1- In a bowl, whisk together 3 cups all-purpose flour, 1 cup sugar, 2 tablespoons poppy seeds, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to mix everything evenly.

2- In a separate bowl, whisk 1 1/2 cups plain whole milk yogurt or low-fat yogurt, 1 1/2 tablespoons grated lemon zest, and 2 large eggs until the mixture is smooth and well combined.

3- Gently fold the yogurt mixture into the flour mixture until just combined, then fold in 8 tablespoons melted and cooled unsalted butter. Be sure to avoid overmixing to keep the batter light.

4- Divide the batter evenly among the muffin cups, filling them for a perfect rise during baking.

5- Bake for 20 to 25 minutes, or until the muffins are golden and a toothpick inserted comes out clean. Remember to rotate the tin halfway through for even cooking.

6- While the muffins bake, simmer 1/4 cup sugar and 1/4 cup lemon juice in a small saucepan over medium heat for 3 to 5 minutes until it forms a light syrup. Once baked, remove the muffins from the oven and brush them with this syrup, then sprinkle with coarse sugar if you like. Let them cool in the tin for 5 minutes before transferring to a wire rack for an additional 10 minutes.