Preheat oven to 425 degrees F (220 degrees C).
Line a 12 muffin tin with 10 paper baking cups.
In a bowl, add
Gluten-Free Pastry Flour (2 1/2 cups)
Baking Powder (1 Tbsp)
Baking Soda (3/4 tsp)
Fine Salt (1/2 tsp)
Poppy Seeds (2 1/2 Tbsp)
, and whisk until well combined.
In a bowl of a stand mixer, cream
Unsalted Butter (3/4 cup)
on low until lump-free. Add
Granulated Sugar (3/4 cup)
and the zest of
until smooth. Add
Honey (1 Tbsp)
Neutral Oil (1 oz)
, mix until well combined.
Large Eggs (3)
, at a time, mixing well after each addition. Add
Vanilla Extract (1 Tbsp)
Sour Cream (1/2 cup)
, and mix until well combined.
Fold dry ingredients into wet ingredients until well combined and portion evenly to fill 10 muffin cups. Bake for 15 minutes, remove from oven and place muffins on a cooling rack.
While muffins cool, mix
Powdered Confectioners Sugar (1/4 cup)
, and 1 tbsp of the reserved Lemon Juice until well combined and smooth.
Brush glaze onto muffins with a pastry brush. Once glaze is set, your muffins are ready.