1 3/4 c. flour
3/4 tsp. baking soda
3/4 c. sugar
1 tsp. baking powder
1 (8 oz.) container lemon yogurt
6 tbsp. melted, cooled butter
1 egg at room temperature
1 tbsp. fresh lemon juice

Preheat oven to 400 degrees. Line 2 1/2-inch muffin cups with paper baking cups. Mix first 6 ingredients in large bowl; make well in center. Whisk yogurt, butter, egg, and lemon juice in another bowl. Add to well; stir into dry ingredients until just blended (batter will be lumpy).

Spoon batter into prepared cups, filling each 1/2 full. Bake until muffins are golden brown and tester comes out clean, about 10-15 minutes. Cool muffins for 5 minutes in pan. Meanwhile, prepare the glaze.

GLAZE:

Juice from 1 lemon
2 tbsp. sugar

Cook in small non-aluminum pan over low heat, swirling pan frequently until sugar dissolves.