• Preheat oven to 425°F (218°C).Line a muffin tray with cupcake liners and set aside.

Make the muffins:

• In a large bowl, toss the flour, poppy seeds, baking soda, baking powder, and salt together. (dry ingredients) Set aside.
• 
  In a large bowl using a handheld or stand mixer fitted with a paddle attachment, or just a good old hand mixer - beat the butter and sugar on high speed until soft and creamy, this takes about 1 minute with electric mixer and 4 minutes by hand.
• Add the eggs, yogurt, lemon zest, lemon juice, milk and vanilla extract. (wet ingredients) Mix on medium until well combined and creamy.
• 
  Pour the dry ingredients into the wet ingredients and mix on low, until ingredients are well combined.
• Fold in the strawberries with a wooden spoon or rubber spatula.
• 
  Spoon the batter into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C).
• Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean.
• Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack and drizzle with glaze.
• 
  For the glaze: Heat honey on medium until it bubbles. Immediately remove from heat. Gently dip the tops of muffins in.