In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Add the sugar mixture to the dry ingredients and whisk until combined.

In a medium bowl, whisk together the melted butter, buttermilk, Greek yogurt (or sour cream), eggs, oil, lemon juice, lemon extract, and vanilla extract.

Pour the liquid ingredients over the dry ingredients and use a spatula to stir to combine. Do not over mix. You want there to be a few flour streaks left.

Cover the bowl with a clean dish towel and let the batter sit at room temperature for 30 minutes.

While the batter is resting, preheat the oven to 425 degrees F. Line 2 muffin pans with paper liners, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray.

Divide the muffin batter evenly among the muffin cups, filling to the top. I like to use a large ice cream scoop.

Bake the muffins on the center rack for 6 minutes at 425 degrees, then turn the oven down to 350 degrees. Do not open the oven door. Bake for an additional 10 to 14 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done. Don’t over bake.

Transfer the pan to a cooling rack and let the muffins cool.

While the muffins are cooling, make the lemon glaze. In a small bowl, whisk together the confectioner’s sugar and lemon juice.

Drizzle the glaze over the cooled muffins. Serve!