1° Preheat the oven to 350F. Line a muffin tin with silicone cupcake holders and set aside.

2° In a mixing bowl, cream the butter and sugar.

3° Add in the eggs one at a time; allowing them to be mixed thoroughly.

4° Add vanilla extract and the lemon zest.

5° In a separate bowl, whisk flour, baking powder, poppy seeds, and salt.

6° Add the dry mix to the wet mixture in small amounts and alternating with adding the milk in small amounts.

7° Fill each liner 2/3rds full.

8° Bake for 30-35 minutes.

9° Let the muffins cool for 10 minutes in the pan before moving them to a wire cooling rack.