It has been dreary, gloomy, and raining non stop here in NE Tennessee. I feel like I haven't seen the sun in FOREVER!!! I had to do something to brighten our day around here, so I made these orange muffins. I saw them a while back on Annie's Eats and I made sure to bookmark them for later baking. These are really awesome muffins. They are sweet and light and have a nice hint of orange. And for the love of Pete, don't forget the orange glaze! Talk about taking something to the next level. 

Orange Muffins
Recipe from The Pastry Queen by Rebecca Rather via Annie's Eats

For the muffins:
1 cup milk
1/2 cup orange juice (I used freshly squeezed)
1/2 cup sour cream
2 eggs, large
2 sticks unsalted butter, melted
3 1/2 cup flour
1cup sugar
1 1/2 tablespoon baking powder
1/2 teaspoon salt
The zest of 1 orange

For the glaze:
1/4 cup orange juice (again, I used freshly squeezed)
1 1/2 cups powdered sugar
1-2 teaspoons orange zest

Preheat the oven to 350.

Line two 12 cup muffin pans 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. 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 of a muffin comes out clean. Let cool in the pan for about 5-10 minutes, then transfer to a wire rack placed over a baking sheet or parchment paper.

To make the glaze, combine the orange juice, powdered sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achiever your preferred consistency. Drizzle the glaze over the muffins while they are warm. Allow the glaze to set before serving. Store the muffins in an airtight container.

Made 2 dozens muffins for me.