For the muffins:
- ½ cup milk
- ¼ cup freshly squeezed orange juice (about one orange)
- ¼ cup plain yogurt
- 1 large egg
- 1 stick unsalted butter, melted
- 1 ¾ cups all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- ¼ tsp. salt
- Zest of 1 orange, 1 tsp set aside
For the glaze:
- 2 tbsp freshly squeezed orange juice
- ¾ cup confectioners’ sugar
- 1 tsp. orange zest
Preheat the oven to 350˚ F. Line 12 wells of a muffin pan with paper liners. In a medium mixing bowl, combine the milk, orange juice, yogurt, egg 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. Fold in the orange zest with a spatula. Divide the batter evenly between the prepared muffin cups. Bake about 25-30 minutes, or until just beginning to brown around the edges. Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.
To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Brush the glaze over the muffins while they are still warm. Allow the glaze to set before serving.
From Annies Eats