I originally got this recipe from Internet and have made it so many time that I have lost count. I think I got it from the from The Governor's House, Talladega, Alabama on 1st Traveler's Choice (can't remember the exact site or name...) But anyway, these are not too sweet, but definately moist enough to eat with milk or coffee or even tea. (Actually if you have a sweet tooth, I think you need to add more sugar or go to check the original recipe coz we don't like anything overly sweet.) Anyway, I just made a fresh batch and they are waiting for me! YUM! Enjoy!
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Orange Muffin

4 oz. butter, softened
4 oz. sugar
2 eggs
rind of one medium orange, grated
10 oz. flour (= 2 1/2 cup)
1 t. baking soda
1 cup buttermilk (If orange essence/liqueur is available, add 1 t. in the buttermilk to make it to 1 cup.)
1/4 cup orange juice (about 1 medium orange)
1 Tablespoon sugar (optional)

** I don't sprinkle muffins with extra sugar as I think the orange juice is sweet enough. But the sugar will give the muffin a "shine".
** I use regular saited butter. But if "unsalted butter" is used,a dd 1/4 t. salt in the dry mixture.
** You may add 1/2 cup chopped pecan nuts if prefered. (But we prefer these muffins plain.)
** You may brush more orange juice or add a bit more buttermilk if you like a really moist muffin. The texture of this modified recipe is just right for eating warm with some drink, ie. coffee or milk.

Cream butter and sugar together until light and fluffy. Add eggs, grated rind, and buttermilk. Sift flour, baking soda (& salt) together. Pour wet mixture into the dry one at once. Stir to combine but not over mix. Spray muffin cups (12 regular, 2/3 cup filled , or bakery size for 8 - 9 muffins, filled to the top, or 24 mini-muffins, 2/3 cup filled). Bake for 25 minutes at 375 degrees. Brush hot muffins with orange juice and sprinkle with sugar. Leave muffins in tin for 10 minutes before moving them onto a wire rack to cool.