Description
Bakery-style Panera cranberry orange muffins with tart cranberries, fresh orange zest, and a soft tender crumb. These easy homemade muffins are perfect for breakfast, brunch, or a sweet snack.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs, room temperature
1 cup plain yogurt (Greek yogurt or sour cream may be substituted)
½ cup vegetable oil (or melted butter)
Zest from 2 medium oranges
¼ cup fresh orange juice
1½ cups fresh cranberries (or frozen; dried cranberries soaked in orange juice also work)
1 teaspoon vanilla extract
Optional: coarse sugar, for topping
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Zest the oranges directly into the dry ingredients and mix to distribute evenly.
In a separate bowl, whisk together eggs, yogurt, oil, vanilla extract, and orange juice until smooth.
Add wet ingredients to dry ingredients and gently fold until just combined—do not overmix.
Fold in cranberries carefully.
Divide batter evenly among muffin cups, filling each about ¾ full.
Sprinkle tops with coarse sugar if desired.
Bake for 20–24 minutes, until muffins are domed, golden, and a toothpick inserted comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Room-temperature eggs and yogurt help create a smooth batter.
If using frozen cranberries, add them straight from the freezer.
Avoid overmixing to keep the muffins light and tender.
For gluten-free muffins, substitute a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
