Step 1

Heat oven to 375°F. Line 12 standard muffin cups with paper baking liners.

Step 2

In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt until well combined. In a separate medium bowl, whisk yogurt, lemon juice, lemon zest and eggs until well combined. Whisk in butter until combined.

Step 3

Gently stir wet ingredients into dry ingredients with a spatula until just combined (do not overmix, or the muffins will end up tough).

Step 4

Divide batter evenly among prepared muffin cups (the batter will be thick, and the cups will be quite full). Top batter evenly with coarse sugar.

Step 5

Bake 20 to 25 minutes or until tops of muffins are golden brown and a toothpick inserted in the center of one muffin comes out clean. Cool muffins in muffin tin 5 minutes, then transfer to cooling rack to cool completely.

Step 6

Store muffins covered in an airtight container at room temperature for up to 4 days.