• Prepare the muffin tins with the muffin paper cups and preheat the oven to 400°F. Set aside
• In a large bowl, combine the flour, sugar, baking powder, baking soda, poppy seeds, and salt. Whisk together until evenly combined. Zest the lemons over the dry ingredient bowl and mix one more time to combine.
  
• In a separate bowl, combine the eggs, greek yogurt, whole milk, avocado oil, almond extract, and lemon extract. Whisk to combine.
  
• Pour into the dry ingredient bowl the wet ingredients and slowly stir, fold, and combine the wet ingredients into the dry ingredients. Stir until just barely combined, the batter will be lumpy. If the batter is smooth, it has been mixed too much.
  
• Spoon batter into muffin tins. Bake for 20 minutes or until a toothpick inserted comes out clean. Let cool for 20-30 minutes and then add the glaze on top.

Glaze

• In a bowl add in 2 cups of powdered sugar and half of the lemon juice. Mix to combine. To change the consistency to a thicker texture, add more powdered sugar in. To make it thinner and able to drizzle, add in more lemon juice. Do this until the preferred consistency is reached. Top each muffin with the glaze.