Preheat your oven to 400°F and prepare a 12-cup muffin tin by greasing or lining it with paper liners.

In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk until evenly distributed.

In a separate, larger bowl, whisk together the Greek yogurt, eggs, sugar, melted butter, milk, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well blended.

Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix. Fold in the poppy seeds for even distribution.

Divide the batter evenly among the muffin cups, filling each about two-thirds full. Use a ⅓-cup measuring cup for consistent portions.

Bake for 17 to 22 minutes, or until the tops are springy to the touch and a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack. If desired, drizzle with lemon glaze once completely cooled.

Notes

To naturally sweeten the muffins, substitute the granulated sugar with maple syrup. Adjust by omitting the milk to balance the additional liquid. If the batter feels too thick, incorporate milk one tablespoon at a time to achieve the desired consistency.