Preheat oven to 350ºF. Line muffin tins with muffin cups or spray tins with nonstick spray, set aside.

Mix together milk, orange juice, sour cream, eggs and butter in a stand mixer, or by hand with a wire whisk.

In a separate bowl, combine flour, sugar, baking powder and salt together.

Add dry ingredients to milk mixture and mix just until flour is incorporated. Gently fold in orange zest.

Spoon the batter just to the top of prepared muffin tins and bake for about 25 minutes or until a toothpick inserted into the center comes out clean.

Cool for about 5 minutes, transfer to a cooling rack and glaze.

For the glaze, combine orange juice, powdered sugar and zest in a medium bowl.

Spread the glaze over the top of each muffin and serve warm!

If you aren’t able to serve or eat muffins right away, I suggest glazing them and covering tightly until ready to serve. Then microwave for a few seconds and serve them warm!