• Preheat the oven to 425°F (220°C). Line the 12-cup muffin pan with paper liners.
• In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk well and set aside.
• In another bowl, combine sugar and orange zest. Working with your hands, rub zest into sugar until well combined and the sugar feels damp.
• Add oil, sour cream, orange juice, milk, vanilla, and orange extract. Whisk until everything is well combined and smooth.
• Add dry ingredients to the wet mixture and mix until just combined. Fill the muffin liners to the top and sprinkle with coarse sugar if desired.
• Bake the muffins for 5 minutes at 425° F, and then, keeping the muffins in the oven, reduce the oven temperature to 350° F.
• Continue baking for 16-18 minutes or until a toothpick 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 them onto a cooling rack and let them cool completely.

Storing Suggestions

• Store the Eggless Orange Muffins at room temperature for 2-3 days in an airtight container.
• Refrigerate for up to 5 days, and freeze for up to 2 months.