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Heat oven to 375F. Place paper baking cups into 12 muffin pan cups of grease muffin cups; set aside. Combine orange juice, 1/4 cup melted butter and egg in large bowl. Add all remaining muffin ingredients except orange segments; stir just until moistened. Gently stir in orange segments. Spoon batter evenly into prepared muffin pan cups. Combine all topping ingredients in small bowl. Sprinkle evenly over muffins. Bake for 18 to 23 minutes or until lightly browned. Cool 5 minutes; remove from pan.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Spring-loaded scoop — even muffins, cookies, meatballs every time
Orange bitters — dry martini, gin and tonic, whiskey cocktails
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Spring-loaded scoop — even muffins, cookies, meatballs every time
Orange bitters — dry martini, gin and tonic, whiskey cocktails