Ingredients
1-3/4 cups all-purpose flour3/4 cup sugar1 tablespoon grated lemon zest1 teaspoon baking powder3/4 teaspoon baking soda1/4 teaspoon salt1 large egg1 cup lemon or plain yogurt6 tablespoons butter, melted1 tablespoon lemon juiceTOPPING:1/3 cup lemon juice1/4 cup sugar1 teaspoon grated lemon zest
Preparation
In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan.
Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.
