Lemon Sour Cream Muffins

From the kitchen of One Perfect Bite...I make these muffins at least a dozen times a year. They are easy to transport and they are always well-received. They taste like a moist and buttery pound cake that is baked in cupcake pans. I really have no idea why they were called muffins, but I can tell you, that whatever they are called, they are delicious. This prize winning recipe was developed by Lola Baxter for Taste of Home magazine. I like to serve these warm, so, if they're not going to be served immediately I store them without the drizzled icing. That makes it possible to quickly reheat and ice them just before serving. If you'd like to make these a smidgen more healthy, half the all-purpose flour called for in the recipe can be replaced with whole wheat pastry flour. You can also halve the ingredients for the glaze that are given in the recipe. I think it makes way too much icing for a dozen muffins, but my sweet tooth is more easily satisfied than most. These are pretty things and the web-like drizzle is quite lovely. They certainly would add eye candy to a tea table. I have no doubt that those of you who try these will really like them. They are easy, fast, and, in the grand scheme of things, inexpensive to prepare. Here's the recipe.

Lemon Sour Cream Muffins...from the kitchen of One Perfect Bite

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon lemon extract 0r 1 teaspoon finely grated lemon zest
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) Cream butter and sugar in a large bowl until fluffy. Add eggs, one at a time beating well after each addition. Beat in sour cream and vanilla and lemon extracts.
2) Combine flour, salt and baking soda; add to creamed mixture just until moistened.
3) Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F 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.
4) Combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.

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