Step 1

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.

Step 2

In a large bowl, whisk the flour, baking powder, baking soda, salt, and poppy seeds together. Set aside.

Step 3

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, vanilla extract, lemon zest, and lemon juice. Beat on medium speed for 1 minute, then turn up to high speed and beat until combined. Scrape down the sides and bottom of the bowl as needed. Mixture may look a little chunky and curded; that’s ok.

Step 4

With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.

Step 5

Spoon the batter evenly into each muffin cup or liner. Bake the muffins for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–22 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Step 6

Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.

Step 7

Cover and store leftover muffins for up to 3 days at room temperature or up to 1 week in the refrigerator.