Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, sift together the flour, baking powder, and a pinch of salt. This ensures even distribution and a light texture.
In another bowl, whisk together the Greek yogurt, granulated sugar, and the zest of both lemons until the mixture is smooth and fragrant—this will take about 30 seconds and should smell bright and citrusy.
Add the eggs one at a time to the wet mixture, whisking well after each addition. The batter should become smooth, slightly frothy, and glossy.
Pour in the oil gradually while whisking, mixing until fully incorporated and the batter is smooth and slightly thickened.
Grate the zest of the lemons and squeeze out the juice. Stir the lemon juice into the batter for extra zing, and fold in the lemon zest for added aroma.
Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Do not overmix; it’s okay if there are a few lumps—the batter will be thick and slightly sticky.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. Tap the tray lightly on the counter to settle the batter and release any air bubbles.
Bake in the oven for 20–22 minutes, until the muffins turn a golden hue and a toothpick inserted in the center comes out clean. The tops should be slightly domed and fragrant with citrus.
Remove the muffins from the oven and transfer them to a cooling rack. Let them cool for at least 10 minutes—this helps them set and makes them easier to handle.
Enjoy these bright, moist muffins warm or at room temperature. For extra flair, dust with powdered sugar or drizzle with a simple lemon glaze if desired.
