In a large bowl, combine the eggs, vanilla extract, unsalted butter, yogurt, sour cream, lemon zest, orange zest, lemon juice, orange juice, and sugar.
Add the flour, salt, baking soda, and poppy seeds.
Scoop the batter with an ice cream scoop into muffin tin, 3/4 cup full.
Bake for 15 minutes.
To prepare the glaze, mix the lemon juice and powdered sugar until well combined.
Dip the cooled muffins into the glaze and garnish with fresh orange zest, if desired.
Video
Notes
Do not over mix the batter and do not over bake the muffins.