Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. Set aside.

Prepare Wet Mixture: In a separate bowl, crack open the large eggs and beat them lightly. Add in the buttermilk, vegetable oil, orange zest, and orange juice, mixing until smooth.

Combine Dry and Wet Ingredients: Pour the wet mixture into the dry ingredients. Gently fold the batter together until just combined; avoid overmixing.

Rest the Batter: Cover the bowl with a towel and let the batter rest for 15 minutes. Preheat your oven to 425°F.

Prepare Muffin Pan: Line a muffin pan with paper liners and fill every other muffin cup generously with batter, all the way to the top.

Bake the Muffins: Bake for 7 minutes at 425°F, then reduce to 350°F and bake for an additional 13-16 minutes until a toothpick comes out clean.

Cool Before Glazing: Allow the muffins to cool in the pan for 5 minutes then transfer to a wire rack.

Glaze the Muffins: Mix powdered sugar with orange juice to your desired consistency and drizzle over cooled muffins.