Special Orange Muffins

1. Preheat oven to 350ºF with a rack in the middle position. Grease cups in a muffin tin, or line with muffin liners.
2. In a medium bowl, combine the milk, orange juice, yogurt, eggs, oil, and almond extract. Whisk together until blended and set aside.
3. Place 1 cup sugar and orange zest in a large bowl and rub the zest into the sugar with your fingers until the sugar is fragrant and a uniform color. This really helps incorporate the flavor of the zest into the muffins. Add the flour, baking powder, and salt and whisk to combine. Pour the milk mixture over the dry ingredients and stir together gently using a rubber spatula, just until combined. Fold in the orange pieces.
4. Scoop or spoon batter into the prepared muffin tin, filling each cup almost full. If using, sprinkle the 2 tablespoons sugar over the tops of the muffins. Bake muffins for about 20 to 25 minutes, until pale golden. The tops should spring back when gently pressed. Let muffins cool for a minute or two, then gently lift each muffin and tilt it so it’s resting in the muffin cup almost on its side (this lets them cool without continuing to bake). Allow muffins to cool in the pans just until cool enough to handle, then transfer to a wire rack.
5. To make the optional glaze, stir together powdered sugar and lemon juice until combined. Drizzle over the cooled muffins. Muffins will keep in an airtight container for 3 days. They also freeze well (unglazed)—just wrap each individually and freeze in a freezer-safe Ziploc. You can keep them frozen for a month.