In a large mixing bow, 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 Pam-sprayed or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Combine the glaze ingredients; drizzle over muffins. Serve warm.
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