Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. This creates a light, airy dry mixture for the muffins.
Zest both lemons using a microplane or zester, then juice them to measure out about ⅓ cup of lemon juice. Add the lemon zest and juice to a separate bowl.
In a different bowl, beat the eggs lightly until they are just combined, then whisk in the Greek yogurt, olive oil, lemon zest, and lemon juice until the mixture is smooth and fragrant.
Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix—lumps are okay; this keeps the muffins tender.
Divide the batter evenly among the muffin cups, filling each about ¾ full. The batter will be thick but scoopable.
Bake in the preheated oven for 20 to 22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool slightly and set the crumb.
Once cooled a bit, serve the muffins warm or at room temperature. For an extra touch, dust with powdered sugar or drizzle with honey if desired.
