Preheat your oven to 375 degrees F. Make sure to coat a 12-cup standard-size muffin pan with nonstick spray so your muffins come out easily.
In a large bowl, stir together the yogurt, maple syrup, butter, eggs, vanilla, lemon juice, and lemon zest until well combined. The mixture should be smooth and creamy.
In another bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together to ensure even distribution of the dry ingredients.
Gently stir the yogurt mixture into the flour mixture. Be careful not to overmix; you want to keep the muffins light and fluffy.
Pour the batter into the prepared muffin pan, filling each cup about two-thirds full. This will give them room to rise without overflowing.
Bake for 14 to 16 minutes, or until the muffins are lightly golden brown. A cake tester inserted into the center should come out clean, signaling they’re done.
Once baked, run a knife around the edges of the muffins to loosen them from the pan. Carefully turn them out onto a wire rack to cool completely.
If you're using the Lemon Drizzle, prepare it by stirring together powdered sugar and lemon juice. Drizzle it over the cooled muffins and let it harden a bit before serving.
Enjoy your warm Lemon Yogurt Muffins fresh or store them in an airtight container!
