Preheat oven to 350 degrees. Prepare 12 cup muffin tin with non stock spray or liners.

In a small bowl combine flour, poppy or chia seeds, baking powder, baking soda and salt. Set aside.

In an electric mixer, cream butter and sugar together until light and fluffy, about 2 minutes. Beat in eggs, one at a time, mixing well each addition.

Mix in lemon zest and vanilla. Using a spatula mix in the flour and yogurt until just combined.

Fill muffin tins about 2/3 of the way full. Bake for 18-20 minutes, until a tester comes out clean.

Allow the muffins to cool in the pan for a few minutes, before removing to a wire rack.

While the muffins are cooling prepare the glaze. Whisk together the lemon juice and powdered sugar until smooth. Drizzle a little over the top of each muffin. Allow glaze to set before serving.