• In a mixing bowl combine the flour, granulated sugar, baking powder, baking soda and salt.  Stir with a spoon to combine and set aside.
  3 cups (360g) all purpose flour, 1 ½ cups (297g) granulated sugar, 3 tsp baking powder, ½ tsp baking soda, ½ tsp salt
• In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, orange zest and orange juice. Stir to combine with a spatula for 30 seconds. 
  2 large eggs, ¾ cup (177ml) buttermilk, ½ cup (118ml) vegetable oil, zest of 3 oranges, ¼ cup (59ml) fresh squeezed orange juice
• Gradually mix in the dry ingredients, mixing by hand just until combined. The batter will be very thick!
• Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
• For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. 
• Fill the liners to the top with batter. Yes – to the top! You might think there is no way to fit all the batter in 12 liners, but keep dividing the batter among the cups and fill the liners FULL! Use a butter knife to smooth the tops of the muffins if lumpy. 
• Top the muffins with sanding sugar if desired. 
• Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 13-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. 

  Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.

Orange Glaze

• Mix the powdered sugar and orange juice together with a spoon. You may possibly need more orange juice, it just depends on how thin or thick you like your glaze. You can dip the tops of the muffins into the glaze or use a spoon to spread the glaze over them. 
  1 ⅓ cup (151g) powdered sugar, 3 Tbsp fresh squeezed orange juice