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1
Preheat oven to 350u00b0 F with a rack in the center. Grease and flour a standard-size muffin tin and set aside.
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2
Remove zest from orange using a vegetable peeler, taking care to remove minimal white pith with the zest. Stack the strips and cut crosswise into approximately 1/8-inch pieces. Set aside. Juice the orange into a 1 to 2 cup glass measure. You should have barely 1/2 cup of juice. If necessary add water so you have barely 1/2 cup liquid. Add 3 Tablespoons milk, the orange liqueur, and the optional orange blossom water to the juice. Set aside.
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3
Whisk the remaining 1/2 cup milk and the eggs until combined. Set aside.
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4
Place dry ingredients in the bowl of a mixer, and mix on low for one minute to combine and aerate.
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5
Cut the butter into 2-tablespoon sized pieces and place one of the pieces into a small oven or microwave safe bowl for melting to brush on top of the warm muffins. Add the remaining butter to the dry ingredients along with the orange juice mixture. Mix on low until the dry ingredients are moistened, then increase the speed to medium for 50 to 60 seconds. Stop the mixer and scrape down the sides with a rubber spatula.
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6
Add the orange zest. Add the milk and egg mixture in 3 equal portions, mixing for 15 seconds between additions. Stop the mixer and remove the bowl. Stir a few strokes with the rubber spatula making sure to scrape the sides and bottom of the bowl.
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7
Portion the batter into the prepared muffin tin. I used a 1/4-cup ice cream scoop to do this. Bake for about 25 minutes rotating the pan 180u00b0 after 15 minutes. The edge of the muffins touching the tin should just be starting to turn golden, and the muffins should spring back when gently pressed.
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8
Transfer muffin pan to a cooling rack. Melt butter in the warm oven or the microwave. After the muffins have cooled for 5 to 10 minutes, brush the tops with the melted butter and sprinkle with sugar. Allow to cool at least 30 minutes before removing from pan and serving. Consume with glee!
