• Preheat the oven to 400°F. Line the muffin tins with paper liners and spray with vegetable spray. Set aside.

FOR THE POPPYSEED MUFFINS:

• In a medium bowl, combine 1¾ cups all purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon iodized salt, 1½ tablespoons poppyseeds and whisk until evenly combined.
• Use a microplane zester to remove the outer zest of 2 lemons (no bitter white pith) and transfer to a large bowl.
• Add ¾ cup granulated sugar and use your clean hands to rub the zest into the sugar until it's well blended, fragrant and a pale yellow color.
• Cut 4 tablespoons unsalted butter into chunks and add it to the sugar blend. Use a hand mixer on low to medium speed to cream the butter and sugar together until smooth and add 2 large eggs, one at a time, blending completely before adding the next.
• Add ¾ cup sour cream, 1 teaspoon vanilla extract and 1 tablespoon of lemon juice and beat on medium to high until the mixture is smooth and creamy.
• Add the dry ingredients to the wet ingredients and mix on low-speed until the dry bits are just combined. Avoid overmixing the batter as it can overdevelop the gluten and make the muffins tough.
• Bake for 18-20 minutes or until the muffins are golden. Begin checking the muffins around 17 minutesl over-baking can dry them out.

FOR LEMON GLAZE:

• Juice the zested lemons (you should have about 4 tablespoons of juice- if not, juice another lemon).
• While the muffins bake assemble the glaze: In a small saucepan, combine 3 tablespoons granulated sugar and 4 tablespoons lemon juice. Heat over medium-high heat, stirring occasionally until the sugar dissolves. Set aside.
• When the muffins are finished baking, transfer them to a wire rack and brush the glaze over the tops while they are still hot, so that it seeps into the crumb. Glaze them several times, until its all used. Serve warm or at room temperature.