Ingredients
- 3 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 tablespoons fresh-squeezed orange juice
- 1 teaspoon orange zest
- 2½ cups confectioners’ sugar
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon salt
- 1⅛ cups sugar
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled
- ¼ cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- grated zest of ½ orange
Preparation
For the Frosting: Beat cream cheese, butter, orange juice, and orange zest in a mixing bowl with an electric mixer until creamy. Gradually mix in confectioners’ sugar until blended and smooth.
For the Muffins: Preheat oven to 425 degrees F. Line a standard 12-cup muffin tin with paper liners and spray with cooking spray. Whisk the flour, baking powder, and salt together in a large bowl; set aside. In a separate medium bowl whisk together the sugar and eggs until thick and lemon-colored. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk, vanilla, almond extract, and orange zest. Pour wet ingredients into dry along and fold together until just combined; do not over mix.
Fill muffins cups with batter, mounding slightly. Bake for 16–17 minutes, or until a toothpick inserted in the center comes out clean. Swirl frosting on tops of muffins.
