INGREDIENTS
MUFFINS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
2 large eggs, lightly beaten
3/4 cup milk
1/3 cup vegetable oil
2 teaspoons vanilla extract
2 tablespoons freshly grated orange zest
STREUSEL
3 tablespoons light brown sugar
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
¼ cup unsalted butter, melted
3/4 cups all-purpose flour
ORANGE GLAZE
1 cup powdered sugar
2 tablespoons freshly squeezed orange juice
1 teaspoon freshly grated orange zest
INSTRUCTIONS
MUFFINS
Preheat the oven to 350 degrees F. Line a muffin tin with liners.
In a bowl, whisk together the flour, baking powder, cinnamon, and baking soda.
In a larger bowl, whisk together the sugar and the eggs until combined. Whisk in the milk and vegetable oil. Whisk in the vanilla extract.
Add the dry ingredients to the wet, mixing until just combined. Stir in the orange zest. Fill the muffin liners about ⅔ of the way full. Sprinkle the crumb on top of the batter, pressing gently so it sticks to the batter.
Bake the muffins for 18 to 20 minutes, or until the center is set and the crumb is golden. Remove the muffins and drizzle with the orange glaze. Serve!
STREUSEL
To make the crumb topping, whisk together the sugar, cinnamon, salt, and melted butter until combined. Whisk for a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like sludge or sand. This is what you want! Sprinkle the crumb on top of each muffin before baking.
ORANGE GLAZE
Whisk ingredients together until a smooth glaze forms. If it’s too thick, add more orange juice 1 teaspoon at a time. If it’s too thin, whisk in more sugar a few tablespoons at a time until desired consistency is reached.