1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

2. In a bowl whisk together flour, poppy seeds, baking powder, baking soda, and salt.

3. In another bowl beat eggs, sugar, sourdough starter, melted butter, buttermilk, lemon juice, and lemon zest until smooth.

4. Gently fold the dry ingredients into the wet ingredients until just combined; batter should be slightly lumpy.

5. Divide batter evenly among muffin cups, filling each about three-quarters full.

6. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.

7. Let muffins cool in tin for 10 minutes then transfer to a wire rack.

8. Whisk confectioners’ sugar with 2 tablespoons buttermilk and 1 teaspoon lemon juice until smooth.

9. Drizzle the buttermilk glaze over warm muffins and allow it to set before serving.