Orange Muffins

Orange Muffins For the muffins: 1 cup sugar ½ cup butter, softened 2 tablespoons sour cream 2 eggs 2 cups all-purpose flour ¼ teaspoon salt 1 teaspoon baking soda ⅔ cup buttermilk 1 tablespoon orange zest For the syrup: ⅓ cup sugar ¼ cup orange juice Preheat the oven to 400F. Grease 18 muffin cups or line with paper liners. In a bowl, beat together the sugar and butter until fluffy. Beat in the sour cream. Add in the eggs one at a time, beating in between each addition. In another bowl, mix together the flour, salt and baking soda. Mix into the sugar mixture. Pour in the buttermilk and stir just until combined. Fold in the orange zest. Divide the batter between the muffin cups, filling each about ⅔ full. Bake for 12-14 minutes, or until a tester inserted in the center comes out clean. When the muffins are almost done baking, combine the sugar and orange juice in a small pan over medium heat. Cook until the sugar is dissolved. When the muffins are done, remove from the oven and brush the orange syrup over the tops of the muffins. Allow to cool for a few minutes before removing from the pan.