Preheat your oven to 350°F (175°C).

Prepare a muffin tin by placing paper liners in each cup or by applying a light coating of cooking spray to prevent sticking.

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.

In a separate bowl, beat the egg, curd (or yogurt), milk, orange juice, vegetable oil, and grated orange zest until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

While the muffins are cooling, prepare the glaze by whisking together the orange juice, icing sugar, and orange zest in a small bowl until smooth and glossy.

If the glaze is too thick, add a few drops of orange juice to thin it out.

If it’s too thin, add a bit more icing sugar until the desired consistency is reached.

Once the muffins have cooled completely, drizzle the orange glaze over the tops using a spoon or piping bag.

Enjoy the muffins as a light breakfast, snack, or dessert.

These zesty orange muffins are best served fresh, but they can be stored in an airtight container for up to 3 days.