1. Preheat the oven to 350 F. Line a muffin pan with paper muffin liners (we recommend using reusable liners such as these) or generously spray the pan with cooking spray then set aside.
2. In a large bowl, whisk together the eggs, honey, yogurt, oil, vanilla, lemon zest, and lemon juice. 
3. To the wet mixture, add the gluten-free flour, baking powder, baking soda and salt. Stir well until all of the dry ingredients are incorporated. Fold in the poppy seeds.
4. Evenly fill 12 muffin wells with the muffin batter. Bake for 16-18 minutes or until a toothpick inserted into center comes out clean. 
5. Place the muffin pan on a wire rack to cool for 10 minutes. After 10 minutes, remove the muffins from the pan to the wire rack to cool completely.
6. Store any leftover muffins in an airtight container at room temperature for up to 2 days or in the freezer for up to 3 months.

Optional Glaze:

1. In a small bowl, combine to lemon juice, powdered sugar, milk, and lemon zest. Whisk until smooth Add more powdered sugar (1 tablespoon at a time) or more milk (1 teaspoon at a time) and continue to whisk until a drizzly consistency is reached. Pour or drizzle over cooled muffins.