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Breakfast Recipes / Muffins & Scones

Copycat Panera Cranberry Orange Muffins

These copycat Panera cranberry orange muffins are light and airy, studded with chewy cranberries and orange zest. An easy one-bowl recipe, these muffins come together quickly and require just a few simple ingredients. Use either dried or fresh cranberries, I prefer dried for a chewy texture. These are also freezer friendly, so make an extra batch for a delicious breakfast! Perfect for cranberry season.

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Highlights of the orange cranberry muffins:

  • Light & airy
  • Chewy tart & juicy cranberries
  • Bright orange zest and juice
  • One-bowl recipe
  • Freezer friendly
  • Family favorite
  • Perfect for on the go
  • Basic ingredients

This is a great recipe for on the go snacks!

Favorite Kitchen Tools I used for this copycat recipe:

Quick steps for the easy muffin recipe:

  • Whisk together oil and sugar
  • Add in eggs and extracts
  • Whisk in milk, orange peel, and zest
  • Mix in dry ingredients
  • Fold in cranberries
  • Scoop into a muffin tin
  • Bake
  • Enjoy!

This muffin batter comes together quickly in just one bowl

Grocery store list & substitutions for the bakery muffins:

  • Granulated sugar
  • Dark brown sugar
  • Vegetable oil
  • Large whole eggs
  • Vanilla extract
  • Almond extract
  • Fresh squeezed orange juice
  • Fresh orange zest
  • Almond milk – or substitute whole milk or other non-dairy milks
  • All-purpose flour – or substitute wheat flour
  • Kosher salt
  • Baking soda
  • Baking powder
  • Dried cranberries – or substitute fresh cranberries

If you like these bakery style muffins, you’ll love…

Strawberry Streusel Muffins

Chocolate Chip Muffins

Bakery Style Blueberry Muffins

Lemon Poppy Seed Streusel Muffins

Fold in fresh cranberries or dried cranberries, extra cranberries can be sprinkled on top of the muffins if desired.

Can I substitute dried cranberries for fresh in muffins?

Yes! Using dried cranberries gives a chewier texture but the same sweet, tart cranberry flavor. Dried cranberries can also be easier to find year round.

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.

fresh orange juice and zest

Fresh orange juice and zest add loads of flavor to these Panera muffins!

Instructions for the cranberry orange muffins recipe:

  • Preheat oven to 350 degrees F, grease or line a muffin tin, set aside.
  • In a large bowl combine the oil, sugars, eggs, milk, vanilla and almond extract. Whisk well until combined.
  • In a separate bowl combine flour, baking powder, baking soda, and salt, stir to combine. Add the dry ingredients into the wet ingredients and fold in until completely incorporated.
  • Gently fold in the dried cranberries. Using a portion scoop or a measuring spoon, spoon batter evenly between the prepared muffin cups.
  • Bake at 350 for 28-32 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool slightly before enjoying!

*You can make these in jumbo muffin cups or in a standard muffin pan

This Panera bread copycat recipe is so easy and is done in minutes! These make a great breakfast or the perfect treat for holiday season.

Copycat Panera Orange Cranberry Muffins

No ratings yet
Course: Breakfast, Dessert
Keyword: Bakery Style, Copycat Recipe, Cranberry Orange, Muffins
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12 muffins
Calories: 315kcal
Author: The Hearty Life
Cost: $
Print Recipe Pin Recipe

Ingredients: 

  • 1/2 cup Vegetable Oil
  • 1 cup Brown Sugar
  • 1/2 cup White Sugar
  • 2 Eggs, room temperature
  • 1 tbsp Vanilla Extract
  • 1 tsp Almond Extract
  • 1/2 cup Milk, a non-dairy substitute will work
  • 1/4 cup Fresh squeezed orange juice
  • 2 tbsp Orange zest
  • 2 1/2 cups Flour
  • 2 tsps Baking soda
  • 2 tsps Baking powder
  • 1 tsp Salt
  • 8 oz. Dried cranberries

Instructions:

  • Preheat oven to 350 degrees F, grease or line a muffin tin, set aside.
  • In a large mixing bowl combine the oil, sugars, eggs, milk, vanilla and almond extract. Whisk well until combined.
  • 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.
  • Gently fold in the dried cranberries. Using a portion scoop or a measuring spoon divide the batter evenly between the prepared muffin cups.
  • Bake at 350 for 28-32 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool slightly before enjoying!

Nutrition:

Serving: 1 muffin | Calories: 315 kcal | Carbohydrates: 51 g | Protein: 4 g | Fat: 11 g | Saturated Fat: 2 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 29 mg | Sodium: 469 mg | Potassium: 107 mg | Fiber: 1 g | Sugar: 30 g | Vitamin A: 78 IU | Vitamin C: 2 mg | Calcium: 83 mg | Iron: 2 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Or try these other copycat recipes:

Copycat Starbucks Cinnamon Dolce Syrup Recipe

Simple Vanilla Coffee Syrup Recipe

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.

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