This summer, I plan to enjoy as much of the outdoors as possible with my family, which means early mornings to beat the afternoon heat. These muffins are ideal for a breakfast on-the-go and can be made the night before. If you want less sweetness, skip the glaze and sprinkle the tops of the batter with turbinado sugar before baking. The tang from the buttermilk and orange zest balance well with the sweetness of the sugar and vanilla. Throw these in the car with some fruit and granola for a breakfast that will prepare you for an active summer day without weighing you down. 

Buttermilk-Orange Muffins
Yields 12 muffins

Ingredients
1 stick unsalted butter, room temperature
⅔ cup granulated sugar
2 teaspoons orange zest
1 teaspoon vanilla extract
2 large eggs
⅔ cup buttermilk
2 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup powdered sugar, sifted
2-3 tablespoons orange juice

Directions 

1. Preheat the oven to 400°F and line a muffin pan with paper liners. 
2. In the bowl of a stand mixer with the paddle attachment, beat butter and granulated sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add vanilla extract and orange zest and beat until combined, about 1 minute. Add eggs and beat; batter will look curdled at first but keep beating until smooth, about 1 minute. 
3. In a medium bowl, whisk together flour, baking soda, baking powder, and salt until combined. Slowly add flour mixture, alternating with buttermilk, until just combined. 
4. Divide batter among muffin cups and bake until a wooden pick inserted in the center comes out clean, about 16 to 18 minutes. Cool pan on a wire rack for 5 minutes then remove muffins from pan and cool completely. 
5. Meanwhile, in a small bowl, whisk together powdered sugar and 2 tablespoons of orange juice until smooth; glaze should be slightly thick. Dip the tops of the cooled muffins in the glaze and return to the wire rack for the glaze to set. Store muffins in an airtight container for up to 2 days. 

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