I had been craving Lemon Poppy Seed Muffins every since I had a Whole Food one. I was kind of surprised to not find it in several of my baking cookbooks. Finally, I found one in "Entenmann's Big Book of Baking." They came out very moist, sweet, lemony without too many poppy seeds; really good! I used a fondant sugar instead of confectioner's sugar because I can't stand the taste of confectioner's sugar. —jevyn
Grease a 12 cup muffin pan or line with 12 baking cups
In a mixing bowl, beat the butter, sugar, and lemon zest, until light and creamy. Beat in eggs one at a time, mixing thoroughly. Stir in a third of the flour mixture, until just combined. Stir in the lemon juice, and half or the sour cream until combined.
Fold in half of the remaining flour mixture, and stir until combined. Stir in the remaining sour cream. Finally stir in the remaining flour and poppy seeds.
Fill the cups with batter. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and cool for 5 minutes. Brush the lemon glaze evenly on top of each muffin. When cool enough to handle, remove muffins from the cups and cool completely on a rack before serving.
Mix the lemon juice and powdered sugar together to form a thin glaze.