1 3/4 cups all purpose flour ▢2/3 cup sugar ▢1 tablespoon baking powder ▢1/2 teaspoon salt ▢1/2 cup unsalted butter melted ▢1 cup sour cream ▢1 large egg ▢1/4 cup freshly squeezed orange juice ▢zest from 1 orange Zesty Orange Glaze ▢1 cup powdered sugar sifted ▢1/8 cup freshly squeezed orange juice ▢1/2 tablespoon orange zest
Preheat oven to 400°F. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, combine flour, sugar, baking powder, and salt.
In a large glass measuring cup or another bowl, whisk together butter, sour cream, egg, orange juice, and orange zest. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop the batter evenly into the muffin tray about ⅔ – ¾ full. Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine confectioners’ sugar, orange juice, and orange zest. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
When the muffins are done, cool for 10 minutes and dip the muffin crown into the glaze. Let them set and dip a second time. Allow glaze to set before serving.