Light and fluffy lemon muffins that are not overly sweet and taste incredible. They are also super easy to make (no mixer required) and are the perfect dessert, breakfast, or snack.
Preheat oven to 220°C/425°F degrees. Butter 12 muffin cups or line them with liner papers.
In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Divide the batter evenly between the muffin cups (almost all the way to the top). Bake for 3 minutes and then reduce the oven temperature to 180°C/350°F and continue to bake for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.