For the muffins:
- 1 cup milk
- 1/2 cup freshly squeezed orange juice
- 1/2 cup sour cream
- 2 eggs
- 1 cup unsalted butter, melted
- 3 1/2 cups flour (all-purpose)
- 1 cup sugar
- 1 1/2 Tbsp. baking powder
- 1/2 tsp. salt
- zest of 1 orange
For the glaze:
- 1/4 cup freshly squeezed orange juice
- 1 1/2 cups confectioners’ sugar
- 1-2 tsp. orange zest
Preheat the oven to 350 degrees F. Line 16 wells of a muffin pan with paper liners. In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs, and melted butter. Whisk together to blend. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Do not over mix. Fold in the orange zest with a spatula.
Divide the batter evenly between the prepared muffin cups. Bake about 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes then transfer to a wire rack placed over a baking sheet (the baking sheet will control the mess when you glaze the muffins).
To make glaze, combine the three glaze ingredients in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving.
Store in an airtight container. These muffins will freeze well. Thaw at room temperature until ready to eat.
