Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.

Line a muffin tin with muffin/cupcake liners.

In a large bowl, combine the almond flour, sugar, baking soda, and salt, and stir.

Whisk together yogurt, lemon juice, lemon zest, eggs, and vanilla extract in a separate bowl, then stir into bowl with almond flour mixture. Don’t overbeat—stir just until combined.

Pour the batter into the muffin cups, filling them ¾ of the way up. If you fill them too high, the muffin tops will rise over the edge of the holes and then fall, causing the muffins to stick to the outside of the tin. You may have an extra muffin’s worth of batter. (Bake that after the first batch for your chef’s treat!)

Bake for 18 minutes, until tops are golden brown, and a toothpick comes out cleanly.

Remove muffin tin from oven and place on cooling rack. These muffins are soft, so wait for them to cool completely before removing from pan—otherwise, it’s easy to crush them.

While muffins are baking, whisk together confectioner’s sugar, lemon juice, and milk for the lemon glaze.

To serve, drizzle lemon glaze over the tops of the muffins. Or, for a less sugary option, simply sprinkle lightly with powdered sugar rather than glazing.