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.
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:
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
- Rubber Spatula – a must for any home baker! Perfect for scrapping batter out of the mixing bowl.
- Non-stick Muffin Tin – just one of those pans you need!
- White Paper Liners – a good basic muffin or cupcake liner to have on hand
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
- 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
- Fresh cranberries – or substitute frozen/dried cranberries
If you like these bakery style muffins, you’ll love…
Rich Chocolate Espresso Muffins
Easy Copycat Panera Bread Pumpkin Streusel Muffins
One-Bowl Chocolate Chunk Banana 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 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 mixing bowl combine the oil, sugar, eggs, milk, vanilla, almond extract, orange juice, and orange zest. 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 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.
- 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!
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
Ingredients
- 1/2 cup Vegetable Oil
- 3/4 cup Granulated Sugar
- 2 Eggs, room temperature
- 1 tbsp Vanilla Extract
- 1 tsp Almond Extract
- 3/4 cup Milk, a non-dairy substitute will work
- 1/4 cup Fresh squeezed orange juice
- 2 tbsp Orange zest
- 2 cups Flour
- 1/2 tsp Baking soda
- 1 1/2 tsps Baking powder
- 1/2 tsp Salt
- 8 oz. Fresh cranberries, could use frozen
Instructions
- Preheat oven to 350 degrees F, grease or line a muffin tin, set aside.
- In a large mixing bowl combine the oil, sugar, eggs, milk, vanilla, almond extract, orange juice, and orange zest. 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 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.
- 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!
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.
Or try these other copycat recipes:
Copycat Starbucks Peppermint Hot Chocolate
Copycat Panera Mexican Style Street Corn Chowder
Easy Copycat Panera Bread Pumpkin Streusel Muffins