Panera Chocolate Chip Muffie Recipes

LOW-FODMAP 'COPYCAT' PANERA CHOCOLATE CHIP MUFFIES (MUFFIN TOPS); GLUTEN-FREE, DAIRY-FREE

Steps:

• Preheat oven to 350 F Grease muffin top tin with vegetable shortening or spray Mix low-FODMAP flour, sugar, baking powder, baking soda, xanthan gum in large bowl In another medium bowl or large measuring cup, mix 7 tablespoons low-FODMAP milk and 1/2 cup oil Add eggs and vanilla to milk/oil mixture and beat together Place the liquids into the flour mixture and stir until just combined Fold in chocolate chipsScoop about 1/4 cup low-FODMAP muffin top batter into individual tins Bake about 13-18 minutes, will be light golden and puffed in the center my oven took 15 min for 1/4 cup size scoop, and I yielded 14 muffin tops Allow to sit about 5 minutes then transfer to a rack to cool

COPYCAT PANERA BREAD MUFFIE RECIPE

Steps:

• Preheat oven to 350 F and line two baking sheets with parchment paper or silicone baking mats
• In a large bowl, add the butter, oil, and sugar. Mix the batter with an electric mixer at high speed.
• Add the egg, vanilla, and beat, scraping down the sides of the bowl to incorporate.
• Add flour, salt, cinnamon, baking powder, baking soda, and beat to just incorporate; don't overmix.
• Add the milk and yogurt. Beat until incorporated. Stir in the chocolate chips with a spatula.
• Chill the batter for 15 to 20 minutes in the refrigerator.
• Use an ice cream scoop to scoop the batter onto the sheets. Make sure to have at least 3 to 4 inches between them. Bake for 10 to 15 minutes or until they start to brown on the edges and a toothpick comes out clean.
• Allow the muffins tops to cool for 10 minutes before enjoying.

CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

PANERA APPLE CINNAMON RAISIN MUFFINS

Steps:

• Put the water, butter, sugar, egg, and salt in the bowl of your stand mixer. Stir briefly with a whisk. Add the flour, and then add the yeast on top. Mix on low speed with the dough hook until a shaggy dough forms, about 1 minute. Increase speed to medium and knead for 10 minutes. The dough will be soft, very shiny, and supple. It will also be very soft. Don't worry about that--we want a soft dough. Leave the dough in the mixer bowl, and scrape it into a ball, spray with pan spray, and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 1⁄2 hours.
• Using a whisk or a hand mixer, mix all the ingredients except the raisins together until smooth. Reserve the raisins for assembly.
• Using a chef knife, or a mini-prep, chop or pulse the apples until the pieces are about the size of small peas. You don't want it completely smooth like applesauce. Think more like salsa. Stir in the salt and cinnamon chips, if using. If not using cinnamon chips, stir in the ground cinnamon and set aside.
• Using 2 forks, a pastry blender, or your fingers, mix all the streusel ingredients together until sandy with little clumps of butter. Set aside.
• Sprinkle a bit of flour on top of the dough and then punch it down to press out the gases. Turn the dough out onto a lightly floured surface, and flour the top of the dough lightly as well. Roll dough into a rough rectangle about 18" x 10". Spread the Cinnamon mixture evenly over the surface of the dough. Sprinkle on the raisins, if using. Starting from a long end, roll up the dough into a cylinder as if you were making cinnamon rolls. Pinch the seam to seal. Cut the dough into 9 equal pieces. Cut each of these pieces into 3 pieces for a total of 18 "cinnamon rolls."
• Line 2 jumbo muffin tins with jumbo muffin liners (you will only need to line 3 cavities in the second pan since this recipe makes 9 muffins). For each muffin, you'll be using 3 of the "cinnamon rolls." Cut the first in 4-5 pieces and put them in a lined muffin cavity. Top with a spoonful of apple filling. Repeat twice more with the second and third "cinnamon rolls." When finished, you'll have a muffin with 3 layers of cinnamon roll and 2 of spiced apple. You will be filling the muffin cups almost to the tops.
• Continue making muffins with the rest of your dough and apple filling. Evenly sprinkle on the streusel, dividing it evenly among the 9 muffins. Cover muffins and let rise in a warm place until puffy, about 45 minutes. While muffins are rising, place a rack in the center of your oven, and preheat to 350 F. Bake until golden brown and well risen. The internal temperature of the muffins should be about 195F, give or take 5 degrees. This will take about 30 minutes. If the muffins seem to be browning too quickly, loosely tent with foil. Let the muffins cool for 10 minutes and then remove muffins to a rack to cool completely. Once cool, use a fork to drizzle each muffin lightly with the glaze.
• Whisk the ingredients together until smooth. You can wait until the muffins are cooling after baking to do this part.

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.

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!

CHOCOLATE CHIP MUFFIN TOPS

Steps:

• Preheat oven to 400°.
• Cream the butter and sugar together until well combined.
• Add in the egg and mix thoroughly.
• Add the flour, baking powder and salt. At this point, the 'batter' should resemble a packaged muffin mix. It will be very very dry.
• Slowly add in the milk and mix until the batter is smooth.
• Fold in the chocolate chips.
• Using a cookie scoop, scoop the batter onto a parchment paper lined cookie sheet.
• The muffin tops will spread, be sure to leave space on the pan for them to spread!
• Bake at 400° for 10-12 minutes or until they bounce back when touched.
• Cool for a few minutes before serving. Can be served hot or cold. Store in an airtight container.

CHOCOLATE CHIP MUFFIN TOPS

Steps:

• Preheat oven to 350 degrees. Grease muffin pan. In small bowl combine flour baking powder and salt. In electric mixer bowl cream butter and sugar. Add eggs and beat until smooth. Gradually add dry ingredients and buttermilk. Blend well. Add chips and raisins. Divide batter evenly into muffin cups. Bake for 20 to 25 minutes. Cool in pan 5 minutes before removing.