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Preheat the oven to 375 degrees F. Begin by grating the zest from the oranges.
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(If you don't have a Microplane zester, please rush out to the nearest cooking-supply store and purchase one.
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Thank you.)
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Cream the butter and granulated sugar in a bowl with a mixer.
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5
Crack in the eggs and mix until well combined, about 4 minutes.
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Sift the flour onto a sheet of wax paper.
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Add it to the bowl.
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Gently stir with the mixer using as few strokes as possible so the muffins aren't tough.
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In a small measuring cup or bowl, combine the buttermilk and baking soda.
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Add the buttermilk mixture to the batter and mix until just combined.
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11
Add the orange zest and mix until just combined, being careful not to overmix.
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12
Grease 36 mini-muffin cups and fill each two-thirds full with batter.
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13
I like to use a small cookie scoop to put the muffin batter in the tins.
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14
Bake for 12 to 17 minutes, until light brown.
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Watch to make sure they don't get too brown.
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Now, while the muffins are baking, prepare the glaze: Juice the 2 oranges whose zest you just stole.
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Add the orange juice and brown sugar to a medium bowl and stir together until just combined, but don't worry about dissolving the brown sugar completely.
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You want the glaze to be grainy and textured.
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As soon as the muffins are done, drizzle the glaze all over the top.
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Be sure to thoroughly coat each muffin.
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Don't worry if the glaze drips all over the pan; that means more for you to lick up later.
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Serve the muffins warm on a beautiful platter.
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Watch your guests' eyes roll back in their heads as they savor each bite.
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Photograph by Coral Von Zumwalt
