Orange Juice Muffins (12 servings) 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1/2 cup sugar 1 Tablespoon grated orange zest 2/3 cup fresh orange juice 1/2 cup butter - melted 2 large eggs - lightly beaten 1 additional Tablespoon butter - melted 1/4 cup brown sugar - packed 1/2 teaspoon ground cinnamon 1/2 cup ground walnuts (optional) These muffins have a wonderful orange flavor. Orange zest and orange juice are combined to create a full, well-rounded citrus flavor. These muffins are great by themselves, but they're extra tasty when they're warmed and spread with a little butter. To warm them up the next day, just pop one or two in the microwave for 10 seconds. I wrapped a couple of the muffins in plastic wrap and they still tasted fresh four days after I'd baked them. (This recipe was submitted in 2007. It was tested and photographed in June 2014.) How To Make Orange Juice Muffins Instead of orange juice from a carton, try using the juice of two large oranges and just add a little water so it yields 2/3 cup. Preheat oven to 350 degrees. Prepare 12 standard muffin cups with muffin papers or cooking spray. In a large bowl, sift together the flour, baking powder, baking soda, salt, white sugar and orange peel. Stir in orange juice, 1/2 cup melted butter, eggs and chopped nuts. Pour batter evenly into 12 muffin cups. In a small bowl, mix together the single Tablespoon melted butter, the brown sugar and cinnamon. Sprinkle evenly over the top of each muffin. Bake for 20 to 25 minutes until a toothpick inserted into the center of a muffin comes out clean (no batter). So good served warm with butter and honey. Use fresh orange juice if you can. It makes a world of difference. Mr Breakfast would like to thank Jazzbo for this recipe. Recipe number 1977. Submitted 2/2/2007.