Here's what you'll need:
2 lemons, (will become the zest and juice in recipe)
¼ cup butter at room temperature
¼ cup applesauce
1 cup sugar
1 egg plus 1 egg white
1 teaspoon baking soda
1 cup of lemon-flavored yogurt
2 Tablespoons grated lemon peel
2 Tablespoons poppy seeds
2 cups flour
½ cup freshly squeezed lemon juice
2 Tablespoons granulated sugar
Pre-heat oven to 375 degrees F. Spray muffin pan with non-stick baking spray. Finely grate the lemon peel from the lemons so that you have about 2 tablespoons grated lemon peel. Then squeeze the lemons to make 1/2 cup fresh squeezed lemon juice and set aside.
In a large bowl beat the butter, applesauce, and sugar with an electric mixer until well-combined. Beat in egg and egg white. Add lemon peel and poppy seeds. Stir baking soda into the yogurt (it will bubble a bit). Fold flour into lemon mixture one third at a time, alternating with the yogurt just until all ingredients are blended.
Scoop batter into muffin pan. Bake 15-20 minutes or until just lightly browned and springy to the touch.
While muffins bake, in a small bowl mix together 1/2 cup lemon juice and 2 Tablespoons sugar until sugar is dissolved. When muffins are done, let them cool 5 minutes before removing from pan. Quickly dip the top of each muffin into the lemon juice mixture. Set on rack until muffins are completely cool and ready to eat.