- 2 oranges
- 1/2 lb (2 sticks) unsalted butter, softened, plus more for muffin tins
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1 tsp baking soda
- 1 cup firmly packed brown sugar
Preparation time 30mins
Cooking time 45mins
Preheat oven to 375 degrees. Grate zest from oranges.
Cream butter and granulated sugar in a bowl with a mixer. Crack in the eggs and mix until well combined, about 4 minutes.
Sift flour onto a sheet of wax paper. Add it to the bowl. Gently stir with mixer using as few strokes as possible so the muffins aren't tough.
In a small measuring cup or bowl, combine the buttermilk and baking soda. Add the buttermilk mixture to the batter and mix until just combined. Add the orange zest and mix until just combined, being careful not to overmix.
Grease 36 mini-muffin cups and fill each two-thirds full with batter. Bake for 12 to 17 minutes, until light brown. Watch to make sure they don't get too brown.
While muffins are baking, prepare glaze. Juice the 2 oranges. Add the orange juice and brown sugar to a medium bowl and stir together until just combined.
As soon as muffins are done, drizzle the glaze all over the top. Be sure to thoroughly coat each muffin. Serve muffins warm.