Preheat oven to 375 and line muffin cups with paper liners.

Fit food processor with steel blade and process the orange pieces until finely chopped.  Add the cream cheese and process.  Scrape down the bowl and process again.  The mixture should retain some orange texture

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

In the bowl of your electric mixer fitted with the paddle, beat butter on medium speed until smooth and light in color.  Stop the machine and add the cream cheese mixture then mix for one minute.  Add the sugar in a stead stream then blend in the eggs and yolk one at a time, allowing each egg to incorporate before adding another.  Add the vanilla.

Reduce the mixer speed to low and add the flour mixture in three additions, mixing just until blended after each addition.

Using a standard ice cream scoop, portion the batter into the muffin liners and baking for 20-22 minutes until the tops are springy to the touch.  Remove muffins from pan and allow to cool on a rack.