Line standard-sized cupcake pans with 16 liners and spray with nonstick cooking spray.

In a large bowl, massage the sugar and lemon zest to release the natural oils, until the mixture is the consistency of wet sand.

Add the flour, poppy seeds, baking powder, baking soda and salt and whisk until well combined.

In another large bowl, whisk the eggs until smooth.

Add the melted butter, milk, sour cream, olive oil, lemon juice, vanilla and lemon extract and whisk until emulsified and well combined..

Add the dry ingredients to the wet ingredients and mix until just combined.

Cover with plastic wrap and let sit for 30 minutes.

Meanwhile, preheat the oven to 400-degrees.

Divide the batter evenly into the prepared cupcake pans, dividing the batter evenly and filling each liner almost to the top.

Bake until a toothpick comes out with a few moist crumbs when inserted into the center of the muffins, about 14 minutes.

Carefully, transfer the hot muffins to a cooling rack and serve warm or cooled.

Store in an airtight container for up to 3 days.