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Make orange curd: In a saucepan cook eggs, yolks, sugar, butter, Orange juice & zest on low heat, stirring constantly. Cook until thick and smooth (7–10 mins). Strain, cool, then refrigerate.
In a bowl sieve flour, baking powder, baking soda & salt.
In a separate bowl add sugar and orange zest. And rub them together to release citrus flavor in the sugar. Add butter and then cream butter & sugar using electric hand mixer until light and fluffy
Add eggs one at a time, mix well. Mix in orange juice.
Add dry ingredients and milk+ yogurt mixture in wet ingredients in batches, gently fold.
Divide the batter evenly into a lined muffin tin. Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven. Continue baking for 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for 5 minutes
Mix powdered sugar, orange curd & cream until smooth and glossy. For an extra silky finish you can strain it.
Poke holes in the muffins and pour fresh orange juice (may be 1 tbsp of juice in each muffin) and then fill the muffins with orange curd, then top with the prepared icing. ENJOY!