• Pre-heat your oven to 425° and prepare a standard 12 cup muffin tin by either lining with muffin cups or spraying with non-stick spray.
• Add the flour, baking powder, baking soda, salt, and poppy seeds to a large bowl and whisk together to combine.
• In a separate bowl, add the sugar, lemon zest and juice, sour cream, milk, melted butter, and vanilla extract. Whisk together to combine.
• Crack the eggs into the wet mixture and whisk again until the eggs are fully incorporated.
• Pour the wet mixture into the dry mixture and mix together just until combined.
• Fill each muffin cup almost to the top.
• Bake at 425° for 5 minutes then lower the temperature down to 350° and bake for 13-15 more minutes. (They'll be done when a toothpick inserted in the center comes out mostly clean)

Optional Glaze

• Mix together the powdered sugar and lemon juice until the glaze forms
• Drizzle the glaze over the cooled muffins and sprinkle with extra lemon zest.