Lemon pound cake muffins

From Taste of Home Cookbook, with my changes below:

1/2 cup butter, softened
1 cup sugar
2 eggs
1 t. vanilla extract
1/2 t. lemon extract
1 3/4 cup flour
1/2 t. salt
1/4 t. baking soda
1/2 cup sour cream

glaze:

2 cups powdered sugar
3 T. lemon juice

In large bowl, beat sugar with butter. Beat in eggs and extracts. Mix in flour, salt, soda, and sour cream. Fill greased or paper-lined muffin cups 3/4 full. Bake @ 400* for 18-20 minutes. Cool completely before topping with glaze.

Combine glaze ingredients and drizzle over cooled muffins.
Makes 12 muffins

My changes:
I didn't have lemon extract so I used my newest kitchen tool, my microplane grater to zest a whole lemon. I then used the lemon for the juice in the glaze. I decreased the glaze by half. I thought it was plenty for 12 muffins. I used low fat sour cream. I did substitute some whole wheat flour for some of the all purpose flour but I cannot remember how much, maybe 1/2 cup?

I will definitely make these again. I love lemons!