Instructions

• Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners and set aside.
• In a medium bowl, cream ½ cup (115 g) softened unsalted butter with ¾ cup (150 g) granulated sugar until the mixture is pale and fluffy, about 2–3 minutes.
• Add the 3 room-temperature eggs one at a time, beating briefly after each addition until just combined. Scrape down the bowl as needed.
• Add ½ cup (150 g) Greek yogurt, 2 tablespoons lemon juice, 2 teaspoons lemon zest, and ½ teaspoon vanilla extract. Mix until the wet ingredients are smooth and uniform.
• In a separate bowl, whisk together 1½ cups (200 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
• Add the dry ingredients to the wet ingredients and fold with a spatula or mix on low speed just until no streaks of flour remain. Do not overmix.
• Divide the batter among the prepared muffin cups, filling each about three-quarters full.
• Bake at 425°F (220°C) for 5 minutes. Without removing the pan, reduce the oven temperature to 350°F (175°C) and bake an additional 15–17 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
• Remove the muffins from the oven, let them cool in the pan for about 5 minutes, then transfer the muffins to a wire rack to cool completely.