Preheat oven to 425° F. Line a 12 cup muffin tin with paper liners.

In a stand mixer, blend sugar and lemon zest until the zest is finely chopped and the sugar is fragrant and light yellow.

Add in the lemon juice, eggs, melted butter, and vegetable oil and mix until well combined.

Add in the milk and vanilla extract and stir until well combined.

In a medium bowl, mix together the flour, baking powder, baking soda, salt, and poppy seeds.

Fold flour mixture into the stand mixer and stir until just combined.

Divide the batter evenly into the muffin tin.

Bake until light golden brown, about 20 minutes. Rotate the muffin tin halfway through baking.

Let muffins cool for 10 minutes before serving.