Preheat oven to 375°F(190°C).

In a large mixing bowl, cream together the butter and sugars until tan and creamy. Next, beat in the eggs, lemon zest, and vanilla.

In another large mixing bowl, whisk together the flour, salt, and baking soda.

In a medium mixing bowl, mix together the buttermilk and lemon juice.

Alternating a third at a time, mix in the flour mixture and buttermilk mixture into the creamed butter and sugar until just incorporated. Do not overmix to prevent the muffin batter from developing gluten. This will make the muffin too dense.

Fold in the poppy seeds with a rubber or silicone spatula until seeds are evenly distributed, but without mixing the batter too much.

Place baking cups into standard sized muffin pans and fill them no more than 2/3 of the way up. Sprinkle a small amount of sugar and poppy seeds on top of the muffins.

Bake muffins for 25 to 35 minutes or until amber and just lightly browned on the edges. Probe the center of each muffin with a toothpick; if the toothpick comes out clean, the muffin is ready. Set the muffins aside to cool completely.

Squeeze out the juice of two lemons into a medium mixing bowl and remove all of the seeds.

A third at a time, mix the powdered sugar into the lemon juice, mixing thoroughly until a thick glaze develops. You may have to add more or less sugar depending on the consistency you desire. It should be thick enough to dry solid white at room temperature.

When the muffins are completely cooled, pour your preferred amount of lemon drizzle onto the muffins.

Enjoy!