1. Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with cooking spray and set aside.
2. In a medium bowl mix flour, baking powder, baking soda and salt.
3. Using an electric mixer, cream butter and sugar.
4. Stir in eggs one at a time.
5. Stir in vanilla, zest and lemon juice.
6. Stir in sour cream.
7. Stir in flour mixture until just combined. Don’t overmix.
8. Stir in poppy seeds.
9. Spoon batter into muffin tin filling each about 2/3 full.
10. Bake for about 20 minutes until cake tester inserted into the center of the muffins come out clean.
11. Cool on a wire rack.

Glaze

1. In a medium bowl mix confectioners’ sugar and 1 tablespoon lemon juice. Stir in additional lemon juice until desired consistency. If glaze becomes too thin, stir in more confectioners’ sugar.
2. Dip cooled muffin tops in glaze. Set on wire rack until glaze has set.