Preheat your oven to 350°F. Grease a muffin tin. 

Whisk together the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.

In a large bowl, cream the softened butter and granulated sugar with a hand or stand mixer until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until well combined.

Gradually add the dry and wet ingredients, mixing until just combined. Be careful not to overmix.

Spoon the batter evenly into the prepared muffin tin, filling each muffin cup about 2/3 full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

While the muffins are baking, prepare the lemon glaze. Whisk together the powdered sugar, fresh lemon juice, and zest in a small bowl until smooth.

Once the muffins are done baking, remove them from the oven and allow them to cool in the muffin tin for about 5 minutes. 

Carefully transfer the muffins to a wire rack set over a baking sheet or parchment paper.

Drizzle glaze over the warm muffins, allowing it to drip down the sides.

Allow the glaze to set before serving.