These quick and simple copycat Panera cranberry orange muffins are light and airy, studded with fresh cranberries and orange zest. An easy recipe, these muffins come together quickly and require just a few simple ingredients. These are also freezer friendly, so make an extra batch for a delicious breakfast or on the go snack!
It can be hard to exactly replicate a restaurant recipe as we are not using the same commercial equipment and ingredient’s. But these Panera Bread muffins are pretty close to the real thing! Try my other Muffin Recipes or Quick Bread Recipes for more easy baked goods!
You might also like these Panera Bread Pumpkin Streusel Muffins or Panera Lemon Drop Cookies!
Highlights of The Cranberry Orange Muffins
- Citrus flavor: These muffins have a tangy combination of orange zest and juice, adding a bright, citrusy flavor that perfectly complements the sweet-tart cranberries.
- Soft & Fluffy Texture: With a light and tender crumb, these muffins are moist and soft, thanks to a mix of milk and oil, making each bite melt in your mouth.
- Easy to Make: This recipe is simple, using pantry staples like flour, sugar, and baking powder, with just a few fresh ingredients like oranges and cranberries.
- Make-Ahead Friendly: The muffins freeze well, so you can bake them ahead of time and enjoy them for days or make an extra batch!
- Perfect for Holiday Seasons: Cranberry and orange are a classic holiday flavor combination, making these muffins ideal for fall and winter gatherings.
Easy Copycat Recipe
With beautiful color from the cranberries and a sweet orange flavor, these muffins make an holiday or weekend breakfast table pop! Fresh orange juice and zest add the perfect tart, tangy flavor that pairs great with the sweet batter.
When you bake fresh cranberries, they soften just perfectly and still have a bit of tartness. The juice turns into more of a syrup and swirls throughout the muffins. Serve these warm with a slather of softened butter and a drizzle of honey for the perfect bit! Make a delicious batch of Panera cranberry muffins for your next gathering!
Ingredient List & Substitutions
These muffins use simple ingredients, see below for ingredient substitutes if there are any as well as special notes:
- Vegetable oil: substitute canola oil, soybean oil, or avocado oil. Melted butter could be used in a pinch but may slightly change the texture of the muffins.
- Granulated white sugar: I do not recommend swapping any other type of sugar for this recipe. Other sugars can impact the batter differently and change how the muffin bakes and rises.
- Whole eggs: I like fresh pasture raised farm eggs if available, but any kind will work for this muffin. Let your eggs come to room temperature for this recipe, this helps the eggs incorporate better.
- Pure vanilla extract: use homemade or store-bought vanilla extract.
- Almond extract: this adds the perfect additional touch of flavor, this is optional.
- Baking powder: make sure your baking powder is fresh and not expired, after a couple months it will start to lose it’s potency.
- Baking soda: make sure your baking soda is fresh and not expired, after a couple months it will start to lose it’s potency.
- All-purpose flour: no substitution here, other types of flour will change the texture and affect baking differently.
- Milk: whole milk, 2% milk, half & half, or a non-dairy milk like almond or oat milk can all work. Buttermilk can also be used to add additional flavor.
- Oranges: fresh orange zest and juice are a must in this recipe. You just need 1 or 2 fresh oranges depending on their size.
- Whole cranberries: I think fresh cranberries work better than dried, they create more light and airy texture. Dried cranberries can clump together and weigh down the batter.
How to Make The Cranberry Orange Muffins
Let’s talk a little about how to make the Copycat Panera Cranberry Orange Muffins (The printable instructions are in the recipe card below.)
Quick overview:
- Combine oil, eggs, extracts, orange juice, and zest.
- Add in sugar and whisk to combine.
- Mix in dry ingredients until lump free. Stir in milk.
- Fold in the fresh cranberries and transfer to a prepared muffin tin.
- Bake and enjoy.
- Preheat oven to 350 degrees F, grease or line a standard muffin tin, set aside.
- In a large mixing bowl combine the oil, eggs, vanilla, orange juice, and orange zest. Whisk well until combined. Mix in the granulated sugar. *Add in almond extract at this point if desired.
- In a small mixing bowl combine the flour, baking powder, baking soda, and salt, stir to combine. Add the dry ingredients into the wet and fold in until completely incorporated. Mix in the milk.
Gently fold in the fresh cranberries. Using a portion scoop or a measuring spoon divide the batter evenly between the prepared muffin cups, each cup should be about 3/4 full. If desired, sprinkle muffins with sugar in the raw or turbinado sugar before baking for a crunchy topping.
5. Bake at 350 for 23-25 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool slightly before enjoying!
Favorite Kitchen Tools I Use For This Recipe
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
- Non-stick Muffin Tin – this recipe uses a standard muffin tin and this one is my favorite. I have had my pan for years and it’s still in great condition!
- White Paper Liners – a good basic muffin or cupcake liner to have on hand, I like the white as they work for any occasion or event.
Storage and Reheating
These muffins can easily be stored or kept in the freezer. If you made a batch and want to keep them fresh, place them in an airtight container and store in the fridge for 2-3 days. Let them come to room temperature before serving. If storing in the freezer, allow them to cool completely and transfer to a large freezer bag – store for 3-4 months in the freezer.
The muffins are best enjoyed at room temperature or served warm. To reheat, pop them in the oven for 20-30 second or heat a batch in the oven at 200 degrees F until warmed through.
More Drool-Worthy Muffin Recipes
If you like these fresh homemade muffins, you’ll love these other recipes for weekend brunch, work potlucks, or as a thoughtful housewarming gift.
Recipe FAQs
Can I substitute dried cranberries for fresh in muffins?
Yes. I recommend fresh cranberries for their vibrant color and texture but in a pinch or if not in season, dried cranberries can be used. If using dried cranberries, reduce amount to 4 oz. – dried cranberries can weigh down the batter and are much sweeter than fresh.
Can I freeze my leftover cranberry orange muffins?
Absolutely, any extra muffins can be stored in an airtight container and kept in the freezer for 3-4 months. Simply remove as desired and let thaw at room temperature or pop in the microwave for 20-30 seconds.
Is oil or butter better for muffins?
I prefer to use oil as it distributes easier than butter. It also yields a lighter, more airy texture. Oil is also better absorbed creating a non-greasy final product.
Does Panera Bread still sell cranberry orange muffins?
No, they no longer carry these muffins in store. Which is why they are wonderful to be able to make at home!
Quick & Simple Copycat Panera Cranberry Orange Muffins
Equipment
Ingredients
- 1/2 cup Vegetable Oil
- 2 whole Eggs, room temperature
- 1 tbsp Vanilla Extract
- 1 tsp Almond extract, optional
- 1/4 cup Fresh squeezed orange juice , about 2 oranges
- 2 tbsp Orange zest
- 3/4 cup Granulated Sugar
- 2 cups All-purpose flour
- 1/2 tsp Baking soda
- 1 1/2 tsps Baking powder
- 1/2 tsp Salt
- 3/4 cup Buttermilk or milk , a non-dairy substitute will work
- 8 oz. Whole fresh cranberries, left whole or roughly chopped
Instructions
- Preheat oven to 350 degrees F, grease or line a standard muffin tin, set aside.
- In a large mixing bowl combine the oil, eggs, vanilla extract, almond extract if adding, orange juice, and orange zest. Whisk well until combined. Mix in the granulated sugar.1/2 cup Vegetable Oil, 2 whole Eggs, 1 tbsp Vanilla Extract, 1 tsp Almond extract, 1/4 cup Fresh squeezed orange juice , 2 tbsp Orange zest, 3/4 cup Granulated Sugar
- In a small mixing bowl combine the flour, baking powder, baking soda, and salt, stir to combine. Add the dry ingredients into the wet and fold in until completely incorporated. Mix in the milk.2 cups All-purpose flour, 1/2 tsp Baking soda, 1 1/2 tsps Baking powder, 1/2 tsp Salt, 3/4 cup Buttermilk or milk
- Gently fold in the fresh cranberries. Using a portion scoop or a measuring spoon divide the batter evenly between the prepared muffin cups, each cup should be about 3/4 full.8 oz. Whole fresh cranberries
- Bake at 350 for 23-25 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool before enjoying!
Notes
Nutrition
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Where is the almond extract in the recipe?
Hi there, the almond extract is optional in the recipe. Add in 1 tsp to the batter when adding in the vanilla extract if using. Thanks!
So glad to find your Orange Muffin recipe, but what can be substituted for the Cranberries….?
You have some great recipes on here…..thank you….
Thank you, Monnita! Glad you are here. You could substitute fresh blueberries or fresh cherries, even raspberries/strawberries.