Lemon poppyseed muffins

Preheat oven to 425°F (218°C). Spray a 12-count 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; that’s 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 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.

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.