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 (310 gram), Baking Powder (2 1/2 teaspoon), Baking Soda (3/4 teaspoon), Fine Salt (1/2 teaspoon), and Poppy Seeds (22 gram), and whisk until well combined.
In a bowl of a stand mixer, cream Unsalted Butter (14 tablespoon) on low until lump-free. Add Granulated Sugar (175 gram) and the zest of Lemon (1) until smooth. Add Honey (30 gram), and Neutral Oil (30 gram), mix until well combined.
Add one Large Egg (3), at a time, mixing well after each addition. Add Vanilla Extract (2 1/2 teaspoon) and Sour Cream (125 gram), 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.