Light and fluffy muffins, bursting with orange flavour, with the addition of white chocolate chips and drizzled in a white chocolate glaze..
Preheat oven to 375 degrees F.
In, a large bowl, stir together the orange zest and sugar. Add in the flour, baking soda, baking power and salt, sitr to combine.
In a seperate bowl, whisk together the sour cream, orange juice, oil, eggs and vanilla.
Make a well in the dry ingredients and gently pour in the wet mixture. Stir until just combined.
Toss the white chocolate chips with the one teaspoon of flour. Fold these into the batter and then divide the batter into a 12 cup prepared muffin tin.
Bake for 23-27 minutes or until a toothpick inserted into the centre comes out clean.
In 15 second intervals, melt the white chocolate chips and butter. In a seperate bowl, scald the whole milk, and add that along with the orange juice into the melted chocolate. Stirring until it's smooth, mix in the zest. Drizzle over muffins.
Store in an airtight container for a couple days or freeze for up to two months.