• Preheat oven to 400-degrees. In a medium-sized mixing bowl, whisk together four, baking powder, baking soda, salt, poppy seeds, and lemon zest. Set aside.
  
• In a large mixing bowl whisk together sugar and melted butter until well combined.
  
• Stir in egg, almond extract, vanilla extract, sour cream, milk and juice from 1 lemon.
  
• Add flour and stir until all ingredients are just combnied (don't over mix). It's ok if it's a little lumpy (like pancake batter).
  
• Place baking liners in a muffin/cupcake pan. Using an ice cream scoop, scoop the muffin batter into each liner. The liner should be a little more than 3/4 of the way full.
  
• Bake at 400-degrees for about 8 minutes, you should notice the top of the muffins rising nicely.
  
• After 8 minutes, reduce heat to 350 for another 10-15 minutes or until edges become golden brown. Remove muffins from oven and allow to cool 5 minutes before icing.
  

For the icing:

• Stir milk and powdered sugar together until smooth. Add more milk (to thin) or powdered sugar (thicken) until you reach your desired consistency.
  
• After muffins have cooled for 5 minutes, use a pastry brush and brush glaze genersousy on each muffin.
  
• Allow muffins to cool completely before serving or until icing sets.