Glazed Lemon Muffins

Is there anything NOT to like about a glazed lemon muffin? These have a tender crumb and a tangy glaze and if you happen to catch them warm out of the oven . . . well, you just might have a hard time controlling yourself.
GLAZED LEMON MUFFINS
1 3/4 c. flour
1 t. baking powder
3/4 t. baking soda
1/4 t. salt
3/4 c. sugar
1 T. grated lemon rind
1 egg, lightly beaten
8-oz. container lemon yogurt (I used plain yogurt and added a touch of lemonade)
1/4 c. plus 2 T. butter, melted
1 T. lemon juice
GLAZE
1/4 c. sugar
2 t. grated lemon rind
1/3 c. lemon juice

Combine flour, baking powder, baking soda, salt, 3/4 c. sugar, and 1 T. lemon rind. Mix well and make a little hole in the center. Into said little hole, dump in egg, yogurt, melted butter, and 1 T. lemon juice. Stir up the wet ingredients, then mix into the dry ingredients, just until moistened. (Can you tell, I was trying valiantly not to dirty up a second bowl?)
Spoon batter into greased muffin tins, filling about 3/4 full (mine made 12). Bake at 400 degrees for 15 - 20 minutes or until golden.
Cool muffins in pans for five minutes, then remove from pans. With toothpick, poke holes all over the muffin tops. In small saucepan, place glaze ingredients: the 1/4 c. sugar, 2 t. lemon rind, and 1/3 c. lemon juice. Cook over medium (or med.-high) heat, stirring constantly, until sugar dissolves. Spoon glaze over muffins.

This recipe comes from Christmas with Southern Living 1995. The fact that we just celebrated Easter does not negate my devotion to Christmas recipes. All. Year. Long.