Step 1

Preheat oven to 400°F. Lightly grease 12 muffin cups or cupcake liners with vegetable cooking spray. Set aside.

Step 2

In a large mixing bowl whisk together the flour, salt, baking powder, baking soda and sugar. Make a well in the center.

Step 3

In a small mixing bowl whisk the eggs until blended. Add the sour cream, melted butter and vanilla. Fold together with a spatula until blended. Pour the sour cream mixture into the flour mixture. Fold with the spatula until the dry ingredients are just moistened.

Step 4

Divide the mixture between the 12 muffin wells. I use an ice cream scoop to portion out the batter taking care to leave it mounded so the muffins will have nice round tops. Set the unbaked muffins aside for 15-20 minutes before baking.

Step 5

Bake at 400°F for 16 to 20 minutes or until light golden brown and a toothpick inserted in the center comes out with no wet batter. Cool the muffins in the pan on a rack for 5 minutes, then remove to a wire rack to cool. The muffins can be slightly warm when glazed.

Step 6

Whisk together the glaze ingredients and place in a small deep bowl. Dip the tops of the muffins into glaze, covering the muffin top completely. Allow the glaze to dry until just set. This won’t take long.