– 2 ½ cups all-purpose flour – 1 cup sugar – 2 tsp baking powder – ¼ tsp baking soda – 2 tbsp poppy seeds – ¼ tsp salt – 2 tbsp lemon zest – ½ cup melted butter – 1 cup sour cream – ¼ cup evaporated milk – 2 lg eggs – 1 tspvanilla extract – 2 tbsp lemon juice
Preheat the oven to 450 degrees F and line your muffin pan with paper liners. Set aside.
In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest.
In another mixing bowl, combine your butter, sour cream, milk, eggs, vanilla and lemon juice.
Gently fold the wet ingredients into the dry ones, until no flour streak remain. Do not over mix.
Divide the batter between your muffin cups, filling them each ⅔s of the way full.
Bake in the oven for about 12-13 minutes or until a toothpick can be inserted and come out clean.
Let the muffins cool before making the glaze.
Combine the glaze ingredients in a small bowl until smooth and then drizzle over the muffins.
Let the glaze set before eating.