For the Batter:
1 cup Milk
1/2 cup Freshly Squeezed Orange Juice (I got this from 1 large orange)
1/2 cup Sour Cream
2 sticks Unsalted Butter (hey, I never said this was healthy!)
3 1/2 cups Flour
1 cup Sugar
1 1/2 tablespoons Baking Powder
1/2 teaspoon Salt
Zest from 1 Orange
For the Glaze (I decided to omit):
1/4 cup Freshly Squeezed Orange Juice
1 1/2 cups Powdered Sugar
1-2 teaspoons Orange Zest
In a medium mixing bowl, whisk together the milk, orange juice, sour cream, eggs, and melted butter until just incorporated. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to combine. Add the wet ingredients to the dry ingredients and mix until combined. Fold in the orange zest with a spatula.
*If making muffins, divide the batter between about 16 prepared muffin cups and bake for 18-20 minutes at 350 degrees.
*If making a loaf, pour batter into a loaf pan that has been sprayed with non-stick cooking spray. Bake at 350 degrees for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.
To make the glaze, combine the juice, powdered sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the top of the loaf/muffins. Allow the glaze to set before serving. Store in an airtight container.