Preheat the oven to 425° F (220° C).
Grease the muffin pan with non-stick oil spray or line with paper liners.
If you use paper liners, also grease the liners lightly. Set aside.
In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk well to combine. Set aside.
In a separate bowl, take oil, sour cream, and sugar. Whisk well until the mixture is smooth.
To this, add orange juice, orange zest, milk, vanilla, and orange extract. Mix well.
Add wet ingredients into dry in two parts and mix until just combined. Do not overmix.
Use the ice cream scoop or a spoon to divide the batter evenly between the muffin tins.
Fill each muffin tin all the way up to the top.
Bake the muffins for 5 minutes at 425° F (220° C), and then, keeping the muffins in the oven, reduce the oven temperature to 350° F (180° C).
Continue baking for 16-18 minutes or until the cake tester inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer onto a cooling rack and let them cool completely.