1.     Adjust your oven rack to the central position and preheat to 375 degrees F. Grease or line an extra-large (Texas Style) muffin tin with paper liners. You can also use standard muffins tins for this, no problem. They’ll just be smaller, which is fine.

2.     Whisk the flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl for about one minute.

3.     In a separate bowl, whisk the yogurt, lemon zest, juice, coconut extract, and eggs until smooth. Gently fold the yogurt mixture into the flour mixture, stopping just when it’s all combined. Stir in the melted butter. Don’t over mix! Doing so will overwork the proteins and create dense, tougher muffins.

4.    Divide the batter evenly among the prepared muffin cups, making sure not to fill them much more than 3/4 of the way to the top (you might get more than 6). Bake until golden brown and a toothpick or knife inserted in the center comes out clean, about 25 to 30 minutes (I like to check on them at 20 minutes). Rotate the muffin tin halfway through baking. When they’re done, cool them in the pan for about 10 minutes before transferring to a wire rack to glaze. Using a knife or toothpick, poke about 8 to 10 holes in each muffin (going almost all the way through).

5.    Meanwhile, make the glaze: add the sugar, lemon juice, and vanilla to a small saucepan over medium heat and gently cook until the sugar has melted, creating a syrup; about 3-5 minutes. Cool for a few minutes before using.

6.     Brush the cooled muffins with the lemon glaze, ensuring the glaze drips down into the holes you created. Roll or sprinkle each with lots of coarse sugar, creating a sparkly, crunchy crust on top (arguably the best part).