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1
Make Orange Sugar: Mix sugar with zest, crushing zest into sugar with a spoon, until evenly mixed and sugar appears damp and light orange from the oils in the zest.
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2
Set aside; store in airtight container in the refrigerator indefinitely.
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3
Heat oven to 400F Grease bottoms of 12 standard muffin cups or line with baking cups.
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4
Sift flour, baking powder, baking soda, and salt together into a bowl (or whisk together until well blended).
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5
Stir in 2/3 cup of Orange Sugar until evenly combined.
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6
In a small bowl or measuring cup, whisk together milk and orange or lemon juice; milk will curdle and thicken slightly.
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7
In a medium bowl, lightly beat egg; whisk in 6 tablespoons melted and cooled butter, milk mixture, and vanilla.
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8
Make well in center of dry ingredients and pour in wet ingredients.
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9
Stir just until blended.
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10
Divide evenly among prepared muffin cups.
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11
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
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12
Cool on wire rack 10 minutes before removing from pan.
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13
Place remaining 1/3 cup Orange Sugar in a custard cup or teacup; place 4 tablespoons melted butter in another custard cup or teacup.
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14
Dip tops of warm muffins first in melted butter, then in Orange Sugar, patting sugar on with a spoon if needed to form a sparkling sugar crust on top.
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15
This will get a little crunchy as the sugar dries.
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16
You'll probabably end with some butter and sugar left over.
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17
Serve warm or store, loosely covered for a day or two (airtight storage will make the sugar squishy instead of crisp).
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18
Best either fresh and warm, or after sitting overnight.
