Preheat oven to 400 degrees F. Line or grease 10 cups of a muffin tin, set aside.

In a large bowl, whisk flour, sugar, baking powder and salt.

In a separate bowl, whisk together butter, sour cream, egg, orange juice and orange zest. Pour mixture over dry ingredients and stir until all ingredients are incorporated. Do not over mix.

Divide batter into the prepared muffin tin. Bake for 18-20 minutes until a toothpick inserted comes away clean. Remove to wire rack.

Meanwhile, prepare the icing. To make the icing, combine confectioners’ sugar, orange juice and orange zest. Whisk until smooth. If the glaze is too thin, add one or two tablespoons of confectioners sugar.

After muffins have cooled 8-10 minutes, dip muffin tops into the icing. Allow icing to set before serving. Garnish with zest or sugar if using.