Lemon Pound Cake Muffins

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 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
• 2 cups confectioners' sugar
• 3 tablespoons lemon juice

1. 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.
2. Fill 12 greased or paper-lined muffin cups three-fourths full. Bake at 400u0b0 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.
3. Combine the glaze ingredients; drizzle over muffins. Serve warm.

butter, sugar, eggs, sour cream, vanilla, lemon extract, flour, salt, baking soda, sugar, lemon juice

Taken from www.tasteofhome.com/recipes/lemon-pound-cake-muffins/ (may not work)