Preheat your oven to 375 degrees. Lightly oil a standard muffin pan or line them with parchment paper.
In a large bowl, whisk the granulated sugar, zest, juice, oil, eggs, and buttermilk, ginger until well combined. Then add in the poppy seeds and mix well.
In a separate bowl, mix the flour with baking powder, baking soda and salt.
Using a rubber spatula, gently fold the dry ingredients into the lemon mixture and pour into your preferred pan.
Bake (middle rack) for about 18 minutes until a toothpick inserted in the middle comes out clear or with just a few moist crumbs.
Remove from the oven and allow to cool for 10 minutes before removing it from the pan. Glaze the muffins while still warm.
For the glaze: Whisk all ingredients in a small bowl until nice and smooth. Add a little more juice if you prefer a runny glaze or a little more confectioner sugar if you prefer a thicker glaze.
