Preheat oven to 375 degrees and add muffin liners to a muffin tin, set aside.

In a medium bowl whisk together flour, baking soda, and salt.

In a large bowl cream together butter and sugar. Add the eggs and combine. Mix in lemon extract, lemon zest, lemon juice and greek yogurt.

Add dry ingredients to wet ingredients and mix until just combined. Fold in poppyseeds.

Fill muffin tins about ⅔ full with muffin batter. Bake for 12-15 minutes until an inserted toothpick comes out clean. Cool on a wire rack.

To make the icing whisk together the powdered sugar and lemon juice. Drizzle glaze over cooled muffins.