Preheat your oven to 180°C (350°F). Grease a muffin tin or line it with paper liners to prevent sticking.
In a large mixing bowl, whisk together the flour, sugar, and baking powder until evenly combined. This creates a dry base for your muffins.
In another bowl, whisk the eggs, Greek yogurt, vegetable oil, lemon zest, and lemon juice until the mixture is smooth and slightly frothy, releasing a bright citrus aroma.
Pour the wet mixture into the bowl of dry ingredients. Using a spatula or a spoon, gently fold everything together just until the ingredients are combined; be careful not to overmix, as this can make the muffins dense.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Gently tap the tray on the counter to settle the batter and remove any air bubbles.
Bake in the preheated oven for 18–20 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean. The tops should have a slight crackle and feel springy to the touch.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool slightly, which helps set their tender crumb.
Once cooled slightly, you can serve the muffins as is or add a dusting of powdered sugar or a quick lemon glaze for extra brightness. Enjoy them warm or at room temperature with a cup of tea or coffee.
