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Preheat the oven to 375° F and add paper liners to a 12 hole muffin tin.
In a large mixing bowl, add the all-purpose flour, sugar, poppy seeds, baking powder, baking soda and salt and stir to combine.
In a separate medium bowl, add the yogurt, lemon juice, lemon zest, and eggs and whisk together thoroughly.
Pour the wet ingredients to the dry ingredients and stir together just until barely combined. Then add the melted butter and fold in gently.
Using a large cookie scoop, add the batter to each lined muffin tin hole until equally filled.
Place in the preheated oven and bake for 25 minutes.
Make the syrup:
After baking, add the lemon juice and sugar to a small saucepan and heat over medium heat, stirring very often for about 5 minutes until it thickens.
Brush or drizzle the syrup on the top of each muffins and then sprinkle with coarse sugar.