My wife asked me to try and make the Cranberry Orange Muffins she gets at Panera and this is what I came up with.
I typically would call this a copycat recipe but I took more liberties than I usually do and didn’t think it was right to label this recipe a Panera copycat recipe. Nothing wrong with these cranberry orange muffins at all, just not a true copycat recipe.
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Ingredient Substitution
To make a turbinado sugar substitute: Blend half brown sugar and half white sugar to replace the full amount of turbinado sugar.
For one, I used a regular muffin pan instead of the jumbo kind Panera uses. I used dried cranberries while Panera uses fresh cranberries so I am told. I know it doesn’t sound like much but to me it is.
Buttermilk Substitution
If you don’t have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes. Since this recipe calls for 1/2 cup you will need to adjust accordingly.
Another option is to use a cultured buttermilk blend. All you need to do is add water. I was very skeptical at first but in a pinch it works great!
These muffins tend to bake pretty quickly so I suggest you start checking for doneness around the 18-20 minute mark. If a toothpick comes out clean then you know you can safely pull it from the oven.
As you all know I pride myself on publishing recipes that use simple ingredients and realize that the Turbinado may not be considered a simple ingredient that everyone has on hand but do yourself a favor a get yourself a small bag. You won’t regret it.
Gather your Ingredients
You will need the following ingredients to make this Cranberry Orange Muffins recipe (see recipe card for quantities): All Purpose Flour, Cornstarch, Baking Powder, Baking Soda, Salt, Vegetable Oil, White Sugar, Eggs, Vanilla Extract, Buttermilk, Orange Zest, Dried Cranberries and Turbinado Sugar.
How to Make Cranberry Orange Muffins
- Preheat oven to 375°F. Line a muffin pan with paper liners. Set aside.
- In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, mix together the oil and sugar until well combined. Mix in the eggs one at a time then mix in the vanilla extract.
- Alternate adding the flour mixture and the buttermilk to the large mixing bowl with the oil and sugar mixing after each addition.
- Fold in the fresh orange zest and dried cranberries. Fill each muffin liner with the batter. Sprinkle the turbinado sugar on top of each muffin.
- Bake the muffins for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Let the muffins cool slightly, then move the muffins to a wire rack to cool completely.
Cranberry Orange Muffins
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Ingredients
- 1 ½ Cups All Purpose Flour
- 1 Tbsp Cornstarch
- 1 ½ Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Salt
- ½ Cup Vegetable Oil
- ⅔ Cup White Sugar
- 2 large Eggs
- 1 Tsp Vanilla Extract
- ½ Cup Buttermilk
- 2 Tsp Orange Zest
- 1 ½ Cups Dried Cranberries, divided
- 2 Tbsp Turbinado Sugar
Instructions
- Preheat oven to 375°F. Line a muffin pan with paper liners. Set aside.
- In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined.1 1/2 Cups All Purpose Flour, 1 Tbsp Cornstarch, 1 1/2 Tsp Baking Powder, 1/2 Tsp Baking Soda, 1/2 Tsp Salt
- In a large mixing bowl, mix together the oil and sugar until well combined. Mix in the eggs one at a time then mix in the vanilla extract.1/2 Cup Vegetable Oil, 2/3 Cup White Sugar, 2 large Eggs, 1 Tsp Vanilla Extract
- Alternate adding the flour mixture and the buttermilk to the large mixing bowl with the oil and sugar mixing after each addition.1/2 Cup Buttermilk
- Fold in the fresh orange zest and dried cranberries. Fill each muffin liner with the batter. Sprinkle the turbinado sugar on top of each muffin.2 Tsp Orange Zest, 1 1/2 Cups Dried Cranberries, 2 Tbsp Turbinado Sugar
- Bake the muffins for 20-25 minutes or until golden brown and toothpick comes out clean.
- Let the muffins cool slightly, then move the muffins to a wire rack to cool completely.
Notes
Made these today. Wonderful…Cranberry/orange anything is my favorite and these hit the mark. Thanks!!
These muffins are very moist. I love cranberries in any form and I love oranges, so this recipe was a no brainer. Even on the second day they were still very moist.