Lemon Poppy Seed Muffins

Tangysweet and tender lemon poppy seed muffins topped with a sweet lemon icing make for a special breakfast treat that tastes like it came from a bakery
Ingredients
1 and 34 cups 219g allpurpose flour spooned leveled
1 teaspoon baking powder
1 teaspoon baking soda
12 teaspoon salt
2 Tablespoons poppy seeds
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
12 cup 100g granulated sugar
14 cup 50g packed light or dark brown sugar
2 large eggs at room temperature
12 cup 120g sour cream or plain yogurt at room temperature

1 and 12 Tablespoons fresh lemon zest
3 Tablespoons 45ml fresh lemon juice
1 and 12 teaspoons pure vanilla extract see Note about adding lemon extract
14 cup 60ml milk any kind at room temperature
Lemon Icing
1 cup 120g confectioners sugar sifted
1 and 12 Tablespoons 22ml lemon juice
1 Tablespoon 15ml milk any kind
Instructions
Preheat oven to 425F 218C. Spray a 12count muffin pan with nonstick spray or line with cupcake liners. Set aside.
In a large bowl whisk the flour baking powder baking soda salt and poppy seeds together. Set aside.
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 thats ok.
With the mixer running on low speed add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.
Spoon the batter evenly into each muffin cup or liner. Bake the muffins for 5 minutes at 425F then keeping the muffins in the oven reduce the oven temperature to 350F 177C. Bake for an additional 1517 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 2022 minutes. Allow the muffins to cool for 5 minutes in the muffin pan then transfer to a wire rack to continue cooling.
Make the icing Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
Cover and store leftover muffins for up to 3 days at room temperature or up to 1 week in the refrigerator