• 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.

Top The Muffins With Orange Glaze

• In a small mixing bowl, mix icing sugar, salt, and orange juice until smooth. If the glaze is too thick, add a little more orange juice.
• Drizzle a small amount of orange glaze on each muffin, and top with some more orange zest if you prefer.
• Allow the glaze to set for few minutes before serving the eggless orange muffins.

Serving and Storing Suggestions

• Orange muffins are perfect to have in breakfast. It tastes delicious even without an orange glaze. We can also have it as a snack or a dessert post-dinner.
• These muffins stay at room temperature for up to 2- days. If you have leftovers, cover them tightly and place them in the fridge for up to 4-5 days.