Copycat Panera Bread Muffie Recipes

COPYCAT PANERA BREAD'S PUMPKIN MUFFIES

Steps:

• Preheat the oven to 325°F. Adjust oven rack to the center position.
• In a large mixing bowl, beat together the eggs and sugar on medium high speed until light and fluffy, about 1-2 minutes. Stir in the oil, pumpkin and vanilla extract until combined.
• In a separate medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add to the wet ingredients and mix on low speed until just blended.
• Line a baking sheet with parchment paper or silicone liner. Using a large cookie scoop (3 to 4 tablespoons), scoop 5 mounds onto the baking sheet, spaced about 2 1/2 inches. Bake for 8 minutes, rotate pan and bake an additional 8 minutes until a toothpick comes out clean.
• Remove from the oven and let cool for 5 minutes before transferring to wire racks to cool completely. Scoop 5 more mounds of dough onto baking sheet, and repeat.
• When the cookies are completely cool, stir together the powdered sugar and brown sugar. Sift or sprinkle evenly onto the tops of each muffin. Store in an airtight container for up to 3-4 days. For best results, wait to sprinkle on the sugar topping right before serving.

PANERA CHOCOLATE CHIP MUFFIE RECIPE

Steps:

• Prepare two baking sheets with parchment paper or silicone baking mats if you have them
• Measure the butter and sugar into a large mixing bowl. Using an electric mixer, cream the butter and sugar at high speed until creamy.
• Add the egg, vanilla, and continue to mix
• In a separate bowl, add in the dry ingredients - all purpose flour, salt, ground cinnamon, baking powder and baking soda, and combine by hand - use a large wooden spoon or spatula, but be careful not to overmix.
• Mix in the milk and sour cream, until they are incorporated into the muffin batter
• The last step is to add the mini chocolate chips and mix in gently.
• Chill the batter for 20 to 25 minutes in the refrigerator.( I put the batter back into the refrigerator during baking)
• Use a cookie or ice cream scoop to scoop the batter onto the sheets.
• Keep about 2 - 3 inches between the muffies as they will spread while baking.
• Bake 10 to 15 minutes until golden. I found that 15 minutes exactly was the right time for my chocolate chip muffies, but your oven might need less or more. Start with 10 minutes and then add time if needed.
• Place the muffin tops on a cookie rack to cool, and pop the next tray into the oven!

IMPOSSIBLY HEALTHY CHOCOLATE CHIP MUFFIES

Steps:

• Mix flours and baking soda.
• In a larger, separate bowl, cream the remaining ingredients, leaving the oats for last. Freeze the remaining banana for a smoothie!
• Preheat oven to 375 degrees Farenheit.
• Add the flour mixture to the wet ingredients and stir until just moistened.
• Mix in the chocolate chips.
• Grease two cookie sheets and drop scoops of dough on the sheets; I end up with 18 cookies per sheet.
• Bake for 10-12 minutes.
• Enjoy!