Preheat oven to 435 degrees Fahrenheit
Either line a 12 well muffin tin with paper muffin cups or spray the wells with baking spray.
In a medium sized, microwave safe mixing bowl, place ½ cup unsalted butter. Cover the bowl with a paper towel and microwave for 60 seconds, or until the butter is melted.
To the bowl with the butter, add the sugar and zest of 2 lemons. Whisk until combined.
Add eggs one at a time, whisking to combine well after each egg.
Add 1 cup milk and whisk to combine.
Add the juice of 2 lemons. Whisk to combine and move quickly to the next step. If this mixture sits for long, the acid from the lemon juice could start to denature the protein in the eggs.
Add all of the dry ingredients (flour, baking powder, poppy seeds, and salt), and fold them in using a rubber whisk. Mix until just combined.
Fill each well in the muffin tin ¾ of the way full. I use a #16 (2 oz) scoop to do this.
Top each muffin with ½ teaspoon of turbinado sugar. This makes a delicious crunchy topping.
Bake muffins at 425 for 5 minutes, then turn the heat down to 375 degrees Fahrenheit and bake for an additional 13 minutes. Muffins are done when they spring back slightly when pressed.
Move muffins to a wire cooling rack, cool and enjoy!
