1/4 cup berry sugar (aka caster sugar or super fine sugar)
raw, coarse sugar
Instructions
Melt and cool butter.
In a large bowl, add flour, sugar, poppy seeds, baking powder, baking soda and salt. Whisk together.
In a separate bowl whisk yogurt and eggs until smooth. Zest all 6 lemons into the bowl. Juice 3 lemons into the bowl. Add the melted butter and oil. Whisk until smooth.
Using a spoon, gently fold together liquid mix into dry. Only fold a few times until just combined. Do not overmix. Let sit.
Heat the oven to 375F/190C.
Grease a 12 cup muffin tin with butter.
Spoon the batter into the prepared muffin tin.
Bake for 20 to 25 minutes until a toothpick inserted comes out clean, and the tops are turning golden brown.
In a small saucepan, juice the last three lemons. It should come out to about 1/4 cup of juice. If you don’t get a enough, add a bit more. Add the berry sugar.
Simmer on low heat for about 5 to 8 minutes, stirring regularly.
When the muffins are done, pull them from the oven, remove from the muffin tin and place on a cooling rack over parchment paper.
Drizzle the lemon glaze over the top of the muffins while they are still warm.