Preheat oven to 375 degrees F.

Grease a 12 cup muffin pan.

In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.

In a medium bowl, whisk together 1 cup of the sugar, eggs, yogurt, butter, and lemon zest until well blended.

Add the egg mixture to the flour mixture and stir until just blended.

Divide batter equally among prepared muffin cups.

Bake in preheated oven for 25 to 30 minutes or until tops are golden and a toothpick inserted in the center comes out clean.

Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool slightly.

In a small saucepan, heat the remaining sugar and lemon juice over medium heat, stirring, until sugar is dissolved.

Brush the lemon-sugar glaze over warm muffins.