Preheat oven to 350 degrees. Line muffin cups and set aside. Whisk together flour, baking powder, 1/4 of salt and poppy seeds. In a small bowl, combine lemon zest and sugar, rub together in your fingers to release the aromatic oils in the zest. Whisk the lemon sugar with the other dry ingredients and set aside. In a separate bowl, whisk eggs. Add the rest of the salt. Slowly drizzle the lemon olive oil while whisking to make an emulsion. Whisk in the lemon juice, then the milk. Set aside.
Make a well with your dry ingredients. Slowly pour in the wet ingredients and stir until just combined. Spoon the batter into the muffin cups and fill only 2/3 full. Bake 23 to 25 minutes. Check frequently to prevent over baking. Allow to cool and enjoy!