Ingredients:

  • 2 cups All-Purpose Flour (240 g)
  • 3/4 cup Granulated Sugar (150 g)
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda (bicarbonate of soda)
  • 1/2 tsp Fine Sea Salt
  • 1 Tbsp Lemon Zest (zest of 2 medium lemons)
  • 1/2 cup Unsalted Butter, melted and slightly cooled (113 g or 1 stick)
  • 1 cup Plain Greek Yogurt, full-fat (240 g)
  • 2 large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 1 Tbsp Fresh Lemon Juice (15 ml)
  • 1 Tbsp Coarse Sugar (optional for topping)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
  2. Melt the butter and set it aside to cool slightly while preparing the other ingredients.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the lemon zest, using your fingertips to gently rub the zest into the sugar to release the oils.
  4. In a separate medium bowl, whisk the cooled melted butter, Greek yogurt, eggs, vanilla extract, and lemon juice until well combined and smooth.
  5. Pour the wet ingredients mixture into the dry ingredients. Using a rubber spatula, mix only until just combined. A slightly lumpy batter with a few streaks of flour remaining is desired. Do not overmix.
  6. Use an ice cream scoop to divide the batter evenly among the 12 prepared muffin cups, filling them about two-thirds full. Sprinkle coarse sugar over the top of each muffin, if using.
  7. Place the muffin tin into the preheated 400°F (200°C) oven and bake for 5 minutes.
  8. Without opening the oven door, reduce the heat to 375°F (190°C). Continue baking for an additional 15–17 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.