Preheat oven to 350 degrees. Coat a muffin tin with baking spray and set aside.
In a large measuring cup whisk together the oil, egg, half & half, and extracts until smooth. Set aside.
Whisk together the flour, sugar, baking powder, soda, salt, lemon zest, and poppy seeds.
Pour the wet ingredients into the dry ingredients and gently mix to combine. (It’s ok if the batter is a little lumpy or has streaks of flour in it.)
Divide batter evenly among prepared pans and bake in preheated oven for 12 – 15 minutes, or until edges begin to turn just lightly golden brown and centers bounce back when lightly pressed.
Remove from oven and cool on wire rack for 5 minutes before removing from pan to cool completely.
While muffins cool, prepare the lemon glaze by whisking together the powdered sugar with the fresh lemon juice. Add the lemon juice 1 teaspoon at a time until glaze pours in a thick ribbon off the end of a spoon.