Anytime Orange Muffins

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 2⅓ cups (292 g) all-purpose flour
• 2 tsp. baking powder
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 1 Tbsp. finely grated orange zest
• 1¾ cups (350 g) sugar, plus more for sprinkling
• 2 large eggs
• 1 tsp. vanilla extract

⅓ cup fresh orange juice

• 1 cup half-and-half

Directions

1. Preheat oven to 375°. Line a standard 12-cup muffin pan with paper liners. Coat flat top of pan with unsalted butter to prevent sticking. Whisk 2⅓ cups (292 g) all-purpose flour, 2 tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl.
2. Using an electric mixer on medium-low speed, mix 1 Tbsp. finely grated orange zest and 1¾ cups (350 g) sugar in a large bowl until combined and very fragrant, about 1 minute. Increase speed to medium-high, add 1 cup (2 sticks) unsalted butter, room temperature, and beat until combined, about 2 minutes. Add 2 large eggs one at a time, beating until incorporated after each addition. Beat in 1 tsp. vanilla extract.
3. Reduce mixer speed to medium-low and, with the motor running, add one third of ⅓ cup fresh orange juice, then dry ingredients, then 1 cup half-and-half, mixing until incorporated after each addition. Repeat process, adding half of remaining orange juice, dry ingredients, and half-and-half, then repeat one more time with remaining ingredients. Let batter sit at room temperature 10 minutes.
4. Divide batter evenly among muffin cups (batter will come up to the very top) and sprinkle with sugar. Bake muffins until a tester inserted into the center comes out clean, 20–25 minutes. Let cool in pan 15 minutes, then transfer to a wire rack and let cool completely.Do ahead: Muffins can be baked 2 days ahead. Store airtight at room temperature.