Lemon Yogurt Sugar Muffins

Deliciously soft and tender muffins crammed with lemon flavor and rolled in sugar while still warm with both lemon zest and juice, the flavor is prominent in each and every bite.. Thank you Cinnamon Spice & Everything Nice

¼ cup fresh-squeezed lemon juice
¾ cup milk
2 cups all-purpose flour
½ cup sugar
2 + ½ teaspoons baking powder
½ teaspoon salt
¼ cup butter, melted
1 egg, slightly beaten
½ cup nonfat plain Greek yogurt
1 teaspoon lemon zest, just the yellow part not the pith
1 teaspoon vanilla extract
topping:
2 tablespoons melted butter
granulated sugar

• Preheat oven to 400 degrees F. 
• Grease a 12 cup muffin pan or a 24-cup mini muffin pan.
• Add lemon juice to a large glass then add milk; set aside.
• In a large mixing bowl whisk together the flour, sugar, baking powder and salt. 
• In a separate large bowl stir together the milk mixture, butter, egg, yogurt, lemon zest and vanilla (don’t worry if it looks clumpy or curdled).
• Make a well in center of the dry ingredients and add the wet, stir just to combine
• Don't overmix or you'll have rubbery muffins.
• Spoon batter or use an ice cream scoop to fill muffin cups ¾ of the way full.
• Bake minis 12-14 minutes and large 18-20 minutes or until a cake tester comes out clean.
• Cool pans on wire racks 5 minutes then turn out 
• Brush the tops and sides with melted butter
• Dip or roll in sugar - you can put sugar in a paper bag and gently shake each muffin until coated. 
• Once cooled roll in sugar again