Lemon Muffin :- – 2 cups all-purpose flour 240g – 1 teaspoon baking soda – 1 ½ teaspoon baking powder – ½ teaspoon salt – 1 tablespoon milk powder optional – 6 tablespoons unsalted butter 85g, softened to room temperature – ¾ cup granulated sugar 150g – 1 Tablespoon lemon zest roughly 2 lemon – 2 large eggs at room temperature – ½ cup 120g plain Greek yogurt or sour cream at room temperature – 2 teaspoons pure vanilla extract – 4 Tablespoons 60ml milk – 4 Tablespoons 60ml fresh lemon juice