Panera Cranberry Orange Muffins (Print Version)
# Ingredients:
01 -
1/2 cup vegetable or canola oil, plus more for the pan
02 -
3/4 cup granulated sugar
03 -
2 large eggs at room temperature
04 -
1/2 cup buttermilk
05 -
1/4 cup orange juice
06 -
1 teaspoon vanilla extract
07 -
3/4 teaspoon kosher salt (such as Diamond Crystal. If using Morton's, use half.)
08 -
2 teaspoons finely grated orange zest
09 -
2 teaspoons baking powder
10 -
1/2 teaspoon baking soda
11 -
2 cups all-purpose flour
12 -
1 1/2 cups fresh or frozen cranberries
→ For the Glaze (optional)
13 -
1 1/2 cups powdered sugar
14 -
2-3 tablespoons orange juice
15 -
Dash of vanilla extract
16 -
1 teaspoon finely grated orange zest
17 -
Pinch of salt
# Instructions:
01 -
Heat oven to 425 degrees with a rack set in the upper third. Generously oil a 12-cup muffin pan or line with paper liners.
02 -
To a large bowl, add the granulated sugar, eggs, and oil. Whisk until well combined.
03 -
Add the buttermilk, orange juice, vanilla extract, salt, and orange zest. Whisk until well combined.
04 -
Whisk in the baking powder and baking soda, then use a flexible spatula to fold in the flour and cranberries.
05 -
Divide the mixture evenly among the 12 wells in the muffin pan.
06 -
Bake at 425 degrees for 6 to 9 minutes. Without opening the oven door, check if the muffins have risen about 1/4 to 1/2 inch above the paper. If so, reduce oven heat to 350 degrees.
07 -
Bake an additional 6 to 10 minutes or until a toothpick inserted comes out barely clean. If using frozen cranberries, bake up to 35 minutes, as needed.
08 -
Remove from oven and let cool in the pan for 1 to 2 minutes. Then remove muffins from the pan and place on a wire rack to prevent the sides and bottom from becoming soggy.
09 -
In a medium bowl, whisk together the powdered sugar, 2 tablespoons orange juice, orange zest, a dash of vanilla, and a pinch of salt until smooth. Adjust with more orange juice as needed to achieve honey-like consistency.
10 -
Glaze the cooled muffins and let the glaze set for 15 minutes before serving. Store glazed or unglazed muffins in an airtight container for up to 1 month.
# Notes:
01 -
If using frozen cranberries, extend bake time to ensure thorough cooking. Muffins can be made as quick bread; see additional notes for details.