Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with butter.
In a large mixing bowl, combine the sifted flour, sugar, baking powder, and salt. Whisk together until evenly mixed.
1 cup all-purpose flour, 0.75 cup granulated sugar, 1 tablespoon baking powder, 0.5 teaspoon salt
In a separate bowl, whisk together the melted butter and eggs until well combined. Add the lemon juice and lemon zest, mixing again until smooth.
0.5 cup unsalted butter, 2 large eggs, 0.3 cup fresh lemon juice, 1 tablespoon lemon zest
Pour the wet mixture into the dry ingredients. Gently fold together with a spatula until just combined; the batter should be slightly lumpy but free of dry flour.
0.5 cup unsalted butter, 2 large eggs, 0.3 cup fresh lemon juice, 1 tablespoon lemon zest
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Place the tray in the oven.
Bake for 20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean. The edges should be slightly crisp, and the muffins will have risen nicely.
