• Preheat oven to 425F degrees F. Spray 12-count muffin pan with nonstick spray or line with paper liners. Set aside.
• In a large mixing bowl, whisk the flour, granulated sugar, brown sugar, poppy seeds, baking powder, baking soda, and salt together until thoroughly mixed. Set aside.
• In a medium bowl, whisk the oil, lemon juice, lemon zest, orange juice, and orange zest together until combined. Add the eggs, one at a time, whisking after each addition. Whisk in the yogurt and vanilla. Pour the wet ingredients into the dry ingredients and gently mix together until flour is incorporated. The batter will be very thick.
• Spoon the thick batter into the muffin tins, filling them all the way to the top. Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 10-13 minutes longer until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Remove from tin and place on serving dish. Once completely cooled drizzle with icing if desired.

For the icing

• mix sugar and lemon juice together until smooth.