Step 1

Preheat oven to 375°. Line a standard 12-cup muffin pan with paper liners. Coat flat top of pan with unsalted butter to prevent sticking. Whisk 2⅓ cups (292 g) all-purpose flour, 2 tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl.

Step 2

Using an electric mixer on medium-low speed, mix 1 Tbsp. finely grated orange zest and 1¾ cups (350 g) sugar in a large bowl until combined and very fragrant, about 1 minute. Increase speed to medium-high, add 1 cup (2 sticks) unsalted butter, room temperature, and beat until combined, about 2 minutes. Add 2 large eggs one at a time, beating until incorporated after each addition. Beat in 1 tsp. vanilla extract.

Step 3

Reduce mixer speed to medium-low and alternate adding ⅓ cup fresh orange juice, dry ingredients, and 1 cup half-and-half, one-third at a time, mixing until incorporated after each addition. Let batter sit at room temperature 10 minutes.

Step 4

Divide batter evenly among muffin cups (batter will come up to the very top) and sprinkle with sugar. Bake muffins until a tester inserted into the center comes out clean, 20–25 minutes. Let cool in pan 15 minutes, then transfer to a wire rack and let cool completely.Do ahead: Muffins can be baked 2 days ahead. Store airtight at room temperature.