Orange-Yogurt Muffins
Source: Williams-Sonoma Kitchen Library: Muffins & Quick Breads
Makes about 18 standard muffins

A generous measure of grated orange zest gives these muffins an extraordinary taste, and cooking the zest briefly with a small amount of sugar is one of the best ways to extract its flavor. While the muffins are baking, squeeze the juice from one of the oranges to make the orange glaze.

3 large oranges
1/2 cup sugar
2 tablespoons water
5 tablespoons unsalted butter
2 cups all-purpose (plain) flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup plain yogurt
3/4 cup milk

Preheat oven to 375 degrees F. Butter standard muffin tins. Finely grate the zest from the oranges, removing only the bright orange portion of the peel. You should have about 1/4 cup of zest. Combine the zest, 1/4 cup of the sugar, and the water in a small saucepan. Stir over medium heat for about 2 minutes, until the sugar dissolves. Add the butter and stir until melted, about 1 minute more. Set aside.

In a medium bowl stir and toss together the flour, baking powder, baking soda, salt, and the remaining 1/4 cup sugar. Set aside. In a larger bowl whisk together the eggs, yogurt, milk, and reserved orange mixture until smooth. Add the combined dry ingredients and stir just until blended.

Spoon into the prepared muffin tins, filling each cup about 3/4 full. Bake until a toothpick inserted in the center of a muffin comes out clean, 15-20 minutes. Cool in the tins for 3 minutes, then remove.

ORANGE GLAZE

1 1/2 cup confectioners' sugar, sifted
3 tablespoons fresh orange juice (more if needed)
3 teaspoons orange zest
pinch of salt

Combine all the ingredients in a small bowl and whisk briskly until smooth and well-blended. If the glaze is too stiff, beat in a few drops more juice. Brush or spoon over muffins while they are still warm.