Preheat oven to 425 degrees F and grease 2 (12 slot) non-stick muffin tins (you’ll only need to use 14 slots) with cooking spray. Set aside.

Place granulated sugar, eggs, oil, melted butter, sour cream, orange zest, orange juice, vanilla, and almond extract into a large bowl, then whisk until smooth.

Add in flour, baking powder, and salt and whisk until *just* combined.

Fill each of the 14 slots with about 1/3 cup muffin batter then set aside.

Place the brown sugar, granulated sugar, salt, and melted butter in a medium bowl then stir to combine.

Add in the flour, then gently mix using a fork to create large crumbles.

Spoon evenly onto each muffin, gently pressing it down so it sticks, then bake in the preheated oven for 5 minutes.

After the 5 minutes, keeping the muffins in the oven, reduce the oven temperature to 375 degrees F and bake for an additional 15 minutes or until an inserted toothpick comes out clean.

Allow the muffins to cool for 5 minutes, then transfer to a wire rack to continue cooling.

Use a hand mixer to beat together unsalted butter and zest until creamy, then beat in powdered sugar, orange juice, and heavy cream until smooth. Add in additional juice/heavy cream if the glaze is too thick.

Spoon over lightly warm muffins and enjoy!

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