Preheat oven to 375 degrees. Prepare a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and sugar. Set aside.
In a large mixing bowl, whisk together orange juice, zest, eggs, butter, and yogurt. Pour into dry ingredients
Stir together wet and dry ingredients until just combined.
Divide the batter into 12 muffin cups.
Bake for 18 to 20 minutes until a toothpick inserted in the middle comes out clean. Allow to rest in muffin tin for 5 minutes before moving to cooking rack.
Melt chocolate chips in a microwave safe bowl, for 20 seconds, stirring well and repeatedly heating at 10-second increments until smooth. Do not overheat. If chocolate is too thick, add ½ teaspoon coconut oil or vegetable shortening.
Drizzle chocolate over muffins.
Notes
You could also make an easy orange glaze by combining 1/2 cup of powdered sugar with a teaspoon and a half of orange juice.