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Pre-heat the oven to 425ºF.
In a large bowl add the sugar and the lemon zest. Using your hands, rub them together to help release the natural oils of the zest, which will make the cupcakes even more flavorful.
Add the flour, poppy seeds, baking powder, baking soda, and salt to the bowl. Whisk to combine.
In another bowl mix the greek yogurt, eggs, oil, milk, lemon juice, and vanilla. Whisk to combine.
Pour the wet ingredients over the dry mixture.
Mix with a spatula until 80% incorporated. There should still be some bits of dry ingredients that aren’t incorporated with the batter.
Cover the bowl with a towel and let the batter rest for 30 minutes. This step is optional but helps the muffins have a taller rise.
Spoon the muffin batter into the muffin pan lined with cupcake papers until full and almost to the top.
Bake in the pre-heated 425ºF oven for 7 minutes.
Lower the temperature to 350ºF and bake for another 12 to 15 minutes until golden around the edges, and a toothpick inserted in the muffin should come out clean.
Let the muffins cool down before serving.
Whisk the powdered sugar and lemon juice together. If the consistency is too runny, add more sifted powdered sugar and whisk.
Drizzle over the muffins with a piping bag or a spoon.
Top with more lemon zest and poppy seeds.