1 3/4cups(250 grams or 8.8 ounces) all-purpose flour
1 1/2teaspoonsbaking powder
2/3cup(135 grams or 4.7 ounces) granulated sugar
6tablespoons(85 grams) butter, melted
zest and juice of one lemon(mine yielded about 1 tablespoon zest and 1/4 cup juice)
For the lemon drizzle topping:
To make the muffins:
Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner papers.
In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
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 180C/350F 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.
To make the lemon drizzle topping:
In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).
When the muffins are cooled, pour the drizzle over the muffins.
Muffins are best the same day they are made, but can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.