Lemon Pound Cake Muffins

I made these muffins while at my moms' house this past August. It was taken from one of her Taste of home magazines.The recipe was by . Lola Baxter, Winnebago, Minnesota. They were a big hit with the kids. I adapted it from here

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 
  GLAZE:
• 1 1/2 cups confectioners' sugar
• 3 tablespoons lemon juice

Directions

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.
tip: to make poppy seed muffins just add 1- 2 tablespoons poppy seeds to the dry ingredients.