1/2 cup orange zest plus 1 teaspoon (for glaze) from about 4 large oranges. Squeeze oranges for 1/4 cup juice, divided (2 tablespoons for muffins, 2 tablespoons for glaze)
1/2 cup sugar, divided
5 tablespoons butter
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup vanilla yogurt
1/4 cup milk
1 cup confectioners sugar
2 tablespoons orange juice (from reserve above)
1 teaspoon orange zest (from reserve above)
pinch of salt
Preheat oven to 350 degrees.
In a medium saucepan over medium heat combine 1/2 cup orange zest, 1/4 cup sugar, 2 tablespoons orange juice and butter and heat until sugar is dissolved and butter is melted. Stir, remove from heat and set aside.
In a medium bowl combine flour, baking powder, baking soda and salt and set aside.
Using an electric mixer in a large bowl combine eggs, yogurt, milk and orange zest mixture and stir on medium speed until blended. Gradually add in flour mixture until combined.
Pour in to lined muffin tin 2/3 full and bake for 20-25 minutes until tester comes out clean. Cool slightly in pan, and remove to wire rack to cool.
Combine confectioners sugar, 2 tablespoons orange juice, 1 teaspoon orange zest and a pinch of salt and stir until well combined. Drizzle on top of muffins or dip tops of muffins in to glaze. Let glaze set.