In a large bowl, whisk olive oil, sugar and eggs with an electric handheld mixer or whisk by hand until smooth.
Stir in the milk, lemon juice, and vanilla extract.
In a separate mixing bowl combine the flour, baking powder, baking soda, salt and lemon zest.
Add the flour mixture to the milk and egg mixture and use a spatula to fold the two together. Make sure to scrape the bottom of the bowl and mix just until they are mostly incorporated. Some lumps are okay.
Use a cookie scoop and scoop the batter into muffin tins lined with muffin liners or sprayed with baking spray. I used this.
Bake for 12 minutes or until a toothpick inserted into the center comes out clean or with a few breadcrumbs.
Remove the muffins from the tin and let the muffins cool before glazing.
To make the glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. The glaze should be just to a pourable consistency.
Drizzle the glaze over the muffins with a spoon or a fork and let set. Garnish with lemon zest of 1-2 lemons (optional).
Notes
For additional lemon flavor add 1 teaspoon of lemon extractLemon muffins can be stored at room temperature up to 2-3 days if wrapped tightly in plastic wrap or food container and kept in a cool, dry place. They freeze well for 2-3 months when in a freezer safe container.