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:
- 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
Copycat Panera Bread Lemon Drop Cookie Recipe
Copycat Zoe’s Kitchen Pasta Salad 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.