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one panera copycat cranberry and orange muffins topped with brown sugar streusel and white glaze

Panera Copycat Cranberry Orange Muffins Recipe

This Panera copycat cranberry orange muffins recipe features orange zest, dried cranberries, sour cream, and a sweet brown sugar streusel topping. These large, bakery-style muffins are quick, easy, and perfect for a healthy breakfast or Christmas treat!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Breakfast, Snack
Cuisine American
Servings 10 muffins
Calories 507 kcal

Equipment

Ingredients
  

For the muffins

  • 2 cups dried cranberries or 4 cups fresh cranberries
  • ⅔ cup sugar
  • ⅓ cup sour cream
  • ⅓ cup vegetable oil
  • ⅓ cup buttermilk see note above for how to make a buttermilk substitute using whole milk and vinegar
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla bean paste
  • 2 cups all-purpose flour or cup-for-cup gluten-free baking mix
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 medium orange zest only

For the streusel topping

  • 1 cup all-purpose flour
  • ⅔ cup brown sugar
  • 5 tablespoons butter room temperature

For the icing

Instructions
 

  • Preheat the oven to 350ºF. Line 10 muffin tins with cupcake liners.
  • Place the dried cranberries into a medium-sized bowl and cover with water. Let the berries soak for 10 minutes before incorporating into the batter. (Skip this if using fresh cranberries.)
  • In a large mixing bowl, whisk together the sugar, sour cream, vegetable oil, buttermilk, eggs, and vanilla bean paste until combined. Add in the flour and then the baking powder, salt, and baking soda. Stir just until combined. Add the orange zest and stir. Drain the cranberries thoroughly and fold them into the batter.
  • Using a medium scoop, evenly divide the batter between the cupcake liners.
  • To make the streusel topping, combine the flour and sugar in a medium-sized bowl. Add the butter and use a pastry blender to cut the butter in until the mixture forms pea-sized, crumbly balls. Use a small scoop to sprinkle the topping onto each muffin.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean or with moist, but not wet, crumbs. Remove muffin pan from the oven and place onto a cooling rack to cool.
  • Once the muffins are completely cooled to room temperature, make the icing by whisking the powdered sugar and orange juice together until smooth. Use a fork or spoon to drizzle the icing over each of the muffins.

Nutrition

Calories: 507kcal | Carbohydrates: 86g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 428mg | Potassium: 144mg | Fiber: 3g | Sugar: 54g | Vitamin A: 354IU | Vitamin C: 10mg | Calcium: 88mg | Iron: 2mg
Keyword cranberry, muffins, orange, orange juice, sour cream
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