Preheat the Oven: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Make the Batter: In a large bowl, beat together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, fresh orange juice, and orange zest.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Be careful not to overmix the batter.

Bake the Muffins: Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Make the Glaze (Optional): In a small bowl, whisk together the powdered sugar and orange juice until smooth. Drizzle the glaze over the cooled muffins for extra sweetness and shine.