• Preheat oven to 400 degrees F.
• Line a muffin tin with paper liners. Set aside.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk in the orange zest. Set aside.
  2 cups all-purpose flour, 1 cup granulated sugar, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, 1 teaspoon salt, 1 tablespoon orange zest
• In a separate bowl, whisk together buttermilk, orange juice, vanilla extract, egg and oil.
  ½ cup buttermilk, at room temperature, ½ cup orange juice, 1 teaspoon vanilla extract, 1 large egg, at room temperature, ¼ cup vegetable oil
• Add the wet ingredients to the dry ingredients and stir just until combined. Be careful not to over-mix the batter.
• Divide the batter evenly among the muffin cups.
• Bake for 5 minutes at 400 degrees F. Without opening the oven, lower the temperature to 375 degrees and bake for 11-14 more minutes, or until the toothpick inserted into each muffin comes out clean and the tops are golden.
• Cool muffins completely before glazing.

FOR THE GLAZE:

• In a small bowl, whisk together confectioners sugar and 2 tablespoons of orange juice until smooth. The glaze should be pretty thick. If it seems too thin, add a bit more confectioners sugar. If the glaze is too thick, add another teaspoon or so of orange juice at a time until it reaches the desired consistency. Dip the tops of the cool muffins in the glaze. Rest on a wire rack until the glaze sets.
  1 cup confectioners sugar, sifted, 2-3 tablespoons orange juice