Step 1

Preheat oven to 400 degrees F.

Step 2

In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 30 seconds.

Step 3

In a separate large mixing bowl, using an electric hand mixer set on medium-high speed, whip together sugar, butter, lemon zest and 1 Tbsp canola oil until pale and fluffy. Mix in remaining 3 Tbsp canola oil. Blend in eggs one at a time mixing until combined after each addition. Blend in egg yolk and vanilla extract.

Step 4

In a 2 cup liquid measuring cup (used to measure milk), whisk together the milk, sour cream and 3 Tbsp lemon juice.

Step 5

Using a rubber spatula and working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the milk mixture and fold just until combined after each addition.

Step 6

Divide batter among 12 - 15 muffin cups**, filling each to the top and bake in preheated oven 15 - 18 minutes until toothpick inserted into center comes out clean.

Step 7

Cool in muffin tin several minutes then transfer to a wire rack to cool slightly. Drizzle tops with glaze while still warm. Store in an airtight container at room temperature.

Step 8

In a bowl, whisk together powdered sugar and 2 Tbsp lemon juice until well blended.