In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds. Set aside.

In a large bowl, cream the softened, unsalted butter, granulated sugar, and brown sugar. About 2-3 minutes.

Add the two eggs, Greek yoghurt, lemon zest, lemon juice, and vanilla extract. Beat for 2-3 minutes with your hand mixer.

Pour the dry ingredients into the wet and add the milk. Mix together either on slow with the mixer or with a spatula until the ingredients are just incorporated.

Pour the poppyseed batter into muffin tins lined with muffin liners.

Bake for 5 minutes at 425℉/220℃/Gas Mark 7, then turn down the oven to 350℉/175℃/Gas Mark 4. Bake for another 16-17 minutes or until a knife inserted comes out clean.

Remove from the oven and let cool. Remove from the muffin tray and continue to let cool on a cooling rack.

If making the lemon icing sugar, you can make it while the muffins are baking.

In a small bowl, whisk the icing sugar, lemon juice, and fresh cream together. Keep in the fridge until needed.