Lemon poppy seed muffins

2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 large eggs
1 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted and cooled
2 tablespoons poppy seeds

Icing:
1 cup confectioners' sugar, sifted
2-3 tablespoons fresh lemon juice

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-sized muffin pan or fit the molds with paper muffin cups. Alliteratively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on the baking sheet. In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon is strong. Whisk in the flour, baking powder, baking soda and salt. in a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter togethr until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don't worry about being thorough-a few lumps are better than overmixingg the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
Bake for 18 to 20 minutes, or until the tops are golden brown and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for about 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

This recipe came from Baking From My Home To Yours bye Dorie Greenspan.