Cranberry Orange Muffins, easy from scratch jumbo muffins recipe with fresh cranberries, orange zest, and buttermilk! These copycat Panera Cranberry Orange Muffins are the best and can be made into mini or regular size as well.
These copycat Panera Cranberry Orange Muffins are the best for holiday brunches, gifts, and just for snacking. After my popular copycat Panera Pumpkin Muffins, I knew I wanted to give the cranberry and orange muffins a try. And they didn’t disappoint!
We are big Panera fans here as I’ve mentioned before. If you are too, you might like these other copycat recipes including Kitchen Sink Cookies, Broccoli Cheddar Soup, White Cheddar Mac and Cheese, and Pumpkin Muffins.
I love orange and cranberry together like my Orange Cider Cranberry Sauce. And also in these delicious White Chocolate and Cranberry Cookies that also have a little orange!
These jumbo Cranberry Orange Muffins are full of fresh cranberries, fresh orange zest, and buttermilk. Topped with a little turbinado sugar which gives these muffins a nice crunch just like you get from a bakery.
If cranberry isn’t quite your thing I have a lot of other muffin recipes like my Chocolate Chip Banana Bread Muffins and Blueberry Muffin Tops.
So these are very similar to the ones you get at Panera. Not EXACTLY the same, but really close. Regardless, they are delicious!
How to Make Cranberry Orange Muffins
(For the full recipe card, ingredient list, and print option scroll to the bottom of this post.)
So I checked out the ingredient list for the Panera Cranberry Orange Muffins and tried to keep them as similar as possible. Since they don’t list the exact amounts (obviously) I had to guess a bit but think these muffins turned out great.
To get started, preheat your oven. Line a jumbo muffin pan with jumbo paper liners. I love making these in a jumbo muffin pan with jumbo paper liners but you can make them any size. More on that a little further down.
In a medium bowl mix together the dry ingredients including the flour, cornstarch, baking powder, baking soda, and salt.
In a different mixing bowl, mix together the oil and sugar, then the eggs and vanilla.
Alternate adding the flour mixture and buttermilk to the mixing bowl with the oil and sugar. Then stir in the fresh orange zest and cranberries.
You can toss your cranberries in a little flour if you’d like before adding them to the batter to help them a little from sinking in your muffin batter. Totally optional though.
Spoon the muffin batter into the paper liners in the muffin pan. Then press the remaining cranberries about halfway down into the top of the muffin batter.
That way when the muffins come out of the oven you’ll see some of the cranberries right on top!
The Cranberry Orange muffins I got from Panera only seemed to have cranberries on top but the photos of them on the Panera website have the berries throughout the muffin batter so not sure what they do at various locations.
You can just mix all the cranberries in the batter (none on top) if you prefer or you can also just put cranberries on top (none in the batter). I did a little of both.
If you put the cranberries ONLY at the top of your muffins, you may not have enough batter to fill all 6 liners though and will probably need less than the 1 1/2 cups of cranberries listed in the recipe.
Sprinkle the turbinado sugar on top of the muffin batter and cranberries.
Carefully place the muffins in the middle of your oven and bake at 375 degrees F for about 25-30 minutes.
Although I’d start checking on the muffins at about 20 minutes just to be sure! You’ll know they are done when they are golden brown around the edges and a toothpick inserted into the middle comes out clean.
Cool the muffins for a few minutes then remove them from the pan and place on a cooling rack to finish cooling.
These Cranberry Orange Muffins are best the same day while that sugar topping is still crunchy!
Have questions?
Cranberry Orange Muffin FAQ
Please know that making ANY substitutes to the recipe can change your results quite a bit. Here are a few popular questions that may help you out:
Can I substitute butter for oil?
Yes, you can try substituting melted butter or creaming softened butter with the granulated sugar. Just know the texture of the muffin may be slightly different.
Can I substitute other fruit? Can I use frozen fruit?
Yes, you can substitute your favorite berry for the cranberries (such as blueberries) and your favorite citrus for the orange (such as lime or lemon). You can also use frozen berries. I just personally like using fresh cranberries when available.
How do you store muffins? Can I freeze muffins?
These muffins are best the same day as they are baked, however, if you have leftovers you can place them in a resealable plastic bag or airtight container and store at room temperature for about 2-3 days. You can also freeze the muffins but wrapping them tightly in foil, then place in freezer bags and freeze for about 2-3 months. However, please know the texture of the muffins will change and the crispy sugar topping with not be crispy generally after the first day.
Can I substitute granulated sugar for the turbinado sugar?
Yes, you can in theory, BUT the tops of the muffins will not have the same texture. Turbinado sugar is a large cut sugar and generally works better on the top of muffins to give that nice crunch like what you would get a bakery.
Can I make these muffins in a mini muffin pan? regular muffin pan?
Yes, you can definitely make these muffins in any shape pan you’d like but you will need to adjust the baking time. Since fresh cranberries can be rather large, if you’re making mini muffins you may want to chop the cranberries first. I’m guessing here, but think you would probably get about 24 mini muffins and about 12 regular size muffins with this recipe. I’d think the mini muffins would take about 8-15 minutes to bake and the regular size about 15-20 minutes. A lot will depend on how much you fill the muffin cups so be sure to check on them.
Can I make my own buttermilk? Can I substitute milk for buttermilk?
Yes for both, but just know the taste will vary a bit from using regular buttermilk. To make your own 1/2 cup of buttermilk, add about 1 1/2 teaspoons of vinegar, lemon juice, or even orange juice to a 1/2 cup of milk. Let it sit at room temperature for about 5-10 minutes.
Would love to hear what you think about these muffins in the comments! Or take a pic and post on social media with #SnappyGourmet so I can see.
Quick video to see these homemade muffins coming together…
Hope you enjoy these Jumbo Panera Copycat Cranberry Orange Muffins! Panera Copycat White Cheddar Mac and Cheese!
Cranberry Orange Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 Tablespoon cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 teaspoons fresh orange zest
- 1 1/2 cups fresh cranberries divided
- 2 Tablespoons turbinado sugar
Instructions
- Preheat oven to 375 degrees F. Line a jumbo muffin pan with 6 jumbo paper liners.
- In a medium mixing bowl whisk together the dry ingredients including 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.
- Alternate adding the flour mixture and the buttermilk to the large mixing bowl with the oil and sugar mixing after each addition.
- Stir in the fresh orange zest and 1 cup of the cranberries. Spoon the muffin batter into prepared pan. Press the remaining 1/2 cup of cranberries into tops of each muffin. Sprinkle turbinado sugar on top of the muffins.
- Bake muffins in the middle of your oven at 375 degrees F for about 25-30 minutes (but I’d suggest start checking on them at about 20 minutes) or until golden brown around edges and toothpick inserted into middle comes out clean. Cool slightly, then remove muffins from pan and place on wire rack to finish cooling.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Jenny Holmes says
The print function does not work.
Lisa Huff says
Hmmm I just checked it here and seems to be ok. Thanks for letting me know! If you’re still having trouble please shoot me an email.
Alison says
Can you substitute the 1/2 flour with with say Almond Flour and or coconut flour? These are my favorite, I literally could eat these daily, but regular flour. Ugh, but they are so good. Obviously the flavor will be different. I find that I love almond flour but it needs to be broken down with another to help with the taste. That is why I am asking if I combined all three, save on some of those carbs. Has anyone tried.
Lisa Huff says
You could try, but I would not advise. Coconut and almond flour are so different. I do have a blueberry almond flour muffin recipe on my site that you could substitute cranberries for BUT a totally different type of muffin. You could try a gluten-free flour blend that has a 1:1 substitute ratio. Or could also add more cranberries to the muffin mix so that you’re getting more berries and less batter per muffin.
Nancy says
Do you remember when Panera bread first opened and they had a small loaf cake that was cranberry orange? Is this the same but only as a muffin?
Can I make this as a loaf cake? If yes, what temperature and how long in the oven? Thank you
Lisa Huff says
Hmmm I do vaguely remember now that you mention it but don’t remember enough if it tastes the same. I haven’t tried it as a loaf but I bet you could. Can’t say for sure though.
Kelly says
Loved them but mine came out a bit dry. I did make in normal muffin tins and baked 20 minutes. Do you think I baked to long?
Lisa Huff says
Hmmm it’s possible that might be a tad long. Of course can vary by oven. I’d make sure you bake them in the middle of the oven and start checking them at like 15 minutes.
eleanor childers says
Made this today and really loved them. So easy to make and the directions are spot on. It always great when the directions are clear, especially when the size of the eggs are listed and what position to place your oven racks. Loved both this recipe and your pumpkin muffins!
Lisa Huff says
So happy to hear that! Thanks Eleanor!
KATHLEEN says
I was a bakery trainer for Panera. The muffins come in as premixed frozen batter already in the muffin liners. You are supposed to cut the muffin in half and put most of the cranberries in the middle, then top them with a few for color and turbinado sugar. Sometimes the bakers get too rushed or just don’t want to do it that way. That’s why the photo shows berries in the middle. That’s what they are supposed to look like.
Lisa Huff says
Very interesting, thanks Kathleen!
kathleen says
I tried filling my baking cups halfway, sticking them in my deep freezer for 10 minutes, then putting in the cranberries and topping with the rest of the batter. Worked like a charm, came out just like they did at panera!
Lisa Huff says
Great idea!
Carm says
Hi Kathleen do you remember the scones at Panera bread? The strawberry and I forgot the other one now cinnamon or orange? Anyway I tried making the strawberry scones but they were too wet and the icing wasn’t like there’s . Any tips on them or if you have a recipe that you would share? Any help would be helpful Thanks in advance
Sarah says
I live at 5,000 ft, would you recommend any adjustments?
Lisa Huff says
I’m sorry, I’m not very familiar with high altitude baking. But try this… https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Jennifer says
Yes you use more flour I believe♥️
Maria Kahane says
Hi
What can I substitute cornstarch with, ?
Just realized I don’t have and I’m in the middle of making them now?
Hope you can answer soon thanks
Lisa Huff says
I haven’t tried it, but probably ok with just a little extra flour.
Joni Skibbens says
I had cranberries in the freezer and was in the mood to bake something other than banana bread, so I thought I would try these. They are delicious! My whole family enjoyed them. I will keep these in mind during the holidays, and take to share at work.
Lisa Huff says
Thanks! So happy to hear you enjoyed the muffins!!
Steve says
Loved the orange zest, and the cranberry flavor really pops. I left off the turbinado sugar topping (because the package size and price are a bit much for something I rarely use). Losing the 2 tablespoons of turbinado left the muffins not quite sweet enough, so will bump the granulated sugar up to 3/4 cup next time. Also, I made 12 regular-size muffins, and Lisa’s guess at 15-20 minutes baking time was spot-on; mine took 18 minutes. Will definitely add to my recipe collection.
Lisa Huff says
Thanks, glad you enjoyed! The turbinado sugar definitely gives them more sweetness and crunch on top. Sometimes you can find small packages, or even just sprinkle a little granulated sugar on top if that helps. Thanks for leaving a comment!
Mary Ann Niemi says
Mary Ann , East to make and they taste delicious , My grandkids love them
Kelly Anthony says
These are the perfect muffin to serve during the holidays. Can’t wait to make these for my family!
Pam Greer says
Oh, I can’t wait to make these copycat muffins! I still have a few bags of cranberries in the freezer from last year, these will be perfect!
Mary Bostow says
Oh yum! My whole family would go crazy for these! Wow and wow, this is so delicious and it makes my mouth watering. Looks VERY tasty!
Joanna Stephens says
I love a good jumbo muffin, and these look so delicious. Can’t wait to try this recipe, but now I need to find a jumbo muffin tin.
Dannii says
We always make orange and cranberry muffins at Christmas time. So festive.