Preheat the oven to 375F and line a muffin tin with liners.

Whisk together the flour, sugar, baking powder, and poppy seeds.

In a separate bowl, combine the milk, melted butter, eggs, lemon zest, and juice.

Fold the wet into the dry just until no streaks remain, then fill the muffin cups.

Bake for 18 to 20 minutes until the tops spring back, then cool on a rack.

Whisk a little powdered sugar with lemon juice and drizzle over the cooled muffins.