Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners or grease it well. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. The mixture should look light and slightly fluffy.
In a separate bowl, grate the zest of two lemons using a microplane, releasing fragrant oils, then squeeze in the juice, aiming for about ¼ cup. Add the Greek yogurt, eggs, and olive oil, and whisk until the mixture is smooth and slightly frothy.
Pour the wet ingredients into the dry ingredients, then gently fold together with a spatula until just combined. Be careful not to overmix; a few lumps are fine—this keeps the muffins tender and fluffy.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Tap the tray lightly on the counter to settle the batter and release any air bubbles.
Bake in the preheated oven for 20-22 minutes, or until the muffins are golden on top, and a toothpick inserted into the center comes out clean. The tops should crack slightly and smell bright and citrusy.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a cooling rack and cool completely for at least 10 minutes — this helps set the crumb and enhances the flavor.
Serve the muffins warm or at room temperature, plain or with a dusting of powdered sugar. Enjoy the bright, tender crumb and zesty aroma in every bite!
