Preheat oven to 375 degrees F. Grease or line a muffin tin, and set aside. Whisk together the dry ingredients, flour through salt in a medium bowl, and set aside.

In the bowl of your stand mixer fitted with the paddle attachment, combine the yogurt, buttermilk, lemon juice, lemon zest, vanilla extract, and eggs. Add the flour mixture to the wet ingredients, mixing on low speed until just combined. Add the melted butter, and mix until just combined.

Spoon the batter into the greased/lined muffin tin, filling each well all the way to the top. Bake 20-25 minutes or until a toothpick come out with moist crumbs.

For the glaze: Add the powdered sugar to a small bowl. Add the lemon juice a tablespoon at a time, until all of the powdered sugar is dissolved, and it’s the consistency of a thick paste. If you want your glaze to be super lemony, stir in lemon zest.

*Note: Allow the muffins to cool before unwrapping them if you’ve opted to use liners, as warm muffins have a tendency to stick! (If you can resist!)