Quick & Simple Copycat Panera Cranberry Orange Muffins
Light, airy bakery style muffins loaded with orange juice, zest, and studded with tart fresh cranberries. The muffins are pretty dang similar to the Panera version, made with oil, the batter comes together quickly in minutes!
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
*Almond extract is optional in this recipe, add it if desired.
*Fresh cranberries work best for this recipe. Leave them whole or chop smaller if desired.
*Top with extra cranberries before baking if desired so the tops have cranberries as well.
*For a crunchy topping sprinkle sugar in the raw or turbinado sugar over muffins before baking.
Nutrition
Serving: 1muffinCalories: 315kcalCarbohydrates: 51gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 29mgSodium: 469mgPotassium: 107mgFiber: 1gSugar: 30gVitamin A: 78IUVitamin C: 2mgCalcium: 83mgIron: 2mg