I absolutely love these muffins. Their texture is perfect – they are super dense but incredibly moist. The combination of zesty lemon and sweet raspberry gives them the perfect flavor.
Preheat the oven to 400 F and grease or line a 12 cup muffin tin, or 6 cup jumbo muffin tin.
Use an electric mixer to cream the butter and sugar together in a large mixing bowl until light and fluffy.
Add the eggs, one at a time, beating well after each one. Beat in the sour cream, vanilla, lemon extract and lemon zest.
In a separate bowl, mix the flour, salt and baking soda together then add to the wet mixture and mix until just combined.
Fill each muffin tin about ¼ full, then drop 1 teaspoon raspberry jam in the center (2 teaspoon per muffin if using a jumbo muffin tin). Cover with the remaining batter, dividing it equally.
Bake for about 18 - 20 minutes (about 7 minutes longer if making larger muffins), or until a toothpick test comes back clean.
for the glaze:
Whisk together the powdered sugar and lemon juice until smooth. Add the lemon zest and raspberry jam and mix until combined.
Put a dollop of icing on each warm muffin, and smooth it with the back of a spoon.