Directions

1. Preheat oven to 350°F and grease or line a muffin tin with cupcake liners.
2. Add sugar and lemon zest to a mixing bowl. Use your fingers to massage the lemon zest into the sugar. Whisk in flour, baking powder, baking soda, salt, and poppy seeds.
3. In a small mixing bowl, combine eggs, Clebby’s Vegetable Oil, milk, lemon juice, vanilla extract, and sour cream. Whisk to combine.
4. Add the wet ingredients to the dry ingredients using a rubber spatula to incorporate.
5. Bake for 25 minutes or until an inserted toothpick comes out clean.
6. Let muffins cool for at least 10 minutes before transferring to a cooling rack.
7. Mix the ingredients for the glaze, stirring until smooth. Dip the top of each muffin in the glaze, allowing the excess to drip off. Garnish the top with extra lemon zest, if desired.