Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it. Gather all your ingredients for easy assembly.
In a large mixing bowl, whisk together the flour, sugar, and baking powder until evenly combined. This creates a light, airy base for your muffins.
In a separate bowl, combine the Greek yogurt, melted oil, eggs, and the zest of one lemon. Whisk until the mixture is smooth and slightly frothy, releasing a fresh lemon aroma.
Gradually fold the wet ingredients into the dry ingredients using a rubber spatula, just until combined. Be careful not to overmix; a few lumps are fine, and this keeps the muffins tender.
Add 2 tablespoons of fresh lemon juice to the batter and gently fold it in. The batter will lighten and become slightly more liquid, giving the muffins a vibrant citrus flavor.
Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full. Tap the tin lightly on the counter to settle the batter and remove air bubbles.
Bake the muffins in the preheated oven for 20-22 minutes, or until the tops are golden and cracked, and a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and let them rest in the tin for 5 minutes. Then transfer them to a cooling rack to cool slightly and set the crumb.
Enjoy the muffins warm or at room temperature. Their tender crumb, bright lemon aroma, and slight crackle on top make them a delightful treat.
