Source  All Recipes

Recipe Added:  3/13/2012

Preheat oven to 375°F. Whisk together flour, baking powder, baking soda, poppy seeds, and salt and set aside. In a large mixing bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating until incorporated. Add buttermilk, sour cream, and lemon zest. Add dry ingredients. Mix until all is moist. Do not over beat.

Spray muffin tin with cooking spray or brush with butter. Pour batter into muffin cups. Bake until muffins are golden brown, about 20 minutes(less for the mini muffins). Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin.

Glaze  Whisk together powdered sugar and lemon juice. Add more lemon juice if necessary.

Alternate Recipe
Preheat oven to 400F. Lightly grease a muffin tin. Combine flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt. In a separate bowl mix eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over flour mixture. Mix until just combined. Do not overmix. Spoon batter evenly between muffin cups. Bake 400F 20 minutes.

Combine lemon juice with remaining 3 Tbsp white sugar. Stir until sugar dissolves. Once muffins are baked pierce tops several times with a toothpick. Slowly pour about 1 Tbsp of lemon juice and sugar mixture over tops of each muffin. Cool in pans 10 minutes before removing from pan.

1. http://allrecipes.com/recipe/7067/lemon-poppy-seed-muffins-i/