Preheat oven to 375°F. Place muffins liners in a muffin tin or spray generously with nonstick cooking spray. Set aside. Combine the lemon zest and sugar in a large bowl until well zest is well dispersed throughout.
Next add in sugar, eggs, oil, vanilla, and lemon extract. Mix well.
Then add milk and sour cream. Mix well.
Next combine dry ingredients (excluding poppy seeds).
Add combined dry ingredients into wet and mix until just incorporated.
Lastly, add in poppy seeds and mix until well dispersed.
Using a large spoon or cookie scoop, scoop batter into prepared muffin tins - about 3/4 - 7/8 of the way full (you want them pretty full, if you want them to dome on top!).
Bake for 21-23 minutes until they spring back to the touch.