Preheat the oven to 425º, and line a 12 spot muffin tin with papers, or butter each well generously.

In a medium mixing bowl, rub the sugar and lemon zest together to release the oils from the zest - you can do this with your fingertips, or just mash it around with the times of a fork.

Whisk in the flour, salt, baking powder and poppy seeds.

In a 2 cup measuring cup, or a similarly sized bowl, combine the yogurt and eggs, and then stir in the lemon juice.

Pour the yogurt mixture, and the melted butter into the dry ingredients and combine quickly, using as few strokes as possible - you want a somewhat shaggy batter, and a dry spot here and there is fine - don't over-mix!

Fill each cup in the muffin tin almost to the very top - it is going to seem like they are too full and this is too much batter, but it is just right.

Immediately place the filled tin in the hot oven and set the timer for 10 minutes.

After 10 minutes, turn the tin, and lower the heat to 375º.

Bake about 10 to 12 minutes more - a toothpick inserted near the center of a muffin should come out with no more than a few moist crumbs on it.

Turn the muffins out onto a cooling rack [they will get soggy if you leave them in the muffin tin] and cool for just a few minutes before serving with plenty of soft butter, maybe some jam, whipped cream cheese or lemon curd.

Store leftovers tightly wrapped - these are best eaten pretty quickly, but can be reheated if eaten later.