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In a large mixing bowl, cream the butter and suagr. Add the eggs and extracts; beat well. Combine the flour, salt & baking soda; add to creamed mixture alternately with sour cream.
Fill the greased muffin cups 3/4 full. Bake at 400 for 18-20 minutes or until a toothpick inserted in center 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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