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Heat oven to 400°F and line 12-cup muffin pan with paper liners.
In large bowl, whisk together flour, baking powder, baking soda, and salt. In separate bowl, mix yogurt, lemon zest, ⅓ cup lemon juice, and vanilla.
In large bowl, using electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, about 2 minutes. Beat in egg, scraping side of bowl as necessary. Add half of flour mixture, mixing just to combine, then half of yogurt mixture, scraping bowl and beater as necessary. Repeat with remaining flour and yogurt mixtures, then fold in poppy seeds.
Using ¼-cup ice cream scoop, scoop out rounded portion of batter into each muffin cup.
In small bowl, stir together turbinado sugar and 2 teaspoons water. Immediately stir in almonds, then top each muffin with about 1 tablespoon sugared almonds, mounding in middle.
Bake, rotating pan halfway through, until muffins are golden brown, 16 to 20 minutes. Transfer pan to wire rack and let muffins cool completely.
For glaze, in small bowl, stir together confectioners’ sugar and 4 teaspoons lemon juice, adding additional lemon juice ½ teaspoon at a time if necessary (glaze should be smooth and thick). Using spoon, drizzle glaze across cooled muffins.