Heat your oven to 400 degrees. Prepare a 12-cup cupcake pan with liners and set aside.
In small bowl, zest your lemon. Then in another small bowl, juice that same lemon. Set both bowls aside.
In a small bowl, combine your dry ingredients: flour, baking powder, salt, and poppy seeds. Whisk together. Set aside.
You can use a stand mixer or a handheld mixer. I used my stand mixer. In a large mixing bowl, add the sugar, melted coconut oil, and the zest of a lemon. Beat together for about 1 minute or until batter is light in color and fluffy. Add in eggs, one at a time, beating to combine after each.
Using the bowl that has the lemon juice, add the rest of the wet ingredients: milk, coconut extract. Whisk together.
In a separate small mixing bowl, combine the flour, baking powder, salt, and poppy seeds. Whisk together.
Alternate adding the dry ingredients and the wet ingredients into the egg mixture. Add half the dry ingredients, mix just until combined, then add half the wet ingredients, and mix just until combined. Repeat one more time.
Divide the batter among the 12 cupcake liners. Fill each cupcake liner with batter; the cups will be almost full of batter.
Cook for 16-20 minutes or until toothpick inserted in middle comes out clean.
Let the muffins cool in the pan for 3-5 minutes and then remove them to a cooling rack to cool completely before you glaze them.
To make the glaze: Combine the glaze ingredients in a bowl and mix together. Add more or less powdered sugar/milk to attain the consistency of glaze you want. I like the glaze on the thick side. Drizzle over cooled muffins and let set a few minutes, then enjoy.