Who doesn’t love fall flavors? So many options, so little time! That’s where these muffins come in…the easy base recipe lasts for 6 weeks in the fridge and you can CUSTOMIZE your fall flavors each week! On this edition, meet Cranberry Orange Streusel with Vanilla Glaze!

Cranberry, orange, and streusel all combine beautifully for fall. Feel free to mix and match: I’ve done Cranberry Orange muffins, Cranberry Orange Streusel muffins, Cranberry Streusel muffins with Vanilla Glaze, Cranberry Orange Streusel muffins with Vanilla Glaze, and Orange Cinnamon muffins by combining these three options. Have fun!

*This recipe is based on a variation of my 6 Week Mix It Up Muffins. This recipe has been adapted to make fewer muffins (18) if you don’t want a full batch of base mix.

6 Week Mix It Up Muffins Base Ingredients – ¼ Recipe

  • 1 ¾ cups (slightly full) of Raisin Bran cereal
  • ¾  cup of granulated sugar
  • 1 ¼  cups of flour
  • 1 ¼  tsp baking soda
  • ¼ – ½  tsp salt (depending on taste preference; I add ¼)
  • ½  tbsp cinnamon
  • ½ stick salted butter (¼ cup), melted and cooled OR ¼ cup vegetable oil
  • 1 egg, beaten
  • ½ Tbsp vanilla (with a slight overpour)
  • 1 cup buttermilk *see Tricks, Tips, and Tweaks

Cranberry Option

  • Dried cranberries (or orange flavored cranberries. If you can find them)

Vanilla Glaze Ingredients

  • ½ cup powdered sugar
  • 2 tsp half and half, milk, or heavy cream
  • ¼ tsp vanilla extract (substitute maple for more fall flavor)
  • Prep bowl, beaters
  • Takes 3-5 minutes while your muffins are baking

Orange Ingredients

  • 1 medium orange, cut into 5-6 circular slices
  • 1 cup plus 2 tbsp granulated sugar
  • 1 cup water
  • Medium pot, tongs, wire rack, and wax paper
  • Prep 60 minutes ahead of time

Streusel Option Ingredients

  • 6 tbsp salted butter, softened to room temperature
  • ¾ cup dark brown sugar, packed
  • 1/3 c whole wheat pastry flour
  • ½ c old fashioned oats
  • 1 tsp cinnamon
  • Prep bowl
  • Takes 30 minutes for butter to come to room temp; 3-5 minutes to prep

Tools and Timing

  • The mix MUST chill at least 6 hours; in total, you’ll need about 7 hours to prep, chill, and bake these amazing muffins! *If you’re making orange slices, this takes about 60 minutes (but they can be made ahead of time – they last for 3-4 weeks in the fridge).
  • Muffin tin
  • Cooking spray (or muffin cup liners)
  • 3 Mixing bowls (one of which is heatproof to melt your butter)
  • Large wooden spoon or spatula (or mixing implement of your choice!)
  • Whisk
  • Measuring cups and spoons
  • Space in your fridge for two bowls (muffin mix and molten chocolate mix)

Background

My mom has been making this base recipe for years! Seeing as it’s a family staple, and it’s so easy and fun to modify, I thought it would be the perfect base for a variety of Fall Flavor muffin recipes! Check out my 6 Week Mix It Up Muffins post for other great muffin recipe ideas!

Streusel adapted from  Half Baked Harvest

Step-by-Step: Base Batter

  1. If using butter, cut into pats (1/2 inch pieces) and place in microwave safe bowl. Melt in 30 second increments, stirring after each interval. Once completely melted, set aside to cool. (If using oil, skip this step.)
  2. Crack egg into a bowl; whisk and set aside.
  3. In your very large bowl, mix flour, sugar, baking soda, salt, and cinnamon.
  4. Add cereal and mix carefully so as not to crush the bran flakes.
  5. Check your butter – once it’s room temperature, pour the cooled butter into the eggs. Add the vanilla (and slightly overpour – this is one of my life rules). Whisk all together.
  6. Pour egg mixture on top of cereal blend.
  7. Add the buttermilk and mix everything together using a large wooden spoon or spatula.
  8. Chill batter at least 6 hours before using!

About 60 minutes before Baking

If using, make the oranges:

I will be putting out a post for Chocolate Candied Oranges and Dark Orange Fudge Sauce soon! Until then, here’s how to make a small batch of candied orange slices:

This recipe is adapted from Taste of Home

Step-by-step
  1. Prep your orange: remember, you’ll be eating the peel, so wash your orange well. I use a soft bristle scrub brush and cold water. Wash and dry your orange, then slice into circles so the rind is about ½ inch (remove any seeds). Throw out the slice with the stem, but use the bottom.
  2. Measure water and sugar into medium pot. Stir and turn to medium-high heat. Bring to a boil (about 3 minutes), whisking frequently to ensure sugar dissolves.
  3. Once mixture is boiling, reduce heat to medium.
  4. Add orange slices one at a time – you may want to use tongs to avoid splashing! Oranges can overlap slightly
  5. Simmer (gently rolling bubbles) for 10 minutes.
  6. At 10 minutes, flip oranges and simmer for another 10 minutes
  7. After 20 minutes total, flip oranges again and reduce heat to low. Cook another 10 minutes, flipping one more time at the halfway mark.
  8. Remove oranges to a drying rack set over wax paper to catch any drips.
  9. Let cool for at least 30 minutes
  10. After orange slices cool, use kitchen scissors and cut an orange slice into small, pie-shaped pieces – keep the peel on – it’s so good in the muffins! I use two orange slices for 12 muffins. You may store the rest of the orange slices in the fridge for 3-4 weeks to use later, or you may dip them in sugar and serve as candied orange slices!

If using, make the streusel:

*If making streusel, set out 6 Tbsp butter 30 minutes ahead of time

  1. Blend sugar, wheat flour, oats, and cinnamon with a metal whisk. Then, using your fingers, incorporate the butter until you have “pieces” of streusel. (This is the fun part of making streusel – you squish the butter and the oat blend with your hands until the mixture looks like large crumbs!)

When Ready to Bake

Preheat oven to 400

  1. Spray muffin pans with cooking spray (or line with paper liners). Note: These muffins do not have a traditional “muffin top” so you only need to grease the cups and not the edges of the pan. For these muffins, I prefer making them without the liners as the firmer edges complement the streusel; however, if you put too much filling in, the muffin liners help hold the muffins together…so…your choice!
  2. Using a teaspoon, spoon about 1 Tbsp of muffin mix into the muffin cup. You only want enough to cover the bottom of the cup.
  3. Press 3 dried cranberries and 3 pieces of orange (if using) into batter.
  4. Carefully place another Tbsp of batter on top.
  5. Sprinkle the top with streusel. Careful not to overfill or the streusel will spill over and burn. The cup should be about 2/3 full when everything is assembled.
  6. Press a few more pieces of your fruit on top for a yummy garnish (I like at least 6 pieces total, so if you’re using oranges and cranberries, use 3 of each).
  7. Bake 15-20 minutes.
  8. Remove from oven (if you didn’t use paper liners, let muffins sit in muffin pan for 5 additional minutes).

If using, make your glaze:

  1. Blend powdered sugar, heavy cream, and vanilla in a bowl. You may drizzle the glaze directly onto the muffins from the bowl or use a plastic bag (or pastry bag, if you’re feeling fancy).

Serve and Enjoy

PS. If you have a few leftover muffins, store them in a Tupperware. Then, when you’re ready to eat them, microwave them for 30 seconds and serve!

Check out the original base recipe post for other flavor options: pictured here are chocolate molten streusel, orange cranberry. pineapple mango, coconut pineapple mango, orange chocolate chunk, and streusel.

Tricks, Tips, and Tweaks

*If you need to make fewer muffins, fill the empty muffin spots 2/3 full of water. This will ensure that your muffins cook correctly!

**Get to know your oven: every oven cooks differently…for instance, my oven takes exactly 17 minutes to cook these.

***Make your own buttermilk by adding vinegar to milk (google it – it’s very easy!)

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Check out my other Fall Flavors options! Enjoy mixing it up!