Ingredients
1/2 cup butter, softened1 cup sugar2 large eggs, room temperature1/2 cup sour cream1 teaspoon vanilla extract1/2 teaspoon lemon extract1-3/4 cups all-purpose flour1/2 teaspoon salt1/4 teaspoon baking sodaGLAZE:2 cups confectioners’ sugar3 tablespoons lemon juice
Preparation
In a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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 12 greased or paper-lined muffin cups three-fourths full. Bake at 400° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Combine the glaze ingredients; drizzle over muffins. Serve warm.
