For the Muffins:
2 large lemons (yielding 2 tablespoons zest and 1/3 cup juice)
1/2 cup sugar
1 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons vanilla
2 eggs
3 tablespoons oil
1/2 cup thick plain Greek yogurt (I did not use low fat)
1/4 cup milk or cream (I used half and half)
3 tablespoons chia seeds
2 tablespoons poppy seeds
2 tablespoons honey

For the glaze:
1 cup powdered sugar
1 tablespoon honey
2 tablespoons milk or cream (I used half and half)
1 tablespoon salted butter