Preheat your oven to 350 degrees Fahrenheit. Line a 12 cup muffin tin with cupcake liners. Alternatively, spray a silicon muffin tin with cooking spray.
In a large bowl whisk together the flour, baking soda, and salt. Set aside.
2 1/2 cups all-purpose flour, 3/4 teaspoon baking soda, 1 teaspoon table salt
In a medium bowl whisk together the sugar, eggs, lemon zest, lemon juice, and milk. Whisk in the butter.
1 cup granulated sugar, 2 large eggs, 3 teaspoons lemon zest, 1/3 cup lemon juice, 1/2 cup milk, 8 tablespoons unsalted butter
Gently fold the wet ingredients into the dry ingredients until just combined. Stir in the poppy seeds.
2 tablespoons poppy seeds
Fill each muffin cup 2/3 full with muffin batter. Bake for 20 - 25 minutes or until a toothpick inserted into the middle of the muffin comes out with just a few crumbs.
Allow to cool in the muffin tin for a few minutes until transferring to a cooling rack. Once fully cooled, enjoy immediately or store in an airtight container for up to one week. See instructions in the post for freezing.