Preheat the oven to 375°. Line two 12-cup muffin tins with muffin papers. Brew the tea and add the poppy seeds. Allow this mixture to cool.
Discard the tea bags. In a large mixing bowl combine the tea, poppy seeds, yogurt, oil, and eggs. Whisk until well blended.
Add the muffin mix and lemon zest. Fold just until combined.
Divide the batter among the muffin cups. Sprinkle generously with coarse sugar.
Bake about 20 minutes or until a tester comes out with a few crumbs attached. Cool the baked muffins on a wire rack.
To freeze: cooled muffins can be stored in an airtight container in the freezer for up to 2 months.
Notes
Nutritional values are approximate and are based on 1 muffin. Use within 3 days or freeze for longer storage.
To make ahead: Baked, cooled, and unfrosted muffins can be stored in a ziptop freezer bag in the freezer.
Muffins can also be frozen unbaked. Place lined tray in freezer until batter is solid. Remove muffins from the tray and place in an airtight container in the freezer. Bake as directed when ready to serve.Variations: adjust the flavor of the muffin by varying the tea and zest used. For instance, use Earl Gray Tea and orange zest or green tea with lime zest.