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1
Preheat oven to 375F (190C) and butter or spray standard muffin tins.
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2
Finely grate the zest from the oranges (zest only the bright orange portion of the peel)- you will end up with approximately 1/4 c of zest.
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3
In a small saucepan, combine the zest, first 1/4 cup of sugar and the water; stir together over medium heat for about 2 minutes until sugar dissolves.
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4
Add the butter and stir until melted, about 1 minute more.
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5
Set aside orange zest mixture.
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6
In a medium bowl, stir together the flour, baking powder, baking soda, salt and the second 1/4 cup of sugar.
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7
In a large bowl, whisk together the eggs, yogurt, milk and reserved orange zest mixture until smooth.
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8
Add the flour mixture and stir just until blended (do not overmix).
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9
Spoon into prepared muffin tins, filling each cup three-quarters full.
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10
Bake for 15-20 minutes, or until pick inserted in center comes out clean.
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11
Cool in tins for 3-5 minutes and then remove and cool completely on wire rack.
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12
****FOR GLAZE****.
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13
Combine all the ingredients for the glaze in a small bowl and whisk together briskly until smooth and very well blended.
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14
If glaze is too stiff, beat in a few more drops of orange juice.
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15
Brush or spoon over the muffins while they are still a bit warm.
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16
You will end up with almost 1/2 cup of glaze which should be enough for the 18 muffins.
