1cupplain yogurt(or lemon flavored yogurt or sour cream)
1lemon(juiced and zested)
GLAZE
½cuppowdered sugar
Instructions
Preheat oven to 350°. Line muffin tin with wrappers or spray with cooking spray.
topping
In a small bowl, combine topping ingredients, pressing together with fingers until firm. Put in freezer.
muffins
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In another mixing bowl, whisk together egg and sugar until thick and yellow (about 30 seconds). Whisk in melted butter until combined. Add yogurt, ¼ cup of lemon juice and about half of the lemon zest.
Fold in flour mixture until batter is just mixed (do not over mix). Scoop batter into muffin tins. Remove topping from freezer and crumble on top of the muffins.
Bake at 350 degrees until a toothpick inserted in the center comes out with crumbs but no uncooked batter (15-20 minutes). Remove from pan and let cool.
glaze
While muffins are cooling, prepare glaze. In a small bowl, combine powdered sugar and remaining lemon zest. Add remaining lemon juice about a tablespoon at a time until it is drizzling consistency.