Preheat the oven to 400℉/200℃. Position rack to middle.
Coat muffin tins (or paper liners) with non-stick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for at least 20 seconds. Set aside.
In a separate bowl. whisk together the egg, milk, oil, lemon zest, juice and extract. Whisk in the yogurt.
Add wet mixture all at once to the dry ingredients. Stir with a wooden spoon until just moistened.
Fill muffin liners 1/2- 3/4 full.
Bake 20 - 25 minutes or until top bounces back when lightly touched.
Cool before drizzling with lemon glaze (if using.)
Optional: To make the lemon glaze, whisk together the juice of one lemon with about 1 1/2 cups of icing sugar to desired consistency. Drizzle over muffins just before serving.This recipe was updated April 2018... just a few tweaks to make it better. Enjoy♥Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe lightly adapted from Macheesmo