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My mom originally got the recipe for these strangely delightful orange muffins from an old Helen Corbitt (rest her culinary soul) cookbook, and she’s made them ever since I can remember. Moist with plenty of real orange zest, these baked muffins are coated with an orange juice and brown sugar glaze that really sets these beauties apart from the fray and provides an unexpected texture for these bite-sized wonders.
Cream together butter and white sugar in a mixing bowl. Add eggs, beat well, and mix in flour. Dissolve baking soda into buttermilk, then add to the rest of the batter along with the zest from both oranges. Mix well.
Grease and flour mini muffin pans (or spray with nonstick spray with flour). Fill cups 2/3 full. (This recipe yields 36 mini-muffins, or 3 tins.)
Bake at 375ºF for 12 to 17 minutes (or 20 to 25 minutes for regular-sized muffins), or until lightly browned.
In a separate bowl, combine brown sugar and juice from the freshly zested oranges. You should have about ½ cup. Mix well. Drizzle this glaze over the warm muffins. Remove muffins from the pan while still warm.
Note: If you don’t have buttermilk, add 1 tablespoon white vinegar to just under 1 cup of milk.