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Prep Time
15 minutes -
Cook Time
20 minutes -
Total Time
35 minutes -
Total Yield
12 muffins
Sweet, moist, and beautifully zingy – these lemon lavender muffins are just dreamy. The muffins have a delicate crumb thanks to the buttermilk and a distinctive apple-like undertone from the dried lavender. They are the perfect little bite when you’re in the mood for something sweet and the make for a great gift for Mother’s Day.
What You'll Need
For the Muffins
- 3/4 cup sugar
- 2 tsp dried lavender buds
- 1 lemon, juice and zest
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup honey
- 1/2 cup almond milk
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
For the Glaze
- 1 cup powdered sugar
- 1 tbsp milk
Equipment
- Whisk
- Stand or Hand Mixer (optional)
- Food Processor
- Muffin Tin
- Oven
Instructions
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Preheat oven to 350 degrees and gather your ingredients.
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Pulse the sugar, lavender, and lemon zest in a food processor until smooth. The goal is to break down the lavender. Set 1/4 cup aside.
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Beat the 1/2 cup sugar, butter, and eggs until fluffy. Beat in honey, almond milk, lemon juice, and vanilla. Stir in dry ingredients gently until just combined.
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Pour the batter into a prepared muffin tin (I just greased mine, no liners). Bake for 20 minutes or until golden and the tops spring back when you touch them.
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Whisk ingredients together for glaze. Pour a spoonful over the top of each muffin and sprinkle with reserved sugar.
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Serve and enjoy!
Notes
- If you want to make this totally dairy-free, you can use your favorite butter substitute.
- If you are sensitive to the flavor of lavender, use one teaspoon instead of two, or put the sugar mixture through a fine strainer to remove the larger pieces of lavender.
- Don’t overfill the muffin tins unless you want goofy little tops like mine have.