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Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with muffin paper liners. Slightly oil with oil spray. Set aside.
In a large mixing bowl, whisk yogurt, olive oil, lemon juice, lemon zest, sugar, and vanilla extract if your yogurt is unflavored/unsweetened.
Fold in self-rising flour and use a rubber spatula to incorporate. Stir until the batter is smooth and thick.
Divide the batter evenly into the 12 muffin holes.
Bake the muffins at 350°F (180°C) for 22-25 minutes or until the top is lightly golden brown and a toothpick inserted in the center of the muffins comes out clean.
Let them cool down on a cooling rack at room temperature for 1 hour before decorating with the optional icing.
In a small mixing bowl stir powdered sugar, and lemon juice. Stir with a spoon until smooth.
Drizzle on top of the cooled muffins with a pinch of extra grated lemon zest for a tangy flavor.