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1
Preheat the oven to 350; lightly grease muffin tins or use paper liners.
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2
In an electric mixer on medium-high speed, with the paddle attachment, cream together the butter, sugar, and vanilla.
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3
Sift the remaining dry ingredients together into a bowl.
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4
Add the egg to the butter mixture and blend until combined.
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5
Add 1/4 cup yogurt to the butter mixture, then half of the dry ingredients, mixing and repeating withthe remaining yogurt and the remaining dry ingredients until the batter is combined; be sure to end with the dry ingredients.
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6
Mix in the citrus juices, zests, and extracts until combined.
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7
Spoon the batter into the muffin tins, filling them to the top.
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8
Bake for 25-30 minutes, until a pick comes out clean.
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9
Allow the muffins to cool 10 minutes while you make the glaze.
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10
Whisk together the juice with the powdered sugar.
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11
The glaze will come together in a thick paste and then loosen as the citrus breaks down the sugar.
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12
The glaze will be the consistency of evaporated milk.
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13
Remove the warm muffins from the tins and either dip the muffin tops into the glaze and swirl until the top is evenly coated or spoon 1 tablespoon glaze on top and spread evenly.
