Can I make cranberry orange muffins from a muffin mix?

Yes. This recipe starts with a Krusteaz cranberry orange muffin mix and adds an oat streusel topping and an orange glaze.

Can I use milk instead of water in muffin mix?

Yes. I swap in 1/2 cup of milk for the 1/2 cup of water.

Yes. Use light olive oil, 1 to 1, and you will not taste it. I always swap light olive oil for vegetable oil.

No. The box says to stir them in undrained, so use the whole can, juice and all.

Use cold butter, stop pulsing while the crumbs are uneven, and drizzle the glaze lightly.

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Heat the oven to 400°F. Set tulip liners in a 12-cup muffin pan and brush a little light olive oil on the bottom of each.
Grind 3/4 cup of oats in a mini food processor until they look like flour, saving about 1 tablespoon whole. Add the cinnamon, both sugars, and the orange zest, then pulse.
Add the cold butter and pulse until crumbly. Stir in the whole oats by hand.
Mix the muffin mix, milk, olive oil, and eggs just until combined. Gently stir in the undrained cranberries.
Fill each liner about 3/4 full and pile on a generous amount of streusel.
Bake 18 to 22 minutes, until golden and a toothpick comes out clean.
Stir the powdered sugar and orange juice until smooth, then drizzle it over the cooled muffins.

1. Use the cranberries undrained, as the box says. Store cooled muffins in a tightly covered container.