Preheat oven to 400-degrees.
In a medium-sized mixing bowl, whisk together lfour, baking powder, baking soda, 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.