Preheat the oven to 350 degrees F. Line a muffin tin with liners.
In a bowl, whisk together the flour, baking powder, cinnamon and baking soda.
In a larger bowl, whisk together the sugar and the eggs until combined. Whisk in the milk and vegetable oil. Whisk in the vanilla extract.
Add the dry ingredients to the wet, mixing until just combined. Stir in the orange zest. Fill the muffin liners about ⅔ of the way full. Sprinkle the crumb on top of the batter, pressing gently so it sticks to the batter.
Bake the muffins for 18 to 20 minutes, or until the center is set and the crumb is golden. Remove the muffins and drizzle with the orange glaze. Serve!
streusel
To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like a sludge or sand. This is what you want! Sprinkle the crumb on top of each muffin before baking.
orange glaze
Whisk ingredients together until a smooth glaze forms. If it’s too thick, add more orange juice 1 teaspoon at a time. If it’s too thin, whisk in more sugar a few tablespoons at a time until desired consistency is reached.
Course: Breakfast
Cuisine: American
Author: How Sweet Eats
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