1-Preheat oven to 375 degrees Fahrenheit and position the rack in the middle. Grease a muffin pan to prevent sticking and ensure even baking.

2-In a large 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 until well combined.

3-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 creamy.

4-Gently fold the yogurt mixture into the flour mixture until just combined, then fold in 8 tablespoons of melted and cooled unsalted butter. Remember to avoid overmixing to keep the muffins light and tender.

5-Divide the batter evenly among the muffin cups, filling each one appropriately for that perfect rise.

6-Bake for 20 to 25 minutes, rotating the pan halfway through, until the muffins are golden brown and a toothpick inserted in the center comes out clean.

7-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 to form a light syrup for the glaze.

8-Remove the muffins from the oven, brush them with the warm lemon syrup, and sprinkle with coarse sugar if desired. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool for another 10 minutes before serving.