Lemon Poppy Seed Muffins with Sour Cream Recipe

Preheat the oven to 400 degrees F.
In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt. Set the dry ingredients mixture aside.
In the bowl of a stand mixer, cream together the sugar, butter, lemon zest and canola oil until fluffy.
Add the egg and vanilla extract and mix until combined.
In a small bowl, whisk together the milk, sour cream and lemon juice.
Whisk the milk mixture into the lemon zest mixture.
Fold the liquid mixture into the flour mixture until just barely combined. Do not over mix.
Spray 4 to 6 cups of a muffin tin with non-stick spray or line them with muffin paper liners.
Divide the batter evenly into the sprayed muffin cups.
Sprinkle the turbinado sugar over the tops, divided evenly.
Bake in the preheated oven for 13 - 15 minutes or until a toothpick inserted into the center comes out clean.
Cool in the muffin tin several minutes then transfer to a wire rack to cool slightly.
Serve warm or at room temperature.