Preheat oven to 375F

Zest 1-2 lemons and then juice for 1/2 cup. Spray mini muffin tins, use silicone pans for easy release.

Beat butter into 1 cup sugar until combined. Add the eggs, 1/4 cup lemon juice, 1/2 of zest, and vanilla and combine.

In a separate mixing bowl combine flour, salt and baking powder.

Add flour in batches, alternate with sour cream, and mix until just combined and moistened. Fill muffin pans, a cookie scoop works great. Sprinkle muffin tops with the 1 T sugar

Bake for 13 minutes, use a cake tester to see if done. Return to oven for 1-2 more minutes or until just done. Do not over bake.

Cool muffins for 10-15 minutes and remove from pan to cooling rack.

Make glaze by adding lemon juice 1 T at a time until desired consistency. Drizzle glaze over muffins and sprinkle with remaining zest. Refrigerate any leftover glaze for future use {pancakes, pound cake, fruit}.