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My son and I made these for Mother’s day. So delicious! The lavender was an amazing addition. Thanks for the recipe!
Melanie
This recipe is sponsored by Almond Breeze
When you eat a muffin and it tastes like being at the spa 👆🏼💗
That’s what we have going on here today. Lemon lavender muffins, guys! Is this not the most perfect for spring?
Also the most perfect for Mother’s Day, because Mother’s Day is brunch city, and because lavender feels like something moms like. I mean, I might be a little biased, but because of my son Afton, I think lavender anything is the best. Muffins included.
HOW TO MAKE OUR LAVENDER MUFFINS:
I love muffins and I am admittedly aggressive when it comes to filling muffin tins.
You know the conventional baking wisdom that say “only fill the cups two thirds of the way full?” Yeah, BYE GIRL. I am the special baker who likes to full her muffin tins all the way to the tippy top, and in this case, I can’t decide if it gives my lemon lavender muffins quirky and adorable little sombreros, or makes just straight up weirdo.
Does it even matter, though? says the aggressive muffin-filler. The springy, relaxing, buttery taste and texture dominates.
And I don’t know, guys. We might be onto something with those crispy browned edges.
A word about lavender. I have never used it before other than in my pre-bedtime essential oil routine (which is mostly: rub oil on my wrists and goodnight). This is my first time using it in FOOD! Exciting, right? I tried to do some research in this area, mostly to answer the question: do people EAT lavender, like the actual little buds?
And also, how exactly does one locate and buy lavender that does not cost your life’s savings?
Most people would find straight lavender a little *too much* in the flavor department to just eat straight, so as I learned, infusions are a good way to go. Alternately, if the word infusion in the context of cooking gives you nervous and un-confident feelings, you can just use a very small amount, which is what we did here. We ran the sugar and lemon zest and lavender through the food processor to get it smooth (I tried the mortar and pestle – not even close to good enough, so save yourself the trouble and go straight for the big guy) and then just added that mixture straight to the recipe. I didn’t mind small flecks of lavender in my muffins, but if you did, you could just pour it through a fine mesh strainer to remove all of it.
Guys, I hate to be so basic sometimes, but guess where I found my edible, affordable lavender? I love you, Whole Foods, but NOT WHOLE FOODS. Holy money bags. We bought this bag of lavender on the one, the only, the convenience-lover’s favorite, Amazon! for about $15.
(see? small flecks visible 👆🏼)
We used Almond Breeze Almondmilk for these muffins, and I love Almond Breeze in almost all things in my life, but I especially loved it in this glaze. It’s creamy and delicious and tastes like, um, almonds. Not fake almond flavor. Like nice, nutty, milky almonds. Imagine that. 👌🏼 Just one splash with a little powdered sugar and you’ve got a yummy almond-y glaze that sets up perfectly – perfectly smooth, just the right amount of translucent, dry to the touch, and on-point sweetness.
With that lemon sugar lavender crunch to top it off? Yeah girl, yeah.
Lemon Lavender Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
Lemon Lavender Muffins are springy and light. It’s muffin meets spa. Perfect for Mother’s Day brunch! ♡
Ingredients
Lemon Lavender Muffins:
- 3/4 cup sugar
- 2 teaspoons dried lavender buds (affiliate link)
- 1 lemon – juice and zest
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup honey
- 1/2 cup Almond Breeze Original Almondmilk or Vanilla Almondmilk
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Glaze:
- 1 cup powdered sugar
- 1 tablespoon (more or less) Almond Breeze Original Almondmilk or Vanilla Almondmilk
Instructions
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
- Whisk ingredients together for glaze. Pour a spoonful over the top of each muffin and sprinkle with reserved sugar.
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition Facts
- Daily value: 11% Total Fat 8.8g
- Daily value: 17% Cholesterol 51.3mg
- Daily value: 6% Sodium 146.7mg
- Daily value: 17% Total Carbohydrate 46.9g
- Daily value: 2% Dietary Fiber 0.5g
- Sugars 34.1g
- Daily value: 6% Protein 2.9g
- Daily value: 9% Vitamin A 83.3µg
- Daily value: 2% Vitamin C 1.6mg
Keywords: lemon muffins, lavender muffins, lemon lavender, muffin recipe
Thank you to Almond Breeze for making these muffins a reality!
I never comment on recipes but these were the BEST MUFFINS I have EVER made!! I used dairy milk but otherwise followed the recipe exactly.
way too sweet and texture was off
I have made this recipe three times now that’s the best muffins I’ve ever had I love lavender . Thank you for this recipe
This is the best muffin I’ve ever had in my life thank you for sharing the recipe
Oh my spring goodness! Make these muffins. The smell of the lemon and lavender is worth it alone. So yummy!
Not good :/ too sweet and didn’t cook properly and the instructions could’ve been more forgiving for a beginner baker like myself
Hi! These sounded really good and I had all the ingredients and so I made them. I did cut the lavender amount in half. I also reduced the sugar from 3/4 cup to a half because I feared they would be too sweet. I’m not sure if it is because the honey I used was fresh from our hives spring honey that has heavy floral overtones, but they still were too sweet for my liking. I would definitely make them again because they have a nice crumb and an intriguing flavor, but I think I would punch up the lemon with either a little lemon extract or cut back the honey and add the lemon. Not sure which. I did feel that half the lavender was the right amount for me. I sliced these muffins into fourths and will be bringing them to a ladies brunch tomorrow, so I will see what others say! Thanks!
Flavors were amazing, but the consistency was so weird. I followed exactly as written (though I had to read several times because the recipe wasn’t clear), but they came out gooey and didn’t rise. I couldn’t have left them in the oven longer because the edges were getting crispy and overly candied.
I was excited to try these but the batter was very runny. I almost added flour but stuck to the recipe against my better judgement. The muffins were flat. This could be because I used alternative flour (which I always do) or that it should have called for 2 1/2 Cups of flour rather than 1 1/2?????
Sorry to hear that, Jeri! It may have been due to the alternative flour since we’ve tested this recipe a few times and determined 1 1/2 cups to be the correct amount.
Really great recipe! Just made it with my boyfriend for an impromptu “Hobbit’s Day” (I know – totally the wrong date!) and they turned out so great!! Thank you! ~A & E
So glad you enjoyed the muffins, Angela!
Do we add the 1/2 cup of honey? It says in the recipe but it is not shown in the video tutorial.
Thanks for catching that! Add in the honey in Step 3 of the recipe, along with the lemon juice, almond milk, and vanilla.
You ask us to put aside 1/4 cup of the lavender-lemon sugar but never say what it’s for. Is it to go in later with the dry ingredients, or is it for the icing?
Hi Rochelle! Sorry for the confusion! Check out step #5 of the recipe. You’ll sprinkle the reserved sugar over the top after glazing them!
Wow, it looks so yummy, i have kept lavender to dry. So i can make this recipe soon.
Can they be frozen?
We haven’t tried freezing these yet, but we’re guessing it’d work just fine. 🙂
So good! These are dangerous. Swapped buttermilk for almond milk, added an extra teaspoon of lavender (I’m obsessed with lavender) , and used oat milk in the glaze.
Thanks for sharing, Katherine! Glad you enjoyed these muffins! 🙂
I would put 3/4 cups of sugar **divided, in the recipe. I know you clarify by only adding 1/2 cup to the batter later in your instructions, but I didn’t know I was supposed to be reserving any ahead of time and I dumped in the whole amount 🙁
Same here. I left it out and I have no idea what it’s for. Theres already powdered sugar designated for the icing so I’m confused
Question: Can I substitute Lavender pepper spice in this recipe for the dried buds?
Hi, Shannon! We probably wouldn’t recommend using lavender pepper spice with these muffins – they’ll taste pretty different.
You say to make it totally dairy-free, use your favourite butter substsitute. This recipe contains eggs. The last time I looked, eggs were considered dairy. What would you use as a substitute for the eggs to make it dairy-free?
Hi, Jeanette! From our understanding, eggs are actually not a dairy product. https://www.healthline.com/nutrition/are-eggs-dairy You should be good to go as far as making dairy-free muffins if you just sub out the butter. 🙂
Total disaster. Hole in muffins .
Big well.
I just made these. I found the batter to be looser than I expected. Maybe lemon was larger than needed and so too much juice was added? Muffins didn’t rise as much as I expected. Any suggestions? I added all the correct amounts at the right time as directed. Thank you. They smell delicious. Letting them cool.
Oops! My humblest apologies. I did not read down to the very last thing because I was so frustrated with the post ingredients not being mentioned in the recipe again. Now I know what you do with that quarter cup! Sorry I missed that.
So, was the first part where you pulsed three quarters cup sugar with two teaspoons of lavender and the zest of one lemon supposed to be considered a dry ingredient? It was not exactly dry because of the lemon zest, and it was not mentioned again in the recipe at all. Also the 1/4 cup of that mixture that was set aside goes where? This recipe was not clearly written. The muffins are in the oven now. I put the pulsed mixture in with the dry ingredients, and I took the quarter cup that was removed and mixed it with some cream cheese to use as a topping. I find that more and more often recipes that are online are not clearly written and it is very frustrating. I will not rate this recipe as I have not tasted the muffins yet, but I would give it two stars on clarity.
So, I accidentally doubled up the baking soda, but I also used Pamela’s artisan blend GF flour…and the cake came out THE SPONGIEST, MOST MOIST, MOST TENDER, GF cake that I have ever made. This recipe is a keeper!
wow, these cookies are delicious, thank you for sharing the way.
My son and I made these for Mother’s day. So delicious! The lavender was an amazing addition. Thanks for the recipe!