Orange Spice Muffins

It's fall y'all, which is making me want to start making all the warm spicey delicious things. As you well know, we are down the rabbit hole of ratios, and so here we are with another ratio- quick breads AKA muffins! A quick bread ratio is 1 part egg, 1 part butter, 2 parts liquid, and 2 parts flour. When you know the ratios, you can make as little or as much as you want. You want 6 muffins for a Saturday breakfast? Done. You want 48 muffins to bribe all your coworkers into loving you? Deal. So, I'm gonna give you the weights because the ratios are in weights, and the best approximation of American measurements as well. This recipe makes 6 muffins, but like I said, double or triple away! Also let me just say that these throw together in like 5 minutes, so in like 25 minutes you have hot muffins. Talk about a win.

For the Muffins:
1 large egg (mine was 60 g)
60 g butter, melted (4 tbsp- half a stick)
60 g granulated sugar (1/4 c) *I stick to a 1 part sugar here also so that it's not too sweet, but you can add more or less to your muffins- maybe that's why it's not strictly part of a muffin ratio. Also let us not forget about savory muffins*
120 g all-purpose flour (1 c)
120 g (ish) buttermilk (1/2 c)
Juice and zest of an orange **This is why I say ish on that buttermilk- it's 120 g of liquid, so combine buttermilk and juice of your orange to get to that**
1/4 tsp salt
1 tsp baking powder (general rule of thumb here is 1 tsp baking powder per cup of flour- in case you're doubling ;)
1 tsp vanilla extract
A pinch each of cinnamon, ginger, nutmeg (or you can just do a few pinches of like pumpkin pie spice as well).

1. Preheat oven to 375F. Prepare muffin tin with liners.
2. Melt butter and allow to cool slightly.
3. In a mixing bowl (no stand mixer required here!) mix wet ingredients together- butter, sugar, egg, vanilla, buttermilk, juice, and zest.
4. In a smaller bowl, mix dry ingredients to combine- flour, salt, baking powder, spices.
5. Slowly mix dry ingredients into the wet ingredients just until incorporated- you don't want to over-mix here.
6. Distribute between muffin tins. *I find that a 1/4 c measurer is the perfect amount for a stand-sized muffin tin.*
7. Bake for 16 - 20 minutes or until a toothpick inserted in the middle comes out clean. *Mine took 18 mins*

For the Glaze:
As I have said before for a glaze, this is not really a recipe. Liquid + Powdered sugar til you have the right consistency you want and the right amount. You do you, boo.

Juice of 1 orange
1/2 c (ish) of powdered sugar, sifted

1. Squeeze juice into a bowl and slowly incorporate powdered sugar. It will look like it's not going to make a liquid, but it totally does. You want it to be thick but pourable. If you need more liquid, add more juice or a little water. If you need it to be thicker, add more powdered sugar.
2. Once muffins are cooled, dunk or drizzle muffins with glaze. I opted for dunk, and even let the glaze harden a bit and did a double dunk. Damn right I did. There's no such thing as "extra glaze" in my book.

3. Anyway, enjoy these sweet little babies. I also feel like these would be perfect for like a holiday brunch. Maybe even for Thanksgiving snackies before dinner. The possibilities are endless.