In a large bowl with whisk combine: 1 3/4 cups all purpose flour, 1/2 cup sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon of salt, zest from 2 lemons.
In a second bowl mix together: 8 tablespoons (1 stick) of melted unsalted butter, 2/3 cup fresh lemon juice, 1 teaspoon lemon extract (optional) and 2 large eggs.
Combine the wet and dry ingredients just until moistened. Probably around a 10 second whisk. Spoon into greased muffin tins. The recipe is supposed to just make 8 muffins and tells you to fill the other 4 empty spots with water, however I got 12 muffins so it depends on how big you like yours.
Bake in a preheated 400 F oven for 20-25 minutes.
I actually skipped the following step, but thought I would include it anyway.
To make the lemon glaze: 1/4 cup sugar, 1/4 cup fresh lemon juice. Heat in a small saucepan until sugar is dissolved, but do not boil. Pierce the baked muffins several times and pour glaze over them. Cool for 5 minutes to absorb before transferring to a cooling rack.
Variation: substitute an equal amount of orange zest and orange juice for the lemon zest and juice. Omit the lemon extract.
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