Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. Bake the muffins at 425 F for 6 minutes, then reduce the temperature to 350 (177 C) for an additional 7-9 minutes.
Make the 2 ingredient lemon glaze by stirring the fresh lemon juice into the powdered sugar until you reach your desired consistency. Spoon the glaze over the mostly cooled lemon muffins. Top with lemon zest if you like and enjoy!