Preheat the oven to 375°F (190°C).

Line a muffin tin with parchment paper or muffin liners.

In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, ½ cup granulated sugar, 2 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.

In another bowl, beat 1 large egg, then add ½ cup plain yogurt or sour cream, ⅓ cup vegetable oil, 2 tbsp lemon juice, and zest of 1 lemon; mix until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to over-mix.

Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.

Bake for 18-20 minutes at 375°F (190°C), or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for about 5 minutes, then transfer them to a cooling rack to cool completely before serving or glazing.