In a large bowl, combine the flour, baking powder ,sugar, poppy seeds, baking soda / bicarbonate of soda and salt. ( Dry ingredients)

In a separate bowl combine the milk, lemon zest and juice and eggs until smooth.( Wet ingredients )

Fold the wet ingredients into dry ingredients until just combined and then fold in butter. Do not overmix. Overmixing will result in dry muffins.

Divide the batter between the muffin cups and bake in a preheated oven of 356°/180°C for about 15 to 18 minutes or until a skewer comes out clean.

Remove from the oven and allow to cool on a wire rack before adding the glaze

Combine all the ingredients until the mixture is thick (add more milk if it’s too thick or more powdered sugar/ icing sugar if it’s too runny). Drizzle over the muffins.