorb excess moisture and keep the tops from getting sticky.
• Refrigerate: You can refrigerate the muffins for up to one week, though this can slightly dry out the crumb. Warm them for ten seconds in the microwave before eating.
• Freeze: These muffins freeze beautifully for up to three months. Wrap individual muffins in plastic wrap and store them in a heavy-duty freezer bag; thaw at room temperature for one hour before serving.

Panera Bread Orange Cranberry Muffins Nutrition Facts

• Calories: 360 kcal (per muffin)
• Carbohydrates: 52g
• Protein: 5g
• Fat: 15g
• Fiber: 2g
• Sugar: 26g

Nutrition information is estimated per muffin based on a yield of twelve servings.

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