Copycat Panera Orange Cranberry Muffins

Shalama Jackson Go to recipe

[{"selector":"#anim-f8a30b63-192d-4936-9030-f04c88f7cf4c","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.06)","offset":0.33},{"transform":"scale(0.994)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":3000,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-4865f136-a40f-4401-8b54-49ce5b7dbd4e","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.01)","offset":0.33},{"transform":"scale(0.999)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":0,"duration":3000,"easing":"ease-in-out","fill":"both","iterations":1}] A perfect recipe for fresh or frozen cranberries that are great for breakfast or a snack. Whip them up and get them out the oven in 20 minutes. Let’s get started!

Cream butter

01 Use a hand mixer or stand mixer to cream the softened butter.

Mix wet ingredients

02 Mix the eggs, Greek yogurt and vanilla extract into the creamed butter.

Orange zest

03 Zest an orange and fold into the mixture.

Combine wet and dry ingredients

04 Slowly add the dry ingredients into the wet mixture.

Add cranberries

05 Fold the fresh cranberries into the muffin batter before filling muffin tin.

Bake and cool

06 Bake muffins in 350F oven for about 20 minutes and cool on wire rack. Go to recipe