Lemon Pound Cake Muffins

Makes 12 muffins

1/2 c butter, softened
1 c sugar
2 eggs
1 t vanilla
1/2 t lemon extract
1-3/4 c flour
1/2 t salt
1/4 t soda
1/2 c sour cream

Glaze:
2 c powdered sugar
3 T lemon juice

In a large mixing bowl, cream the butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt, and baking soda; add to creamed mixture alternately with sour cream.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over muffins.