Preheat oven to 375ºF/190ºC. Line 12 muffin cups with liner papers or grease well.
In a large bowl, combine flour, baking powder, and salt, sugar and orange zest and mix to combine. In another medium bowl, whisk eggs with melted butter, plain yogurt, milk, orange juice, orange flower water and vanilla extract until well combined. Pour the dry ingredients into the wet mixture and stir with a wooden spoon or rubber spatula until just combined. Do not over mix. The batter should be thick.
Divide batter evenly between muffin cups, almost all the way to the top (Tips: you can use the ice cream scoop to scoop out the batter). Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove from the oven. Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
To make the orange glaze: In a small bowl, add sifted powdered sugar, orange zest, orange juice, lemon juice and whisk until thick and pourable consistency. Once muffins have cooled, pour glaze over the tops using a tablespoon, letting it drizzle down the sides.
Muffins can be kept in an airtight container in the fridge for up to 3 days and stays frozen for up to 2 months. Serve them at room temperature.