Ingredients:

  • 250g all-purpose flour
  • 200g granulated sugar
  • 2 tbsp fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 245g full fat Greek yogurt
  • 2 large eggs, room temperature
  • 115g unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 120g powdered sugar
  • 3 tbsp fresh lemon juice for glaze
  • 1 tsp heavy cream

Instructions:

  1. Preheat your oven to 200°C (392°F). Line your muffin tin.
  2. In a large bowl, combine the 200g granulated sugar and 2 tbsp lemon zest. Use your fingertips to rub the zest into the sugar for about 2 minutes until the sugar is moist and smells like a lemon grove.
  3. In a separate bowl, whisk together the 250g flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
  4. In a medium jug, whisk the 245g yogurt, 1/4 cup juice, 2 eggs, 115g melted butter, and 1 tsp vanilla until the mixture is silky and pale yellow.
  5. Make a well in the center of the dry ingredients. Pour in the wet mixture. Use a spatula to fold the ingredients together using only 12-15 strokes. Stop when you can no longer see streaks of dry flour.
  6. Use your scoop to fill the muffin liners. They should be nearly full, about 3/4 of the way up.
  7. Slide the tin into the oven and immediately turn the heat down to 175°C (350°F). Bake for 18-20 minutes. You'll know they are done when the centers spring back when lightly touched and the edges are a pale golden brown.
  8. Let the muffins sit in the tin for 5 minutes. Then, move them to a wire rack.
  9. While the muffins cool, whisk together the 120g powdered sugar, 3 tbsp lemon juice, and 1 tsp heavy cream. It should be thick but pourable, resembling the consistency of warm honey.
  10. Dip the tops of the slightly warm muffins into the glaze. Let the excess drip off, then set them back on the rack.