In a small saucepan over medium-high heat, bring the champagne to a boil.

Once boiling, reduce to medium heat and allow to simmer until reduced down to 1/4 cup, about 6 to 8 minutes. Set aside to cool completely to room temperature.

Preheat the oven to 400ºF.

Spray the wells of a 12-count muffin pan with non-stick spray or line with cupcake liners. Set aside.

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

In a medium size bowl, whisk together the butter, sugar, orange zest, milk, and champagne reduction until smooth. Add the eggs and whisk again until completely combined. Add the vanilla and whisk again.

Gently fold the dry ingredients into the wet ingredients, being careful not to overmix.

Spoon the batter into the prepared pan and bake for 5 minutes. Without opening the oven door, reduce the temperature to 350ºF and bake for an additional 11-12 minutes until a toothpick inserted in the center comes out mostly clean. Allow muffins to cool in the pan for 5 minutes before removing and allowing to cool completely on a wire rack before glazing.

In a small bowl, whisk together the orange juice, champagne, and cream or milk. Add the powdered sugar and continue whisking until smooth.

One at a time, dip the tops of the cooled muffins into the glaze. Allow the excess to drip off. Turn muffins right side up and allow glaze to set. Dip a second time, if desired. Store leftovers at room temperature up to 3 days or in the refrigerator up to 5 days. Muffins freeze well, up to 2 months. Thaw in the refrigerator overnight.