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.
Notes
Sour Cream's Role: Sour cream adds flavor and moisture to the batter, making the muffins lighter.Milk and Butter Alternatives: You can use dairy-free milk and margarine in this recipe.Freezing Muffins: Freeze muffins without glaze, store in an airtight container for up to 3 months, and thaw before eating.Room Temperature Storage: Store muffins in a covered container or Ziploc bag for 3-5 days. For the best taste, enjoy them fresh.