Bakery Style Lemon Poppy Seed Muffins

Adjust oven rack to middle position and heat oven to 375 degrees F

Grease 12-cup muffin tin

Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl

In a separate bowl, whisk yogurt, lemon zest, and eggs until smooth

Gently fold yogurt mixture into flour mixture until just combined

Fold in melted butter

Do not overmix

If you overmix, the muffins will be dense

Divide batter evenly among prepared muffin cups. (I like to use this ice cream scoop to make it easy) Bake until golden brown and toothpick inserted in the center comes out clean, 20 to 25 minutes

Rotate muffin tin halfway through baking

While muffin are baking, simmer sugar and lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes

Remove muffin tin to a wire rack

Brush with lemon syrup

Sprinkle with coarse sugar

Let muffins cool in tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.