Preheat oven to 350F.
Cream together the butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the zest, vanilla, milk, juice, and yogurt and stir until combined.
Sprinkle the salt, baking powder, baking soda over the top of the wet mixture and mix in. Add the flour and run the mixer until combined, then stir in poppyseeds.
Spray the wells of a muffin pan with nonstick cooking spray, or line with paper cups. Fill cups three quarters full.
Bake in preheated oven for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean and the tops are just beginning to turn golden brown. Let cool in pan for 5 minutes, then turn out on a wire rack to cool completely. Mix the powdered sugar and the together;drizzle over the top of the muffins when cool.