Prepare muffins liners by placing in a cupcakes mould, and preheat oven at 220 C/ 420F.

In a large bowl, soften the butter with sugar, then add eggs one at a time with vanilla extract, whisk until you have a smooth egg mixture.

Take the orange peels zest, and squeeze the orange.

In another bowl sift the dry ingredient, all purpose flour and baking powder. Add orange zest and mix in the flour with a fork.

Add sifted dry ingredients to eggs mixture at two phases, with the orange juice. Mix all together until all well combine.

Spoon the batter with an ice cream scoop and fill about three quarter of each muffin liner.

Bake at 220 C/ 420F for 5 minutes then reduce heat and bake at 180°C/ 356F for about 20 minutes, or until gold color.

Cool on a wire rack.