Delicious Fresh Orange Muffins

This recipe for fresh orange muffins was adapted from one published for lemon muffins some 20 years ago in Bon Appetit magazine. I usually use the juice from one-half of an orange, which creates a particularly moist muffin. The original recipe calls for a light glaze, but a traditional orange cream cheese frosting, with cream cheese, butter, powdered sugar, a little grated orange zest and fresh orange juice makes these absolutely irresistible.

1 3/4 cups all purpose flour
3/4 cups sugar
1 tablespoon grated orange zest
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 8 oz. container orange yogurt
6 tablespoons (3/4 stick) butter, melted and cooled
1 egg, room temperature
1 tablespoon fresh orange juice

Preheat oven to 400 degrees. Line muffin pan with paper baking cups. Combine dry ingredients in large bowl. Mix yogurt, melted butter, egg and orange juice in smaller bowl; stir into dry ingredients until just blended (batter may be a little lumpy). Spoon into muffin cups. Bake for 15 to 17 minutes or until tester inserted into center comes out clean. Cool before frosting.