Panera Bread Cobblestone Muffins Recipes

PANERA BREAD STYLE COBBLESTONE MUFFINS

Make and share this Panera Bread Style Cobblestone Muffins recipe from Food.com.

Provided by Broke Guy

Categories Quick Breads

Time 1h15m

Yield 15 muffins

Number Of Ingredients 19

Panera Bread Style Cobblestone Muffins image

Steps:

Preheat oven to 350 degrees F.
Grease 15 cupcake molds (one pan of a dozen molds and then three molds on another pan).
In a pan over medium heat, melt the butter. Add the apples, brown sugar, salt, pumpkin pie spice and lemon juice to the pan. Stir and cook until golden and soft (7-10 minutes).
In a large bowl, combine flour, sugar, baking powder, cinnamon, salt, buttermilk, oil, vanilla and eggs with an electric mixer on medium speed.
Spoon a small amount of dough batter into the bottom of each cupcake mold. Reserve about half the batter.
Divide apple filling evenly between all molds to create a distinct apple layer. Top off with remaining dough batter, making sure to fill in the sides so that the muffin holds together.
Crumble brown sugar, flour, and butter together with fingers to make the streusel. Sprinkle on top of muffins.
Bake 50 minutes. Cool in pan for at least 15 minutes.

Nutrition Facts : Calories 285.5, Fat 10.5, SaturatedFat 3.9, Cholesterol 37.7, Sodium 386.1, Carbohydrate 45.2, Fiber 1.4, Sugar 26.8, Protein 3.8

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 1/4 teaspoons salt
1 cup buttermilk or 1 cup kefir
1/3 cup oil
2 teaspoons vanilla
2 eggs
1/3 cup raisins
2 tablespoons unsalted butter
4 Granny Smith apples, peeled cored sliced
3 tablespoons brown sugar
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 tablespoon lemon juice
1/4 cup butter, room temperature
1/4 cup brown sugar
1/2 cup flour

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Total Time 1 hr
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For the Dough 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.
For the Cinnamon Raisin Filling Using a whisk or a hand mixer, mix all the ingredients except the raisins together until smooth. Reserve the raisins for assembly. For the Spiced Apple Filling 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.
For the Streusel Using 2 forks, a pastry blender, or your fingers, mix all the streusel ingredients together until sandy with little clumps of butter. Set aside.
To Assemble and Bake 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.”

Panera Bread Cobblestone Muffins Recipes

PANERA BREAD STYLE COBBLESTONE MUFFINS

Make and share this Panera Bread Style Cobblestone Muffins recipe from Food.com.

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