Preheat the oven to 400°F. Line muffin cups with papers (or spray the cups with nonstick spray).
PREPARE THE MUFFINS:
In a small bowl, whisk together the flour, salt and baking soda; set aside.
In a large mixing bowl, use an electric mixer to cream the sugar and butter together. Add eggs and extracts and beat well. Add in half of the sour cream. Mix and then add in half of the flour mixture. Add remaining sour cream, mix and then add in the rest of the flour. Mix just until incorporated (don't over mix).
Fill the cupcake papers or greased muffin cups 3/4 full. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes, and then remove the muffins from the pan to a cooling rack.
PREPARE THE GLAZE:
Place a baking sheet under the cooling rack. In a medium bowl, whisk together the glaze ingredients; drizzle over the muffins. Let the glaze set and serve warm (also good when cooled).
*A mini pound cake pan will also work for this recipe.
*If you don't have lemon extract, try substituting 1 teaspoon lemon zest instead.
*Lemon yogurt can be substituted for the sour cream.