In a medium bowl, combine the sugar and orange zest. Rub the orange zest into the sugar to release the oils. Add the melted butter and oil and whisk to combine using a hand mixer or whisk.

Add the eggs one at a time, mixing to combine after each addition.

Stir the poppy seeds into the orange juice and let them soak for a few minutes. Then add the yogurt and the orange juice mixture to the egg mixture, whisking until everything is well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.

Chill the batter in the refrigerator for at least 30 minutes or overnight, depending on when you want to bake the muffins.

When ready to bake the muffins, preheat the oven to 350°F and line with muffin liners or coat with non-stick cooking spray. Scoop the batter, filling almost to the top of the cup of the muffin tin.

Bake at 350°F for 15-18 minutes until lightly golden and a toothpick inserted in the center comes out clean with a few crumbs. Let cool for 5 minutes in the pan, then transfer to a wire rack to finish cooling completely.

Combine the powdered sugar, orange zest, orange juice, melted and cooled butter, and a pinch of salt. Whisk together until smooth.

Spread a thin layer of the glaze on the muffins once cooled and enjoy!