Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, airy base for your muffins.
In a separate bowl, combine the Greek yogurt, granulated sugar, and the lemon zest. Whisk until the mixture is smooth and fragrant, with a slightly creamy texture.
Add the eggs one at a time to the wet mixture, whisking well after each addition until the batter is smooth and slightly frothy.
Pour in the neutral oil and gently whisk to incorporate, creating a silky, cohesive batter that’s just starting to look shiny.
Fold the wet ingredients into the dry ingredients with a spatula, mixing gently until just combined. Be careful not to overmix—lumps are fine, and this keeps the muffins tender.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. A scoop or spoon helps ensure uniform portions.
Bake in the preheated oven for about 20-22 minutes, or until the muffins are golden around the edges and a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely or serve warm.
Optional: sprinkle with additional lemon zest or powdered sugar for a bright finishing touch. Enjoy these muffins with your favorite tea or coffee for a sunny, flavorful treat.
