For the Orange Muffins

1. Find a medium mixing bowl. Add the flour, granulated sugar, baking powder, baking soda, and salt. Stir these dry ingredients together with a spoon until they are well combined. Put this bowl aside.
2. Get a larger mixing bowl. Crack in the eggs, then pour in the buttermilk, vegetable oil, orange zest, and fresh orange juice. Stir gently with a spatula for about 30 seconds until just mixed.
3. Carefully add the dry ingredients from the first bowl into the wet ingredients in the larger bowl. Mix by hand just until you no longer see dry flour. Be careful not to overmix. The batter will be quite thick.
4. Cover the bowl loosely with a clean kitchen towel. Let the batter rest on the counter for 15 minutes. While it rests, heat your oven to 425°F (220°C).
5. To get tall, bakery-style muffin tops, prepare a 12-cup muffin pan. Place 6 muffin liners in the pan, skipping every other cup. This space helps the muffins rise high and spread out nicely without touching.
6. Divide the thick batter evenly among the 6 lined muffin cups. Fill each liner all the way to the top. It might seem like a lot of batter per cup, but keep distributing it until all the batter is used for the 12 muffins (you’ll bake in two batches). If the tops look lumpy, use the back of a spoon or a butter knife to gently smooth them.
7. If you like, sprinkle some coarse sanding sugar over the tops of the batter before baking.
8. Place the muffin pan in the preheated oven. Bake at 425°F (220°C) for exactly 7 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C). Continue baking for another 13 to 16 minutes. The muffins are done when a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
9. Repeat steps 5 through 8 with the remaining batter in the other 6 liners. Remember to turn the oven temperature back up to 425°F (220°C) before baking the second batch.

For the Orange Glaze

1. In a small bowl, combine the powdered sugar and 3 tablespoons of fresh orange juice. Stir well with a spoon or whisk until smooth.
2. If the glaze seems too thick, add a tiny bit more orange juice, about ½ teaspoon at a time, until it reaches a drizzly consistency you like.
3. Once the muffins are completely cool, you can dip the tops directly into the glaze or use a spoon to drizzle the glaze over each muffin. Let the glaze set before serving.