Muffins

1. Preheat the oven to 400F/204C and lightly grease a 12-cup muffin pan, set aside.
2. In a large bowl with a handheld electric mixer, or bowl of an electric stand mixer, beat the lemon zest and the sugar for 3 minutes. Add in yogurt, eggs, lemon juice, and melted butter, mix just until combined, making sure to scrape down the sides of the bowl to ensure everything is fully combined.
3. In a separate large bowl whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
4. Gently fold in the dry ingredients into the wet ingredients, just until no major flour streaks remain. Over mixing will overdevelop the gluten producing a tougher muffin.
5. Using a large cookie scoop add the batter to each individual muffin cavity. Bake for 6 minutes then reduce the temperate to 325F/163C and bake for an additional 9-11 minutes, or until a toothpick inserted in the center comes out with no wet batter, moist crumbs are okay. While the muffins are baking prepare the lemon glaze.
6. In a medium pot over low heat cook the sugar and lemon juice, stirring frequently. Cook the glaze over medium heat for about 5 minutes, the mixture should bubble up, all the sugar should melt into the lemon juice. Take off the heat and let cool for 10 miuntes, the mixture should have slightly thickened.
7. When muffins are baked place on a wire rack to cool for 5 minutes before removing from the muffin pan. Place muffins on a wire rack and use a pastry brush to brush the top of the muffin with the lemon glaze. Store leftovers in an air-tight container for up to 3 days.