Preheat oven to 425 degrees. Spray 10 cups of a muffin tin with cooking spray.
In a large bowl, whisk together the honey, olive oil, eggs, sour cream, vanilla, almond milk, and lemon juice until smooth.
Add all-purpose flour, whole wheat flour, salt, baking powder, and lemon zest and mix until just combined.
Spoon into greased muffin cups and bake 3 minutes at 425, then reduce heat to 375 degrees and bake an additional 15-17 minutes.
Cool at least 10 minutes in the pan. Meanwhile, make the glaze by whisking together the remaining lemon juice and powder sugar. Remove muffins from tin and drizzle with the glaze. Store in an airtight container.