Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
In another bowl, combine the melted butter, eggs, Greek yogurt, lemon juice, lemon zest, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Divide the batter evenly among the muffin cups, filling each about 1/3 full. Add a teaspoon of the creamy lemon filling to the center of each, then top with more batter until the cups are 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
While the muffins are baking, prepare the glaze by mixing the powdered sugar, lemon juice, and milk until smooth.
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