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### **Instructions**
#### **1. Preheat the Oven**
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
#### **2. Mix the Dry Ingredients**
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
#### **3. Combine the Wet Ingredients**
In another bowl, whisk the sugar and eggs until light and fluffy. Add the oil, yogurt, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
#### **4. Combine the Wet and Dry Mixtures**
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined; avoid overmixing to keep the muffins tender.
#### **5. Fill the Muffin Cups**
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
#### **6. Bake the Muffins**
Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack.
#### **7. Prepare the Lemon Glaze (Optional)**
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled muffins for extra sweetness and shine.
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### **Tips for Perfect Lemon Muffins**
– **Use Fresh Lemons:** Freshly squeezed lemon juice and zest make a big difference in flavor.
– **Don’t Overmix:** Overmixing can lead to dense muffins. Stir until just combined.
– **Add a Crunchy Top:** Sprinkle granulated sugar or coarse sugar over the batter before baking for a crunchy muffin top.
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### **Why These Muffins Are the Best**
These muffins strike the perfect balance between sweet and tangy, with a moist crumb that melts in your mouth. The optional lemon glaze adds a burst of citrusy sweetness that elevates them from simple muffins to a true treat.
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### **Serving Suggestions**
Pair these lemon muffins with a hot cup of tea, coffee, or even a refreshing lemonade. They’re perfect for breakfast, brunch, or a midday snack.
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### **Storage Tips**
– **At Room Temperature:** Store in an airtight container for up to 3 days.
– **In the Fridge:** Keep them refrigerated for up to a week.
– **Freezing:** Wrap each muffin individually and freeze for up to 3 months. Thaw at room temperature before enjoying.
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Bright, zesty, and irresistibly moist, these lemon muffins are a must-try for lemon lovers. Bake a batch today and savor the sunshine in every bite!
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